I have frozen french fries-how do I cook them so they taste like Wendy′s?!
Answers: I am about to cook the french fries, but I want them to be crisp, not soggy or burnt. Please help me do this for my wonderful husband.
Deep fry them in oil. Use a large pot, fill it half way with oil bring to temp (about 350 degrees) CAREFULLY put the fries in just a handfull or two at a time (hot oil can boil over when you add too much food) fry until almost golden. take out and drain on a paper towel. Then when you have them all done, go back and fry them again. This time drain them in a metal strainer. Salt as soon as they come out of the oil. It's called double frying, It gets them done on the inside and crispy on the outside.
sprinkle water on them before they go in the oven.
1st you'll need to know what type of grease they use , if it's even a real grrease
you cant! it will never taste as good as anything wendy's! sorry dude, but i would put them in the oven! its prolly on the box on the directions! it tastes warm but the outside is sort off crispy!
deep fry them would be the best ....another way is take some oil on a paper towel and rub it on the flat pan and lay the fries out not bunched up , salt them and put them in the oven on 400 and keep checking them and turning them til done.
You need to deep fry them in oil. If you don't have a deep fryer, a fairly deep saucepan or dutch over will work. The oil must be preheated, and very hot. The oil will bubble up when you first add the fries, so be careful not to burn yourself or spill oil onto the burner. It could start a fire.
fry thedm in oil, cook til float
use fresh oil
Don't nuke them...put them in the oven and they will be nice and crispy. Or deep fry them and they will really taste like Wendy's. And get some super fine salt...that's Wendy's secret ingredient right there!
add some vegatalbe oil to a cookie sheet and shake on a little salt and bake in the oven .
depends if they are for the oven (Backofen) or the fryer (Fritteuse). Instructions should be on the back, in English, too.