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Put oil: The perfect showcase chips - Walla! Food

2021-10-12T05:45:19.290Z

Want to recreate the showcase's perfect 50-50 chips at home? The secret recipe for potato and sweet potato chips, including the most important tips and also recipes for two dips. Enter the recipes >>



  • Food

  • Cooking

Put oil: the perfect showcase chips

There is nothing like opening the frying season with perfect fries from sweet potatoes and potatoes - Nati Menashe, the chef and owner of the showcase in Tel Aviv, prepares homemade fries step by step, gives a shortcut to the lazy and does not forget recipes for two excellent dips

Tags

  • Fries

  • Showcase

  • recipe

  • Potatoes

  • sweet potato

Yael Ezer

Tuesday, October 12, 2021, 09:10

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In a reality where almost every food stall defines itself as a “gourmet” it is nice to discover that there are places that stand behind the definition of gourmet fast-food.

One such is "Vitrin" in Tel Aviv, the restaurant of Nati (Natan) Menashe who specializes in making sausages and gourmet burgers.

And with all the love for these, there is no doubt that the real star of the place - the one that attracts the most attention - is Nati's legendary French fries.

The chips, which are most associated with fast food, can also become a gourmet, once treated with the utmost care.

Everything in the small details.

Showcase 50-50 French fries (Photo: Sheee system, Alon Mesika)

After a long stay in Los Angeles, where Nati opened the Freedom of Choice fashion brand, while cooking was just a hobby, he returned to the country. The desire to return to Tel Aviv came hand in hand with the decision to open a place on the purity of burgers and gourmet sausages and God forbid not to neglect the beloved addition. The showcase menu, Nati says, is a collection of the greatest hits from the varied dishes he encountered while living in Los Angeles. Out of the desire to innovate and refresh, was born the portion of chips that is now most identified with him.



What sets Vitrine's chips apart is the use of lemon or lime zest.

A combination that is far from obvious, yet surprising in its balance.

Nati says that the idea of ​​using citrus zest is for taste purposes only, but after research he is happy to find that there are health benefits as well.

One of the virtues of citrus peel is that it helps lower cholesterol.

Eating lemon or lime peels is recommended because it helps the digestive system deal with rich and fatty foods, and it is a perfect pairing because French fries are far from a healthy snack.

More on Walla!

Chef reveals: This is how you make McDonald's chips at home

To the full article

Some tips before you start:

- Compared to the USA, where special varieties are grown for making chips, in order to make the showcase chips in an Israeli home, Nati recommends

using the "regular" white potato we are familiar with

. It contains less liquid than the red variety and is therefore ideal for making chips.

You can use store-bought frozen chips

, which could lead to a good result as long as do not forget the special seasoning.



- during the preparation of the recipe, it is important

not to skip soaking potato sticks and sweet potato in cold water for 20-30 minutes

, separating the starch that could cause the fries to be loose and friable.



- In addition,

even a frying pan, and deep frying is possible, however, frying of potato chips duration longer

(10 minutes instead of seven potato ', 7 minutes instead of 4 To sweet potato).



- The combination of "chips" and "fresh" may sound absurd,However, this is the exact definition of a dish served in a display case.

The taste of parsley, a delicate background of garlic, combined with the lemon zest

, give the fried potato strips a tingle of spiciness and sourness, making them the freshest chips there is.

50:50 French fries and showcase potatoes

Recipe By: Nati Menashe, Walla!

  • 30 minutes work

  • 90 minutes total

  • Medium difficulty

  • American

  • vegetarian

  • Recipes for Hanukkah

  • fur

  • Extras

  • Fries

  • kosher

Showcase chips (Photo: Sheee system, Alon Mesika)

Conversion calculator

Ingredients

    • 1 kg of white potato

    • ½ K. Gabta

    • 1 protein

    • ⅔ Cornflower

    • Sunflower or soybean oil for deep frying

    • Salt

    • Dried parsley

    • Dry garlic chips

    • Lemon zest (from one or more lemons, according to personal taste)

To the conversion calculator

Preparation

How do you make 50:50 sweet potatoes and showcase potatoes?

  • 1 Peel the potatoes and sweet potatoes.

  • Gently slice the potatoes and sweet potatoes on a mandolin into 7-9 mm thick sticks.

  • 3 Soak the potato and sweet potato sticks in cold water for 20-30 minutes.

