A foolproof recipe with vinegar for dry and crispy fries: Once you have chosen your potatoes, the question of cooking arises. How to avoid too greasy fries while preserving their crispness? To this problem, one solution stands at the top of the list: white vinegar, an unparalleled ally in the kitchen. Here’s how to use it:
Ingredients
- Some water
- Potatoes
- Oil for frying
- 1 heaped tablespoon of cornstarch
- 2 tablespoons of white vinegar
Instructions
- To start, peel your potatoes and cut them into sticks.
- Then pour them into a large basin and add the white vinegar, making sure that they are all coated with it.
- Cover your fries with cold water and let the mixture sit for around ten minutes.
- Pour everything into a colander, then dry the fries with a clean cloth and tap lightly to remove excess water.
- Pour your fries back into a bowl and sprinkle the cornstarch over the sticks, mixing everything together.
How to prepare fries in advance without them turning black?
There are several methods for preparing fries in advance without them browning. One method is to blanch them before freezing them. To do this, immerse cut fries in boiling water for about 2 minutes, then immediately immerse them in ice water to cool. Then drain them carefully and place them on a baking sheet lined with parchment paper. Freeze the fries until completely frozen, then transfer the frozen fries to a freezer bag. When you’re ready to use them, fry them again until golden and crispy.
Which oil for crispy fries?
There are several types of oil that are suitable for making crispy fries, but here are some of the most common options:
- Sunflower oil: It has a high smoke point, making it ideal for high-temperature frying. It is also rich in unsaturated fatty acids, making it healthy for consumption.
- Potato oil: It is also suitable for high temperature frying, and it is very thermally stable, so will not give off smoke before reaching its smoke point.
- Peanut oil: It is popular for French fries because it has a high smoke point and neutral flavor, it is also thermally stable
- Canola Oil: It is also thermally stable and has a high smoke point, it is also rich in unsaturated fatty acids. It is important to note that it is best to use refined vegetable oil when making French fries because it is less likely to smoke or burn when used at high temperatures.
How to make frying oil clean?
There are several methods for cleaning frying oil, here are some options:
- Filter the oil: Use an oil filter to remove particles and impurities. This will also extend the life of the oil.
- Decanting: Let the oil sit for several hours or days to allow impurities to settle to the bottom of the pan. You can then remove the deposit and use the clean oil at the top.
- Use a magnet: Use a magnet to remove light metals, such as iron or nickel, that have deposited in the oil.
- Use soap and water: Pour hot water and soap into the pan of hot oil, then use a spatula to stir and remove impurities. Then rinse with clean water.
- Use a degreaser: There are specific degreasers for frying oils that can help remove impurities. Follow the manufacturer’s instructions for using this product.
It is important to note that frying oil must be changed regularly to prevent it from becoming rancid and contaminating food. It is recommended to change the oil after approximately 10 uses.
When should you put fries in oil?
It’s important not to overcrowd the fryer or pan when making fries, as this can lower the temperature of the oil and cause the fries to become greasy and limp. It is therefore preferable to put the fries in the oil in small quantities, to avoid overloading the fryer or the pan.
It is also important to make sure the fries are dry before dipping them in the oil. If the fries are wet, it may cause hot oil to splash and cause burns. It is therefore recommended to dry them carefully with absorbent paper before immersing them in the oil.
It’s also important to monitor the temperature of the oil while cooking, ensuring that it stays between 350 and 375 degrees Fahrenheit. If the oil temperature is too high, the fries may burn quickly, and if the temperature is too low, the fries may become greasy and mushy.
Finally, it’s important not to stir the fries too much while cooking, as this can cause hot oil to splatter and cause them to become greasy and mushy. It is therefore preferable to turn them gently using a slotted spoon.
What are the best potatoes for making fries?
There are several varieties of potatoes that are suitable for making French fries, but some are considered the best. Here are some options:
- Bintje Potatoes: This variety is often considered one of the best for making fries. It has a firm texture and mild flavor, making it a great option for home fries.
- Russet Potatoes: These potatoes have a floury texture and slightly sweet flavor, they are also very resistant to breakage, making them a great option for thick fries.
- Kennebec Potatoes: This variety has a firm texture and neutral flavor, making it a great option for French fries; it is often used for industrial fries.
- Agria Potatoes: This variety is known for its crunchy texture and delicious flavor, it is also quite resistant to breakage, making it a good option for thick fries.
It is important to note that to make crispy fries, it is best to choose potatoes with firm flesh, as they will resist cooking at high temperatures better. It is also recommended to wash them thoroughly and dry them before cutting to remove any traces of soil or sand.
Why wash potatoes for fries?
It is important to wash the potatoes before cutting them to make fries because this removes any dirt, sand or other impurities that have accumulated on the surface of the potatoes. If you haven’t washed the potatoes before cutting them, these impurities could end up in the frying oil and cause food safety issues, such as unwanted bacteria that can cause illness.
Additionally, when you wash potatoes before cutting them to make fries, you also remove some of the compounds called Solanine that are present on the potato skins, these compounds can make your fries taste bitter and are also potentially toxic to the body in large quantities.
Finally, by washing the potatoes before cutting them, you also remove some of the starch that is on the surface of the potatoes, this helps prevent your fries from sticking together and are crispier.
When to salt fries?
It is generally recommended to salt fries after they have been cooked, rather than before. If you salt the fries before frying, the oil may evaporate more quickly and the fries may become dry and greasy. Additionally, salt can also cause French fries to discolor before they are cooked.
By salting the fries after cooking, the salt is more likely to adhere to the surface of the fries, making them better appreciated. You can also add other seasonings, like garlic, paprika or herbs, to give your fries more flavor.
It is important to note that salt should be used in moderation, as excessive salt consumption can cause health problems such as high blood pressure. It is therefore better to salt the fries by hand rather than using pre-salted marinades or seasonings.
How to keep fries hot and crispy?
There are several methods for keeping fries hot and crispy after cooking. Here are some options:
- Use a hot pan: Place the fries in a hot pan which will maintain the temperature of the hot oil and allow the fries to stay hot and crispy for a long time.
- Use a keep-warm fryer: Some fryers have a keep-warm feature that helps keep fries hot and crispy after cooking.
- Use a convection oven: Use a convection oven to reheat the fries at low temperature (around 200°F) for a few minutes before serving.
- Recook the fries: If the fries have cooled, you can cook them again at high temperature (around 375°F) for a few minutes to make them crispy again
- Use foil: Wrap the fries in foil to keep them hot and crispy. However, this can alter their texture
It is important to note that to keep the fries hot and crispy, it is important to serve them immediately after cooking. If you must save them for later, it is best to reheat them before serving to prevent them from becoming soggy and losing their crispness.
