http://thepauperedchef.com/2006/04/beer_shakes_bur.html Wed, 08 Sep 2010 06:19:40 -0500 http://wordpress.org/?v=2.9.1 hourly 1 http://thepauperedchef.com/2006/04/beer_shakes_bur.html/comment-page-1#comment-1871 Ron Graves, England Tue, 04 Sep 2007 05:33:34 +0000 http://blakeroyer.com/?p=455#comment-1871 <p>Actually, Roquefort is sheep's milk. As for the fries, your oil wasn't hot enough. Fry once, in a deep fryer at 150 degrees C, until soft but not coloured. Remove. At this stage they'll keep for hours. Crank up the oil to 190 deg.C and toss the fries back. Cook, until the desired degree of crispness is reached (move them around gently, so they don't clump), at which point they should be a deep gold. You CAN par-boil first, but cut into bite-sized chunks NOT fingers. Drain VERY well and tip into deep, hot oil at about 170 deg.C. Fry until crisp and golden. Done well, you get a crunchy crust.</p> Actually, Roquefort is sheep's milk. As for the fries, your oil wasn't hot enough. Fry once, in a deep fryer at 150 degrees C, until soft but not coloured. Remove. At this stage they'll keep for hours. Crank up the oil to 190 deg.C and toss the fries back. Cook, until the desired degree of crispness is reached (move them around gently, so they don't clump), at which point they should be a deep gold. You CAN par-boil first, but cut into bite-sized chunks NOT fingers. Drain VERY well and tip into deep, hot oil at about 170 deg.C. Fry until crisp and golden. Done well, you get a crunchy crust.

]]> http://thepauperedchef.com/2006/04/beer_shakes_bur.html/comment-page-1#comment-1870 Grandpa Fri, 28 Jul 2006 12:44:54 +0000 http://blakeroyer.com/?p=455#comment-1870 <p>Yes, roquefort is made from goats milk.<br /> Can's follow all the "chatter" but love your site.</p> Yes, roquefort is made from goats milk.
Can's follow all the "chatter" but love your site.

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