Frites-Style

Due to numerous requests, we decided to try out lunch this week! We've gotten a lot of emails from office denizens in the mid-Wilshire area, but had no idea that a deluge of fry lovers would descend upon us today!

To meet this unexpected demand, we're going to start frying our fries frites style. With this classic technique you first fry the fries around 325 degrees. Then, you zap the taters again at a hotter temperature (375 degrees plus). At fancy restaurants (those ones that serve fries) the chefs will fill a whole speed rack full of pre-fried fries and then finish them off right before serving for a quick and crispy result. These fancy restaurants will also traditionally use suet (AKA beef fat). I love me some beef fat (and pork fat... at the end of the day I like to sip the leftover dregs of our unctious Kurobuta pork belly). But, we're going to go with the slightly healthier canola on this one.

Try out our new techique tomorrow night at The Brig!