The first step to crispy pan-fried fries is to cut up the potatoes into same-sized pieces. This is because, as Gordon Ramsay says, "If they're cut evenly, they're going to cook evenly." Once you do that, it's time to parboil the potato slices. Parboiling before cooking is an essential part of getting crispy fries because it releases all the starch and helps them cook more evenly when fried. If you don't parboil the potatoes and throw them in the pan raw instead, you risk burning the outsides of the fries before the insides are done. When parboiling, make sure to start the potatoes off in a mixture of cold water, salt, and a dash of vinegar. Set the flame to high and cook for about five minutes after the water reaches a rolling boil.
Then, once the potatoes have been partially cooked, remove them from the hot water immediately and leave them in the strainer so they start to cool. As the potatoes cool, they will release the water they soaked up during the parboil. When cooled to room temperature, add to a hot oiled skillet and cook until golden brown.
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