The Best Homemade French Fries - Crispy.
- Published on Oct 15, 2011
- The Best Homemade French Fries - Crispy.
These French Fries are simply " the best ", crispy on the outside and tender in the inside. Bet you can not eat just one.. Enjoy .. :)
I have tried many way's to make my fries more tasty and crunchy and I finally found that it works best in a two stage process.
The first frying is the actual cooking process that brings the potatoes up to the cooked stage for about 10 mins. Then they are removed to a cooling bowl to cool down to room temperature. When ready, you should increase the oil in the deep fryer to max and in goes the fries for about 2 mins., but keep an eye on them, for this stage goes super fast.
So after all this, you get a super fry with all the taste locked in and the best crunch of you life.
I hope you enjoy them
Why do I fry it twice?
If you take a potato, cut it into pieces, and simply fry it in oil, it will not develop a nice, crispy texture. Instead, only a thin, delicate crust will develop, and the water from the inside of the potato will quickly soften that crust, removing any crispness, and making it mushy. Two stages of frying are required for the crispness to last. First is a low-temperature frying, which allows the starch in the granules from the outermost layers of the potato pieces to leak out, dissolve, and form a glue, which strengthens the external wall of the potato pieces, so that a strong crust can form. This strong crust will not weaken from the moisture inside the potato when it undergoes the second stage of cooking, high-temperature frying. The high-temperature frying allows the surface browning reactions to take place, creating greater depth of flavor, and crispness.
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