{"id":165,"date":"2023-02-28T18:01:56","date_gmt":"2023-02-28T18:01:56","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=165"},"modified":"2023-03-04T07:48:00","modified_gmt":"2023-03-04T07:48:00","slug":"perfect-crispy-french-fries","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/02\/28\/perfect-crispy-french-fries\/18\/01\/165\/56\/appdev2098\/fry-items\/fries\/","title":{"rendered":"Perfect Crispy French fries"},"content":{"rendered":"\n<p>Finally, here it is \u2013 The perfect French fries recipe! Based on a ground-breaking method from the legendary Kenji L\u00f3pez-Alt\u2019s&nbsp;<em>The Food Lab<\/em>, these hot chips are so crispy they stay that way even after they\u2019ve gone cold. It\u2019s rare to find fries this good even at up-market bistros!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg \/ 2 lb&nbsp;(3 \u2013 4) floury potatoes&nbsp;<\/li>\n\n\n\n<li>2&nbsp;tbsp&nbsp;white vinegar&nbsp;<em>(<\/em>Note 2<em>)<\/em><\/li>\n\n\n\n<li>1&nbsp;tbsp&nbsp;cooking salt \/ kosher salt&nbsp;(Note 3)<\/li>\n\n\n\n<li>1&nbsp;litre\/quart&nbsp;canola\/vegetable oil<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">SEASONING (CHOOSE):<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Salt \u2013 table salt or sea salt flakes<\/li>\n\n\n\n<li>Shaker fries seasoning<\/li>\n\n\n\n<li>Rosemary salt<\/li>\n\n\n\n<li>Nori salt (coming soon)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cut:&nbsp;<\/strong>Peel the potatoes. Cut into 6 mm \/ 1\/4&#8243; French fries using a serrated knife. (Note 4)<\/li>\n\n\n\n<li>Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)<\/li>\n\n\n\n<li><strong>Rinse:&nbsp;<\/strong>Transfer potatoes to a colander and rinse under tap water for 15 \u2013 20 seconds.<\/li>\n\n\n\n<li><strong>Simmer:&nbsp;<\/strong>Place fries in a large pot with 2 litres\/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).<\/li>\n\n\n\n<li><strong>Dry 5 min<\/strong>: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.<\/li>\n\n\n\n<li><strong>Pot:<\/strong>&nbsp;Pour 3 cm \/ 1.2&#8243; of oil in a pot that is at least 10cm\/4&#8243; high (for safety, need at least 7 cm \/ 3&#8243; from oil surface to rim of pot, Note 6)<\/li>\n\n\n\n<li>Separate the fries into 3 Batches (for cooking).<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">FRY #1<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Heat oil<\/strong>&nbsp;to 205\u00b0C\/400\u00b0F over medium high heat.<\/li>\n\n\n\n<li><strong>10 sec pause (Note 7):&nbsp;<\/strong>Lower 1\/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1\/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.<\/li>\n\n\n\n<li><strong>50 sec fry:&nbsp;<\/strong>Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.<\/li>\n\n\n\n<li><strong>Repeat<\/strong>&nbsp;Fry #1 with Batches 2 and 3, ensuring the oil is back at 205\u00b0C\/400\u00b0F before cooking.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">FRY #2<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>30 min cool:<\/strong>&nbsp;Leaves fries to cool for 30 minutes.<\/li>\n\n\n\n<li><strong>Line a large bowl<\/strong>&nbsp;with paper towels \u2013 for draining and tossing.<\/li>\n\n\n\n<li><strong>Fry #2:<\/strong>&nbsp;Heat oil to 205\u00b0C\/400\u00b0F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">SEASON &amp; SERVE!<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!<\/li>\n\n\n\n<li>Fries will stay crispy even once cool. See note for large batch cooking tip.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Recipe Notes:<\/h3>\n\n\n\n<p><strong>1. Potato<\/strong>&nbsp;\u2013 the potato type matters! Floury\/starchy potatoes make crispy fries with fluffy insides. Waxy potatoes won\u2019t be as crispy. If you aren\u2019t familiar with the potato types listed in the ingredients, google the potato you have \u2013 \u201cAre XX potatoes starchy?