Deep-frying is one of
the best ways to cook potatoes, and for that
matter, anything.
But it requires a few simple things that will
safeguard both the fryer and the fried
Russets that have been
hanging around for a while are the best to use.
The
classic French fry :
The classic French fry
is the size found in fast-food restaurants,
between 1⁄8 and 1⁄4 inch
thick. French fries need to be fried in two
stages: first, at about
320°F until they soften all the way through, without browning, about 3 minutes
(this can be done ahead).
Remove the fries from
the oil. Then fry for a second time, just
before serving, at
about 360°F until golden brown, about 1 minute.
Sprinkle with salt.
Thick French fries (steak fries):
So-called thick French
fries (about 1⁄2 inch), like thin fries, should be
fried in two stages:
first, long enough to soften them through in
320°F oil, about 6
minutes, and second, about 2 minutes in 360°F oil
to turn them golden
brown.
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