Brown Potato in Front of French Fries

In this article I would like to share with you how to create the best hand cut chips you’ve ever tasted and find Critter Control Near Me! There are so many procedures to making hand cut fries and everybody argues about which way to go. Twice cooked or only cooked once, what size to cut the fries,rinse or not to rinse, what temperature the oil is, what kind of oil or fat to use, what sort of potato to use, what sort of salt, and some of the main points french fry enthusiasts debate about.

I am going to share with you a few different methods including my personal favorite but I will let you find out your personal favorite on your own:

I like to use a regular Idaho Potato washed but not peeled. You can cut them by hand with a knife by making 1/4″ slices and then cutting 1/4″ inch sticks out from the slices but if you intend on doing fries frequently invest in a fry cutter. All it takes is to pull down the lever and collect the cut fries below them. At this point lots of people choose to rinse them under cold water for about 15-20 minutes to eliminate some of the starch and stop them from sticking together. I feel this takes away from the taste of the potato and never rinse but feel free to try both approaches out and see for yourself. You may prevent un rinsed potatoes from sticking by shaking the basket and stirring with tongs during frying.

Again you reach another fork in the road, blanch them (twice cooking) or single cooking. To blanch just fry the french fries at 250F for around 5 minutes and distribute on a sheet-tray and cool in the fridge. Then fry at 350 to crisp them and get color. This method gets a crispier fry but I feel that the blanching process takes away the flavor of the potato.

For Single Cooking fry the french fries at 350 for about 10 minutes and ensure that they are cooked inside. The french fry will not remain crispy as long (like boardwalk fries), but the taste is noticeably 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, will not even give you ketchup with there amazing fries. Just Cider/Malt Vinegar and Some Sea Salt makes the perfect fry!

Fry in Duck fat, though its relatively expensive if you happen to have made duck confit recently you may have a lot leftover. Duck Fat makes amazing fries.

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

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

As a Marylander I got to have Old Bay in my fries

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

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