French Fries?!
French Fries?
Omg I love them!!!
What's the secreet to making the perfect french fries... like the ones in McDonalds?!?!?
Answers:
- Use fresh potatoes - white or yukon gold, not baking potatoes
- Cut them and leave them in water to rinse off the starch
- Use a salad spinner to completely dry them, water will cool off the oil.
- Fry in peanut oil, use a candy/frying thermometer to maintain the right temperature for the oil (indicated on the thermometer)
- Extract them from the frying oil and drop them on a wire mesh (cooling rack) with a tray underneath, not directly on paper towels or newspaper
- Grind fresh pepper over the hot fries. Sprinkle salt while still hot (sneak in milder white peppercorns in the peppermill to perk up the flavor)
- Let drain or put the tray with wire mesh in a warm oven to keep warm until you're done frying them all.
If you really want the fast-food flavor without resorting to animal fats, pre-fry the fries till they are barely cooked, extract and freeze them.
Next day, bring them back to stoveside and fry them to completion. Freezing causes the potato to crystallize so it's much smoother on thawing and the insides remain cooler. The french fry yield has a crunchy exterior and a buttery smooth interior like the fast food fries.
Instead of salt you can also sprinkle dehydrated dressing powder, like Ranch or something, when the fries are hot. Toss them around to coat uniformly