Today is National Fry Day.... and I can't think of a better way to spend the day than too grab my fry-loving family, put on the rainbow flip flops and make it a FRY-DAY at the BEACH!!!
How to Make a Perfect French Fry
If you own a deep fryer, you can make really good fries... HINT:
cook them twice. The first cooking is for cooking the inside of the fry and
the second to give it a crunchy exterior.
- Use potatoes that have a lower percentage of humidity - Idaho Russets are the best.
- Peel the potatoes and cut them in fries that measure about 1/3 inch on a side. To save on time, try using a French fry cutter.
- Wash the cut potatoes with cold water to eliminate the starch which can cause the fries to
stick to one another.
- Cook the fries a first time at 325°F (160°C) for four to five minutes. Remove them and drain off any
excess oil.
- As they are cooling, heat the oil to 375°F (190°C) and add the potatoes again, frying shortly until
golden brown on the outside.
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