Comments on: Real Belgian fries, with mussels and mayo http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/ A cooking show by real people Fri, 10 Sep 2010 05:03:51 +0000 http://wordpress.org/?v=2.6.2 By: Kamiel http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-8564 Kamiel Thu, 09 Aug 2007 15:49:31 +0000 http://www.crashtestkitchen.com/?p=56#comment-8564 My grandmother always made belgian fries (friet) when we came to visit on sundays. Best fries ever. Here are some tips for the fries recipe 1. Best potato for making fries if you can get them is 'bintje'. 2. Don't wash in water when they're sliced just use paper towels to dry them. This get's rid of the excess starch which will prevent them from sticking. Starch will give your fries a nice brown color. 3. The first stage of cooking should be at 160° Celsius for about five minutes. Not the suggested 180° Celsius. That's to hot. In this stage you're just going to cook the potato not brown them. 4. After the first stage of cooking the fries should be drained of excess oil and placed on paper towels (spread out evenly). Leave to cool completely for about 30 minutes. Love the show. Great work My grandmother always made belgian fries (friet) when we came to visit on sundays. Best fries ever. Here are some tips for the fries recipe

1. Best potato for making fries if you can get them is ‘bintje’.
2. Don’t wash in water when they’re sliced just use paper towels to dry them. This get’s rid of the excess starch which will prevent them from sticking. Starch will give your fries a nice brown color.
3. The first stage of cooking should be at 160° Celsius for about five minutes. Not the suggested 180° Celsius. That’s to hot. In this stage you’re just going to cook the potato not brown them.
4. After the first stage of cooking the fries should be drained of excess oil and placed on paper towels (spread out evenly).
Leave to cool completely for about 30 minutes.

Love the show. Great work

]]> By: JOHN http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-7748 JOHN Mon, 02 Jul 2007 16:22:35 +0000 http://www.crashtestkitchen.com/?p=56#comment-7748 im looking for belgian french fry cones,if anyone that knows were i can buythem ( thank you JOHN im looking for belgian french fry cones,if anyone that knows were i can buythem ( thank you JOHN

]]> By: K. http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-6023 K. Sun, 28 Jan 2007 16:02:04 +0000 http://www.crashtestkitchen.com/?p=56#comment-6023 Hi from Belgium! I watched this episode (more than the others) with much interest. Obviously not that I don't know how to cook mussels and Belgian fries, but just to see whether what you did all made sense... Tip for next time around when you make this: - For the fries: Don't put so many in the deepfryer at once!!! I never even expected them to turn out the way they did in the show. Just a bottom of two layers in the basket will even make them so much better! - For the mayo: olive oil is just not the right taste for the real stuff. Also, it is harder to use than other types of oil. Best is to use corn oil, soy oil or sunflower oil. And my favorite with fries is a mixture of mayonaise and Belgian Pickles - and only 1 brand will do: Devos Lemmens! Enjoy! I'll keep on watching! Hi from Belgium!
I watched this episode (more than the others) with much interest. Obviously not that I don’t know how to cook mussels and Belgian fries, but just to see whether what you did all made sense…
Tip for next time around when you make this:
- For the fries: Don’t put so many in the deepfryer at once!!! I never even expected them to turn out the way they did in the show. Just a bottom of two layers in the basket will even make them so much better!
- For the mayo: olive oil is just not the right taste for the real stuff. Also, it is harder to use than other types of oil. Best is to use corn oil, soy oil or sunflower oil. And my favorite with fries is a mixture of mayonaise and Belgian Pickles - and only 1 brand will do: Devos Lemmens!
Enjoy! I’ll keep on watching!

]]> By: john v http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-4900 john v Mon, 18 Dec 2006 23:17:04 +0000 http://www.crashtestkitchen.com/?p=56#comment-4900 real belgian frys are cooked in horse fat real belgian frys are cooked in
horse fat

]]> By: Derek http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-2435 Derek Mon, 25 Sep 2006 14:41:37 +0000 http://www.crashtestkitchen.com/?p=56#comment-2435 Hello from Longmont, CO U.S.A. Just wanted to say thank you for all the great podcasts. Hello from Longmont, CO U.S.A. Just wanted to say thank you for all the great podcasts.

