Photo above shows grilled steak with French Fries and grilled asparagus.
The steak (in this case leftover top siroin) was prepared by defrosting, jacquarding the steak, lightly coating with oil, and massaging with Chef Paul's Blackened Steak Magic. The steak was grilled on my two-burner cast-iron grill, and finished with a dallop of Terragon Butter.
The asparagus was grilled along with the steak, with olive oil and salt.
I screwed up the French Fries and I'm not really sure why. Back when I had a roommate with a Turkey Deep-Frier we made french fries often with success. Since then I have attempted to do deep frying in a medium size saucepan with an underpowered electric range burner, and my results have been rather poor. I'm willing to blame the equipment :)
Seriously, I think there is a fair deal of nonlinearity going on with my electric range burners. At medium-high, I was struggling to keep the oil at 325F. Once set a shade below high the temperature of oil shot up almost instantly beyond 400F. Anyway, my intention had been to the fry the potatoes once at ~325F until soft, then fry a second time ~375F until fries are browned. Maybe next time.
1 comment:
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