Handcut Fries

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In this column I want to share with you the way you can create the best hand cut chips you’ve ever tasted! There are so many procedures to making hand cut chips and everybody argues about which way to go. Twice cooked or cooked once, what size to decrease the fries,rinse or not to wash, what temperature the oil is, what sort of fat or oil to use, what sort of potato to use, what sort of salt, and a few of the principal points french fry enthusiasts debate about.

I am going to share with you a few different methods including my personal favorite Rodent removal Port St Lucie but I will let you find out your personal favorite in your own:

I like to use a routine Idaho Potato washed but not peeled. You can cut them with a knife by creating 1/4″ pieces and then cutting 1/4″ inch sticks out from the pieces but if you intend on doing chips frequently invest in a fry cutter. All it requires is to pull the lever down and collect the cut chips below them. At this point lots of people decide to wash them under cold water for around 15-20 minutes to eliminate some of the starch and stop them from sticking together. I think this takes away from the taste of the potato rather than rinse but don’t hesitate to try both approaches out and see for yourself.

To blanch just fry the french fries at 250F for around 5 minutes and distribute on a sheet-tray and cool in the refrigerator. Then fry at 350 to crisp them and get shade. This method gets a crispier fry but I believe that the blanching process takes away the taste of the potato.

For Single Cooking jar the french fries at 350 for about 10 minutes and be sure they’re cooked inside. The french fry won’t remain crispy as long (such as boardwalk fries), but the taste is clearly better and tastes like a potato rather than a crispy rod of something required to be drowned in ketchup: several French fry places like my favorite, Thrashers Fries, won’t even give you ketchup with there amazing fries.

Fry in Duck fat, though its relatively expensive if you just happen to have made duck confit lately you may have a lot leftover.

Make it gourmet and complete the chips with fleur de sel (french sea salt) and truffle oil.

End it with Parmesan, finely minced fresh garlic, and chopped fresh coriander.

As a Marylander I must have Old Bay in my fries

Stop buying ore-ida and revel in hand cut chips at home! Check out my site at LearnFromAChef.com [http://learnfromachef.Com] to find out more cooking tips!

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