Delicious carrot dog with cheesy Ziggy Fries
The hot dog is currently experiencing a revival, and this recipe is a perfect fit for any contemporary menu.
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Cooking tools:
- Vacuum sealer
- Dehumidifier
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Spray bottle
- Fine-mesh sieve
- Pot
- Colander
- Peeler
- Cutting board
- Chef's knife
- Mixing bowl
- Airtight container
- Saucepan
- Skillet
- Aluminum foil
- Spoon
- Measuring cup
- Measuring spoon
- Bread knife
Ingredients
- 1 1/2 kg Ziggy Fries
- 20 carrots (about 50 g each)
- 100 g Japanese soy sauce
- 100 g sweet soy sauce
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoke powder (available
- at wholesalers)
- 1 tsp powdered coriander
- 20 ml apple vinegar
- 150 g mayonnaise
- 75 g sharp French mustard
- 200 ml smoked oil
- 50 g salt
- 2 shallots, sliced into rings
- 50 g flour
- 1 tbsp groundnut oil
- 1 shallot, chopped
- salt
- black pepper
- 1 tbsp white wine vinegar
- 1 tbsp white wine
- 250 ml single cream (for cooking)
- 250 g Cheddar, grated
- 10 hot dog buns/rolls, baked
- pea sprouts or other greens
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