]]> By: Stephane http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1868 Stephane Thu, 03 Aug 2006 23:15:56 +0000 http://www.crashtestkitchen.com/?p=56#comment-1868 Hi! Hello from Belgium ;-) I have to say thank you for giving tips about making "French Fries", actually in France these are cooked only once, though in Belgium they're cooked twice, and they're thicker and tastier ;-) Hum... Mayo is not my favourite, the best one is the cheese sauce (a cheese bechamel, sauce "mornay", well well well) you should try it! Anyway I love your podcast, it's very funny! Hi! Hello from Belgium ;-) I have to say thank you for giving tips about making “French Fries”, actually in France these are cooked only once, though in Belgium they’re cooked twice, and they’re thicker and tastier ;-) Hum… Mayo is not my favourite, the best one is the cheese sauce (a cheese bechamel, sauce “mornay”, well well well) you should try it! Anyway I love your podcast, it’s very funny!

]]> By: Administrator http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1717 Administrator Fri, 21 Jul 2006 08:53:54 +0000 http://www.crashtestkitchen.com/?p=56#comment-1717 Hi Jenny Making your own mayo DOES sound daunting, so I tried it myself yesterday without the expert guidance of Chef Michelle. I used a big glass bowl and a whisk, popped in one egg yolk, half a teaspoon of Dijon mustard, about a teaspoon of cider vinegar and a pinch of salt. I got out about 90ml of oil - half sunflower and half good-quality olive to make it taste a bit lighter. I started with just a FEW DROPS of sunflower oil, then kept adding it in a slow drizzle, whisking all the while. When it was all in, I started on the olive oil, continuing to whisk until it was thick and glossy. I squeezed in a couple of teaspoons of lemon juice and it was perfect. It was really easy and, seriously, took about five minutes. The trick, I think, is to add that first teaspoon or two of oil really slowly while whisking. And it was easier than in the blender because a bowl is so much easier to wash up! You should try it again. Cheers Lenny Hi Jenny

Making your own mayo DOES sound daunting, so I tried it myself yesterday without the expert guidance of Chef Michelle. I used a big glass bowl and a whisk, popped in one egg yolk, half a teaspoon of Dijon mustard, about a teaspoon of cider vinegar and a pinch of salt. I got out about 90ml of oil - half sunflower and half good-quality olive to make it taste a bit lighter. I started with just a FEW DROPS of sunflower oil, then kept adding it in a slow drizzle, whisking all the while. When it was all in, I started on the olive oil, continuing to whisk until it was thick and glossy. I squeezed in a couple of teaspoons of lemon juice and it was perfect. It was really easy and, seriously, took about five minutes. The trick, I think, is to add that first teaspoon or two of oil really slowly while whisking. And it was easier than in the blender because a bowl is so much easier to wash up!

You should try it again.

Cheers

Lenny

]]> By: John http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1575 John Thu, 13 Jul 2006 12:50:23 +0000 http://www.crashtestkitchen.com/?p=56#comment-1575 .....hahah sorry guys...im hogging this page...i just went back and looked at your old recipes and saw that you already have one for this...i will have to go back and watch...sorry ...embarrassing …..hahah sorry guys…im hogging this page…i just went back and looked at your old recipes and saw that you already have one for this…i will have to go back and watch…sorry …embarrassing

]]> By: John http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1574 John Thu, 13 Jul 2006 12:42:59 +0000 http://www.crashtestkitchen.com/?p=56#comment-1574 OH ...im not sure if you take requests...but im leaving home soon and would love to know an easy way to whip up a pizza without buying the base and tomato sauce...if u ever ran out of ideas or whatever id love to know!!...ta Johnx OH …im not sure if you take requests…but im leaving home soon and would love to know an easy way to whip up a pizza without buying the base and tomato sauce…if u ever ran out of ideas or whatever id love to know!!…ta Johnx