    It is recommended to soak the potatoes and sweet potatoes separately because their frying times are different.

  • 4 Filter and dry the potato and sweet potato sticks with a towel.

    Gentle pats will ensure dry sticks will ease the next step.

  • 5 Transfer the dry French fries to a bowl and pour the protein over them.

    Mix with your hands gently so as not to break the chips, making sure the protein coats them all.

    Here, too, it is recommended to work with two separate bowls - one of the potato chips and one of the sweet potato chips.

  • 6 The

    little tip that makes all the difference:

    Transfer the chips to a large strainer, not the entire amount together, and sprinkle cornflour powder on it. It is important that all the chips are covered but not too covered so that the result obtained will not be more similar to potatoes and sweet potatoes in tempura. The protein and cornflour together are the ones that will ensure perfect chips with a crispy outer layer. One that in a bite will immediately hear the magical sound of crackling and cracking.

  • 7 Heat oil in a deep, wide-brimmed pot. The oil should reach a temperature of not more than 170 degrees but no more, so that the chips do not burn on the outside and remain alive on the inside. Fry a small amount at a time. To make sure the oil is hot enough, you can throw a loaf of bread into it - if within three seconds it browns a sign that it is hot enough. From the moment the chips are added to the boiling oil, mix gently with tongs (not plastic!) And make sure that the sticks do not stick to each other. Fry the potato chips for 6-7 minutes. The frying time of sweet potato chips is 3-4 minutes. If the oil is too hot or cold, cooking times vary.

  • 8 Filter the chips well.

    It is also recommended to soak up the oil residue with paper towels.

    Season immediately with salt, dried parsley and dried garlic chips and finally with a lemon zest.

    It is important to season when the chips are still hot, so that the seasoning is optimally absorbed on the chips.

    In addition, when the lemon or lime zest comes in contact with the hot chips most of its aroma is evident.

    After each addition of seasoning mix and do not add everything together.

Great dips near the chips:

Nati loves to vary and experiment with the sauces he serves with his dishes.

Here are two quick recipes that will upgrade your chips.

Beet ketchup

Recipe By: Nati Menashe, Walla!

Food

  • 10 minutes work

  • piece of cake

  • American

  • vegan

  • milky

  • Sauces and dips

  • kosher

Beet Ketchup (Photo: ShutterStock)

Conversion calculator

Ingredients

    • 1 beet

    • 1 buckwheat

    • 4 cups ketchup

To the conversion calculator

Preparation

How to make beet ketchup?

  • 1 Rinse the beets well, leave the peel, cover with foil and bake for about 30-40 minutes in an oven preheated to 190 degrees.

    It is important to make sure that the beets are completely softened.

  • 2 Wait for the beets to cool and place in the mixer bowl.

    Add a glass of water and stir for about a minute.

  • 3 Add 4 cups of ketchup and continue to grind until smooth and uniform.

    The result is a ketchup with a richer flavor and a deeper color.

    Can be refrigerated for up to a week.

  • 3 lovers sweeter?

    You can add 1-3 tablespoons of sugar.

Aioli Dijon

Recipe By: Nati Menashe, Walla!

Food

  • 10 minutes work

  • piece of cake

  • vegetarian

  • fur

  • Sauces and dips

  • kosher

Sweet potato chips with mustard aioli (Photo: ShutterStock)

Conversion calculator

Ingredients

    • 1 large clove of garlic

    • 4 cups mayonnaise (recommended by Helmens)

    • ½ Lemon squeezed into juice

    • 2 tablespoons Dijon mustard

    • Grated black pepper

To the conversion calculator

Preparation

How to make aioli dijon?

  • 1 Mix in a food processor or blend rod all the ingredients for two minutes.

    Transfer to a container and refrigerate.

    Can be refrigerated for up to a week.

  • 1 ** If using mayonnaise from the wines, add salt to taste.

And now in the pictures:

Peel the potatoes and sweet potatoes

(Photo: Afik Gabay)

Slice the mandolin into strips

(Photo: Afik Gabay)

Soak to remove the starch

(Photo: Afik Gabay)

Filter and dry well

(Photo: Afik Gabay)

Add egg white and mix well

(Photo: Afik Gabay)

Add cornflour and mix well

(Photo: Afik Gabay)

(Photo: Afik Gabay)

Add salt immediately, add lemon zest and serve

(Photo: Afik Gabay)

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Source: walla

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