![]() ![]() For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds. The exact times of the two baths depend on the size of the fries. They are then placed in a colander or on a cloth to drain, then served. Then they are more briefly fried in very hot fat (190 ☌/375 ☏) to crisp the exterior. In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 ☌/320 ☏) to cook the fries through. Potatoes fresh out of the ground can have too high a water content resulting in soggy fries, so preference is for those that have been stored for a while. Chefs generally agree that the two-bath technique produces better results. They may then be fried in one or two stages. The potatoes are prepared by first cutting them (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. Vacuum fryers produce potato chips with lower oil content, while maintaining their colour and texture. The standard method for cooking french fries is deep frying, which submerges them in hot fat, nowadays most commonly oil. Preparation Pommes frites with a mayonnaise packet A hamburger with crispy fries As a snack in a Dutch restaurant A baked variant, oven fries, uses less or no oil. French fries can be made from sweet potatoes instead of potatoes. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. 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.įrench fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. ![]() French fries ( North American English), chips ( British English and other national varieties), finger chips ( Indian English), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. ![]()
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