It is helpful to boil your French fries before frying them. It is beneficial to add vinegar to the potato water because it keeps the potato together throughout the cooking process. Potatoes usually get mushy when boiled, so adding vinegar binds them and helps them keep their integrity. If you boil them, take them out after 10 minutes and spread them out on dry paper towels.
Allow them to dry for 5 minutes. Do not put wet potatoes in hot oil. You soak potatoes in water before air frying them because it removes the excess potato starch. Doing so also stops French fries from sticking together. Another reason to soak your potatoes before cooking them is that it halts the oxidation process. When raw potatoes are exposed, the surface dries out fairly quickly and turns black. Potatoes that have been peeled should soak in cold water for 30 minutes to 2 hours prior to frying them.
This will result in your desired crispiness. You can also put them in the refrigerator overnight to soak. It is not a good idea to leave skinned or cut potatoes sitting out for very long. Do not soak them longer than you would overnight. They will begin to lose their flavor and consistency if you leave them soaking for too long. When French fries that were cooked in hot oil cool off, the starches in them let out moisture.
This is because moisture goes into the French fries causing them to puff up when cooked at a very high temperature. If you want crispy French fries, you should boil them to soften the inside before the frying process. This is for homemade French fries. The most common methods of frying French fries are deep frying, pan frying, and air frying. It is beneficial to boil and freeze potatoes. The main reason to freeze raw potatoes for French fries is because of the texture it provides.
They will not cook thoroughly and evenly if you let them thaw prior to frying them. Deep frying frozen potatoes takes 2 or 3 minutes for thinner fries and 5 or 6 for thicker fries. You do not have to boil fries before air frying them. Blanching potatoes is best for homemade French fries but not necessary for store bought or frozen fries. The purpose of soaking potatoes in water before air frying them is because they lose some of their starch when they soak in cold water.
Potatoes should sit in water before frying. It stops the oxidation process and keeps them from sticking together. Save my name, email, and website in this browser for the next time I comment. Skip to content We may get commissions for purchases made through links in this post.
June 19, Remove and drain on paper towels. After the first batch is finished, turn the heat back on so that the oil to comes up to temperature. Now for the second fry. Heat oil to degrees F and fry potatoes until they are a light golden brown; minutes.
Note: Fries will continue to get a little darker out of the oil. Drain and then toss in a bowl with salt. Serve on a plate or eat them straight out of that bowl!
Kelly Dobkin is a freelance food writer who lives in New York City. She is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since Follow Kelly on Twitter at Kelly Dobkin. The end results are very similar, but I find it's much easier to keep the temperature constant, and it's a relief to tell my mother she can take the fire brigade off speed dial.
A fryer certainly isn't necessary for great chips, I conclude, but if you have one, it does make the process a bit simpler. With the potatoes sorted, it's time to address the question of fat. In my experience, the best chippies usually reek deliciously of beef dripping, but Heston recommends groundnut oil as the best option, "as it is very pure and odour-free" — although, he concedes, "rendered beef … goose, or duck fat would be delicious too".
Mark Hix reckons there's more to it than just flavour: "Beef dripping or lard … is the ultimate chip cooking fat because it gives a crisper, tastier result," he says, before admitting that, because animal fats burn easily, they use vegetable oil in his restaurant kitchen. I try the Maris Pipers with dripping. It's more time consuming, as it takes a while to melt, leaving me pondering the health implications of 1.
Having established that Maris Pipers and dripping are the cornerstones of my perfect chip, it's time to turn my attention to the method. The initial preparation is fairly straightforward wash and peel potatoes, then cut them into sizes of your choice, preferably slightly unevenly, so you end up with "a range of textures, from thicker, luxuriant, fluffier chips to more crisp-edged pieces" as Heston has it , but this rare culinary consensus doesn't last.
After cutting the chips, some, like Ed Baines , proceed immediately to the saucepan. Mark Hix rinses them first, while the Hairy Bikers , who are clearly prepared to invest time in the quest for the ultimate chip, suggest they should soak for "several hours — or overnight" in cold water. It's all a question of starch, according to Paul Bloxham: washing it off in this way "will help the chips cook evenly and not colour too quickly as well as ensuring a crispy exterior. Having left some Maris Piper and Charlottes soaking in the fridge the previous evening, I'm prepared to give the Bikers' "best chips you have ever tasted" a try.
They colour fast, and end up rather limp and ever so slightly soggy. Soaking, in my opinion, is not necessary — a quick rinse gives better results. Having settled the starch issue, I'm faced with barrage of conflicting advice regarding cooking. The simplest method, as used by Ed Baines, involves a first fry at C, and a brief follow-up at C. No soaking, no par-boiling.
They brown unnervingly quickly — at the end of their first cooking, they're already past WAG territory — and when I finally drain them, they're slightly al dente, despite their mahogany colouring.
The fast cooking seems to have caramelised the outside, making them slightly sweet. Not good. So far, the Mark Hix control recipe is in the lead. Heston, although advocating a similar course of action, naturally takes it one stage further by demanding the chips are refrigerated after par-boiling, and between the two fryings.
Finally, a dissenting voice.
0コメント