French Fries Recipe: 60 Photos
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How to Make Homemade French Fries photo frames
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Video gallery
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FAQ
A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
How to make French Fries (stepwise photos)
- The choice to peel your potatoes or not is totally up to you. ...
- The next step is cutting the potatoes. ...
- From there, make vertical cuts of uniform thickness. ...
- As soon as the fries are cut they must be put in a bowl and covered immediately in ice cold water.
They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
Blanching: The Reason Why French Fries Taste Better. Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.
Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
