posted on Dec, 17 2018 @ 07:31 AM
The bacon got me thinking. I wonder what would happen if you did the following. Say you are cooking a nice beef roast (like a prime rib or even a
pork roast) with a nice layer of fat on top that gets all crispy, lightly browned from the oven. There will be grease renderings in the bottom of
the pan and maybe even some "crackings" (little bits of meat and or fat that are crispy golden brown - super flavorful). Maybe even shave off the
crisp layer and either cook more in bottom of pan or set aside - broil top of meat to get new layer of crispy for serving the meat (so you get 2x the
Now take the rendered/liquid fat and use that instead of butter. We eat french fries cooked in lard (pork fat) and tallow (beef fat) and they taste
awesome! I love roasted potatoes cooked with the roasts that have been soaking in the fat/juice layer at the bottom - they have SO much more flavor.
You could even add the cracklins to the potatoes which would be like the bacon but even more tastey!
I wonder if anyone has ever tried to make a "mash" with french fries (cooked in tallow and or lard or course, not veggie or palm oil..) Cook the fries
completely through then get the outside just a little crisp and then mash w/ S&P so you have little bits of crisp or even crunchy potato mixed in with
the mash. Now IDK if it would be a 1:1 or direct replacement for traditional mashed potatoes but it might have some place where it would be really
I know there are times I get french fries at restaurants (I think I used to get some at Dennies like this some times) that seem to have the potato
missing on the inside but the outer part is very crisp and crunchy, but they are almost hollow. I've always wondered how that happens and I really
like them and I think those would be good to add to a normal french fry mash b/c the have all that crispy area.
What do you guys think?
edit on 12 17 2018 by DigginFoTroof because: (no reason given)