\u201d. If yes, or it\u2019s an \u201call-rounder\u201d, it\u2019s fine to use!<\/p>\n\n\n\n<p><strong>2. Vinegar<\/strong>&nbsp;\u2013 just plain white distilled vinegar. Keeps the potato from turning into mush with 10 min blanch time required to remove sufficient starch so the fries become crispy. See in post for details!<\/p>\n\n\n\n<p><strong>3. Salt<\/strong>&nbsp;\u2013 If you only have table salt, use 2 teaspoons.<\/p>\n\n\n\n<p><strong>4. Serrated knife<\/strong>&nbsp;creates a rougher surface = crispier fries. But not the end of the world if you don\u2019t use one \u2013 still super crispy!<\/p>\n\n\n\n<p><strong>Cutting fries:<\/strong>&nbsp;slice the potato into 6 mm \/ 1\/4\u2033 thick slices. Stack 2 or 3, then cut into 6 mm \/ 1\/4\u2033 fries.<\/p>\n\n\n\n<p><strong>5. Simmering<\/strong>&nbsp;for 10 minutes is a key step for ultra crispy fries. This washes away excess sugar from the surface which causes fries to brown too quickly, before they have a chance to become crisp.<\/p>\n\n\n\n<p>You don\u2019t want bubbles because if the water is bubbling too rapidly the fries will cook too much \/ too fast and break.<\/p>\n\n\n\n<p><strong>6. Pot size<\/strong>&nbsp;\u2013 Important to ensure there is sufficient head room to allow for oil bubbling. My pot is 24cm \/ 10\u2033 wide and 10cm \/ 4\u2033 deep.<\/p>\n\n\n\n<p>My pot requires 1 litre\/quart of oil to have a 3cm\/1.2\u2033 depth.<\/p>\n\n\n\n<p><strong>Re-use oil<\/strong>&nbsp;3 to 4 times. Cool then store in jars. The oil shouldn\u2019t need to be strained after cooking the fries. Browse&nbsp;<a href=\"https:\/\/www.recipetineats.com\/category\/deep-fried-recipes\/\" target=\"_blank\" rel=\"noreferrer noopener\">Fried Recipes collection<\/a>&nbsp;to choose what you\u2019re making next!<\/p>\n\n\n\n<p><strong>7. 10 second pause&nbsp;<\/strong>between adding more fries into the oil for Fry #1 is important to reduce the amount the oil bubbles up. If you add them all in one go, the oil bubbles up more rapidly and higher.<\/p>\n\n\n\n<p><strong>8. Seasoning \u2013<\/strong>&nbsp;Remember the fries already have some salt, so season then taste and adjust as needed.<\/p>\n\n\n\n<p><strong>9. Large batch<\/strong>&nbsp;\u2013 If you scale up the recipe, you can flash-fry earlier batches for 30 seconds to 1 minute to reheat.<\/p>\n\n\n\n<p><strong>10. Freezing \u2013&nbsp;<\/strong>Freezes 100% perfectly!&nbsp;After Fry #1, fully cool the fries then freeze on a tray (you can stack them all on one tray). Once frozen, they can be tipped into a container or ziplock bag for freezing \u2013 just like store bought frozen fries! Cook from frozen for 4 1\/2 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Finally, here it is \u2013 The perfect French fries recipe! Based on a ground-breaking method from the legendary Kenji L\u00f3pez-Alt\u2019s&nbsp;The Food Lab, these hot chips are so crispy they stay that way even after they\u2019ve gone cold. It\u2019s rare to find fries this good even at up-market bistros! Ingredients SEASONING (CHOOSE): Instructions FRY #1 FRY [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fries"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/03\/Perfect-Crispy-French-fries.webp","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":2,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":427,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/165\/revisions\/427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/289"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}