Add citrus acid or vinegar to the water solution to prevent darkening. Spin-dry before frying to avoid spattering and reduce fat absorption. Fresh fries are best blanched. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown. After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown.
Add your fries in batches that will not overcrowd the pot. Fry them gently until they are cooked through but not browned at all, about 6 to 8 minutes. Remove them from the oil and drain them on a paper towel-lined sheet tray. Cool them to room temperature before proceeding. Alternately, you can hold them overnight in the refrigerator; just bring to room temp before the second frying.
Just before serving, heat the oil to degrees, and add the blanched fries in batches. Cook them until they are golden brown, about 3 to 5 minutes, then remove, season and serve immediately.
Take inspiration from the cute little book "French Fries," by Zac Williams. You'll find dozens of seasoning ideas from Parmesan to mustard-salt. Try the garlic fries: Saute 2 minced cloves garlic in a little olive oil. Stir in 1 teaspoon chopped fresh rosemary and 2 teaspoons chopped fresh parsley. When potatoes are sliced and then left out to sit for extended periods of time, enzymes in the potato react with oxygen particles causing this unfortunate discoloration.
The drastic heat of a quick blanch eliminates the risk of browning. This means your potatoes do not have to be fried immediately after they are cut; in fact, blanched potatoes can be stored for twelve to twenty-four hours before being fried. This saves you stress and lets you cook on your own schedule. Blanching also works to reduce the moisture content of the French fry , helping them crisp up much more easily when fried.
When the potatoes are transferred to the cold water after the hot liquid dip, the cells of the potato shrink, ensuring the fry will not absorb as much oil when it is later fried. Additionally, the starch it removes from the potato can positively impact the quality of your oil. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving.
Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. You can also stick them in the fridge and let them soak overnight. Improperly cooked french fries are limp, greasy, or soggy and often over-browned.
These problems all arise from the improper handling of starch and sugar when exposed to high heat. Blanching also works to reduce the moisture content of the French fry, helping them crisp up much more easily when fried. When the potatoes are transferred to the cold water after the hot liquid dip, the cells of the potato shrink, ensuring the fry will not absorb as much oil when it is later fried.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together.
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