How to make perfect and crispy fries with 10 easy tricks

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Who never ate a piece of fries that were soft or burnt on the outside and raw on the inside? At the end of the day, a dish as basic as fried potato has its science. In this article, we will discuss how to make perfect and crispy fries with 10 easy tricks.

10 tricks to make perfect and crispy fries are given here

  1. Hard potato
  2. Size matters
  3. Secret rinse
  4. Used is better
  5. Generous oil
  6. Triplet or doublet
  7. The ice law
  8. Temperature
  9. Little is much
  10. The question of salt

1. Hard potato

You have to know how to choose the potato. Discard the soft ones or those that are still a bit green, because during the cooking they do not finish evaporating enough water and, instead of remaining firm and crispy, they end up soft. Although the commas barely take them out of the pan, they soften very quickly. Stay with the toughest. Hard potato

2. Size matters

The ideal size for a potato chip is between 6 and 7 mm wide. This thickness ensures a good contact surface with the oil during cooking.Size matters

3. Secret rinse

Before cooking the potatoes, it is best to wash them with cold water to remove excess starch, which is responsible for sticking to each other. This procedure also helps to get crispy potatoes.Secret rinse

4. Used is better

Potato cooking takes more time if it is made in new oil. An oil reused until the satiety (as it happens in many restaurants) leaves a burnt taste that is not pleasant to the palate either. No end is good. The equilibrium point is in the filtered oil that was used two or three times.Used is better

5. Generous oil

To make rich potato chips, you need a good amount of oil. An even cooking is guaranteed when the potatoes are completely submerged. So throw oil into the pan without fear, you can use it again.Generous oil

6. Triplet or doublet

If you have time, the ideal thing is to whiten or pre-cook the potatoes in boiling water, fry for a few minutes and freeze, before giving them a second cooking. Does it give you so much work? Boil the potatoes until they are almost fully cooked, chill them and then throw them in the pan.Triplet or doublet

7. The ice law

It is a fixed one: if the freezes come out richer. Why? In the refrigerator, the water that the potato contains turns into ice and destroys the cellular structures, leaving a creamy interior and an exterior that, without excess liquid, remains with a better color when it comes into contact with the oil. The ice law

8. Temperature

If the oil is too hot, you burn the potatoes. The ideal temperature is between 120 ° C and 150 ° C, for the first cooking, and 175 ° C for the second. To know the right temperature, throw a piece of bread in the pan. If it stays on the bottom it is around 150 ° C, if it rises quickly, from 175 ° C, if it is toasted it is that you went hand in hand with the fire.Temperature

9. Little is much

Make the fries in several batches. If you put a lot, the oil cools and the potatoes will be soft and pale. Patience, it’s only a few minutes.Little is much

10. The question of salt

It is best to salt the fries when they come out of the pan. This helps to absorb the surplus oil and remain crisp. When you add the salt before cooking, you run the risk of the potato softening.The question of salt

We hope you like these 10 tricks to make perfect and crispy fries. We want your comments and suggestions to improve our ideas. Have a great day!

 

 

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