What are the fries?

deep fried fries are cut potatoes that are boiled in hot oil, even if they could be performed in water first. One of the main goals in creating fries is that each of them has an individually sharp, slightly dry exterior with a damp, fine and fully cooked interior. With the correct design, deep frying can achieve these results very quickly, while cooking methods such as baking can potentially dry fries. Many restaurants regularly serve fried fries and employs specially designed equipment that helps to avoid burning potatoes during cooking, which can happen very quickly. Some fried fries are covered with batter, flour or spices before cooking, either to provide a sharper texture or other taste. The first, which works well with wax potatoes, involves cutting the foot and cooking in the water until they softened and partially cooked inside. This allows potatoes to fry quickly at high temperature so the outside is crispyWithout the need to wait for the interior to fully cook from the heat of the oil itself.

The second method involves soaking the potatoes in the water before cooking to remove part of the starch, which can cause it to burn or become rubber. Potatoes that are soaked usually do not cook in water and are deeply fried in two stages and at different temperatures to achieve the desired results. This method works well on potatoes that do not have a strong wax texture.

The oil temperature used to make fried fries is very important for the last bowl. If the oil is too hot, then the fries quickly brown or burn on the outside, while the inside remains mostly raw. The oil That is too cool, instead of interactions with internal moisture, creates heavy and greasy frying, which could have a bitter taste or be very insufficiently cooked.

When potatoes are ready for cooking, they arewhen running into the oil and leave to fry for a few minutes. In parabored potatoes, this process can take place very quickly and requires constant attention. If the potatoes were soaked only in water, the first deep frying is performed at low temperature to allow the interior to allow steam until it is done. This is followed by the second period in warmer oil to form the bark. In both cases, great care should be taken, as the color of fried fries in oil can be deceptive and can easily burn, although only golden brown color appears.