Recipes
The recipes here are favorites for at least one of the kids or myself, and tailored to three people with some leftovers. In most cases I have pulled the base if not the entire recipe from one or more sources, and have noted links where applicable. I have no formal training--just YouTube videos, Internet blogs and experimentation--so these are more for the kids in case they want to know how I made something that they remember liking. Of course, if you want a sample of what it is like to eat at the Stein household feel free to try some of the things found here.
- Details
- Written by Karyl F. Stein
- Category: Potatoes
After trying a number of different ways of making French Fries this technique is a winner. The goal is a crispy outside with a gooey inside. I have used yukon gold, russet, red and sweet potatoes, and they have all turned out well. Russet and yukon gold seem to be the best, however. Sweet potatoes seem to work better with a lower final cooking temperature and a larger width, and never seem to get as crispy, but I like the flavor.
Recipe Notes
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor.
The following abbreviations are used in the recipes:
C: cup
T: tablespoon
t: teaspoon
lb: pound
oz: ounce
g: gram
fl oz: fluid ounce
in: inch
ft: foot/feet
Conversions
1T = 3t
1/4C = 8T
8fl oz = 1C
Notes
- I tend to use ground bison instead of ground beef, but they are interchangeable in these recipes unless noted.