Steak Frites
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Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV
A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?
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WHY THIS RECIPE WORKS
To create the steak frites recipe of our Parisian dreams, we first determined that the fries needed to be cooked in two batches, a procedure that minimizes the drop in oil temperature that naturally occurs when potatoes are added to frying ...