French Fries I gotta ask
Common knowledge states that perfect French Fries are made by twice frying russet potato so that have been pre-soaked for some period of time, which seems to depend on who's giving instructions, anywhere from 2 hours to overnight.
Every reci I see on the internet gives this same recipe, and technique. But I have found that Yukon Gold, or yellow potatoes give you a better inner texture, with a crispy outside. And I don't double fry the. Rather, I cut steak fries, parboil them until they are almost cooked through, drain, dry, an fry until golden. The parboiling removes much of the starch from the outside of the potato, which allows them to crisp nicely, while escaping steam keeps the oil absorption very light, giving you a creamy, fluffy, full potato flavor inside, with a crispy outer layer.
How do you make your perfect stak.French Fries?
Seeeeeya; Chief Longwind of the North
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