]]> By: John http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1573 John Thu, 13 Jul 2006 12:40:26 +0000 http://www.crashtestkitchen.com/?p=56#comment-1573 Hey guys...I watch your show everytime its available..every one lol...Im 19 / Male and live in Melbourne Australia...probably didnt think i would ever watch a cooking show on my ipod lol but i love it...i watch it in bed and it makes me hungry everytime hahaha. I just want to say thanks for your efforts and i really enjoy watching...Keep it up. Hey guys…I watch your show everytime its available..every one lol…Im 19 / Male and live in Melbourne Australia…probably didnt think i would ever watch a cooking show on my ipod lol but i love it…i watch it in bed and it makes me hungry everytime hahaha. I just want to say thanks for your efforts and i really enjoy watching…Keep it up.

]]> By: Timothy Dietz http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1572 Timothy Dietz Thu, 13 Jul 2006 03:19:11 +0000 http://www.crashtestkitchen.com/?p=56#comment-1572 Hey guys, love the podcast. I've missed a bunch due (the last one seen was the creme brulee episode) to moving, but I finally have them all downloaded and I am excited to watch them. I don't know if you've ever seen the show Good Eats, hosted by Alton Brown (my favorite show), but he does the twice cooked technique also. My first attempt to makes fries years ago was similar to your failures as well--just awful. I think restaurants par-cook them and then freeze them for later frying to achieve a similar effect. By the way, after your little advertisement for vegemite I was very curious to try it. I happened to stumble across it in somewhat of a farmers market (Reading Terminal Market) in downtown Philadelphia today, so I figured I’d give it a whirl. First impressions? Salty. I am going to give it a fairer try though because I put it on rye bread and I should probably try it on a more neutral tasting bread or cracker. Maybe it takes some getting used to, but then again, at $6.50 for a 4 oz jar, it might not be something I want to get used to... Timothy Dietz Philadelphia, PA, USA Hey guys, love the podcast. I’ve missed a bunch due (the last one seen was the creme brulee episode) to moving, but I finally have them all downloaded and I am excited to watch them. I don’t know if you’ve ever seen the show Good Eats, hosted by Alton Brown (my favorite show), but he does the twice cooked technique also. My first attempt to makes fries years ago was similar to your failures as well–just awful. I think restaurants par-cook them and then freeze them for later frying to achieve a similar effect. By the way, after your little advertisement for vegemite I was very curious to try it. I happened to stumble across it in somewhat of a farmers market (Reading Terminal Market) in downtown Philadelphia today, so I figured I’d give it a whirl. First impressions? Salty. I am going to give it a fairer try though because I put it on rye bread and I should probably try it on a more neutral tasting bread or cracker. Maybe it takes some getting used to, but then again, at $6.50 for a 4 oz jar, it might not be something I want to get used to…

Timothy Dietz
Philadelphia, PA, USA

]]> By: Patrick Malone http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1531 Patrick Malone Sat, 08 Jul 2006 23:55:29 +0000 http://www.crashtestkitchen.com/?p=56#comment-1531 you guys are great. Luv your podcast, watch each one. ta. Patrick Malone Ohio, USA you guys are great. Luv your podcast, watch each one.

ta.

Patrick Malone
Ohio, USA

]]> By: Jenny http://www.crashtestkitchen.com/real-belgian-fries-with-mussels-and-mayo/#comment-1500 Jenny Tue, 04 Jul 2006 16:32:50 +0000 http://www.crashtestkitchen.com/?p=56#comment-1500 Looks like a great meal. As for the fries -- twice-cooked! True! I've had good results with that method. Michelle's a whiz, but my first hand-whisked mayonnaise attempt failed. I have better results with a small food processor. Of course, now that I've seen the video I should try again. Overall, a fun episode! And some interesting camera angles in there... Looks like a great meal.

As for the fries — twice-cooked! True! I’ve had good results with that method.

Michelle’s a whiz, but my first hand-whisked mayonnaise attempt failed. I have better results with a small food processor. Of course, now that I’ve seen the video I should try again.

Overall, a fun episode! And some interesting camera angles in there…

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