2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Almost all of us love French fries, especially French fried - french fries - crispy on the outside and soft on the inside, fresh, hot and with ketchup.
There are several basic ways to slicing potatoes for frying. But the basic principle is to give the slices the same shape and, if possible, the same size.
Proper cutting
The length is not so important, at the expense of the cross section - here all the slices must be fried equally, because the small ones will burn and the larger ones will remain half-fried.
The easiest way to achieve uniformity is to cut into slices in the shape of a slice of orange. To make it clearer - carefully washed potatoes are cut into two equal crescents. Place the halves on a cutting board and cut into 3 or 6 slices with a well-sharpened knife, depending on the size of the potatoes. Imagine an orange instead of a potato and everything will be clear to you.
The secret of crispy french fries
You should get the right balance of potatoes, starch and water. As a rule, they have more starch than needed, and less water. That is why the already cut potatoes should be soaked in ice-cold water, covered and left to stand for at least an hour and a half. It is a good idea to change the water periodically to wash away any starch that has come to the surface. Then rinse the potatoes, strain through a colander and pour them on a clean and dry cloth to dry completely. Frying wet potatoes is just dangerous.
The next task is to make the potatoes crispy on the outside and soft on the inside. To become crispy, a high temperature is required, and for a soft core - long and even heating. It is impossible to combine these two factors - either the potatoes will remain pale but soft, or golden brown - but raw, even burnt. Therefore, we need to solve these problems separately.
Soft core
Let's start with the task - a soft core. Take a wide and low saucepan, pour refined vegetable oil with a layer of at least 5 cm and heat to a minimum temperature of 135 degrees. The oil can be sunflower, corn, olive, mustard, rapeseed and cottonseed. Grape seed oil has the highest heating point.
Crispy crust
We have reached the second stage, in which we get the desired crispy crust. The same oil is heated to 175-180 degrees - at this temperature potatoes they will blush on the outside and continue to burn on the inside. Now frying is faster. Once they turn brown and you are happy with the color of the potatoes, remove them from the oil. Do not keep the potatoes in the oil - remember that while staying in the oil, frying continues for some time.
When the potatoes are ready to our taste, they are placed on kitchen paper so that the excess oil is absorbed. Only then can they be salted, before that it is impossible - from the salt the potatoes release water and your oil will start firing and exploding like a terrorist.
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