French fries are a staple of any fast food establishment. They offer the perfect balance between salty and sweet, and often come with some sort of dipping sauce to really make them worth your while. But how do you know when they’re done? If you’ve ever had too many undercooked fries or overcooked fries that refuse to get tender, then this post is for you! We’ll show you three simple tricks to get French fries right every time.
First, it’s important not to overcrowd the pot – leave at least an inch in between each fry so all sides can cook evenly without turning into blobs on top of each other (you don’t want those burnt bits).
Next, use cold water instead of hot water. The cold water will make the process go a little faster and it’ll help them turn out softer for that perfect fry-bite.
Finally, be patient! Frozen fries typically need more time than raw or fresh ones to cook through completely – so don’t keep flipping those bad boys over if they’re not done yet because then you might end up with half-cooked potatoes in your hand when all you wanted was crispy delicious French fries.
Let’s face it: we can all use one new life hack from time to time. That is why this post is all about secrets to perfect fries. Whether you’re a pro or just starting out, there are always little tricks and hacks that we can use in our lives – especially when it comes to cooking delicious food!
But first things first: what exactly is the secret? Well, as many of us know, frying potatoes for French fries sounds like an easy process. But if you don’t get your timing right deep-frying them can be tricky sometimes with inconsistent results at best (at worst they’ll end up gooey on the inside). The most important thing to remember is this: before putting those bad boys into hot oil make sure they’re cold enough by letting them sit overnight in the fridge beforehand; then separate each one so all sides are evenly chilled.
When you fry them, the outside will cook quickly and in just a few minutes they’ll be crisp on the outside while remaining fluffy inside. To get that perfect golden brown color without burning your fries to ashes, cut potatoes into thin strips rather than thick ones so it’s easier for them to cook faster; also use peanut oil as opposed to other cooking oils because its molecular structure is high-heat tolerant which means it won’t have time to break down before your spuds are done frying up crispy!
Another way of making sure those fries come out correctly every single time? After peeling away any skin or tough parts from each potato, soak ’em in cold water for about 30 minutes beforehand (this removes excess starch which would otherwise make the fries go soggy)
Cut potatoes into thin strips rather than thick ones so they’ll cook faster. – Use peanut oil because it’s high-heat tolerant and won’t break down before your spuds are done frying up crispy! Once peeled away any skin or tough parts from each potato, soak them in cold water for about 30 minutes beforehand (this removes excess starch that will cause your fries to go soggy). Remember not to cut all of the way through when shaving off sides with a knife as this can create uneven cooking times. When you’re ready to fry those taters up good, heat enough vegetable oil over medium/
high heat and fry the potatoes in batches of about a half dozen at a time. Keep stirring with tongs or a spatula to ensure your french fries cook evenly on all sides, then turn off the stove once they’re golden brown like you want them!
Once peeled away any skin or tough parts from each potato, soak them in cold water for about 30 minutes beforehand (this removes excess starch that will cause your fries to go soggy). – When frying up those taters good, make sure not to cut all the way through when shaving off sides as this can create uneven cooking times; also keep an eye out during cooking so that everything cooks properly by turning off the stove once cooked. – Use peanut oil because it has a high heat tolerance and is less likely to burn the fries.
After all your potatoes have been fried, place them on paper towels or dish cloths in order for any excess oil to drain off before placing into an airtight container with some sort of lid (like one from Glad) so they stay fresh!
Prepare a large pot of cold water and bring it up to at least two inches deep over medium-high heat. Add salt as if you were boiling pasta but no more than ¼ teaspoon per quart of water since this will make french fries too salty. Once the desired temperature has been reached, add about six peeled potatoes at once then cook for four minutes without stirring until tender when pierced with a fork. Continue adding potatoes once the previous batch has been cooked and repeat until all are done.
