Leave the fried potatoes to cook thoroughly until they float to the top of the oil. Once they float up to the top and stay there for one full minute, they are done. The key to knowing when they are done is that they will all float and stay on the surface of the oil.
How do you know if fries are done frying?
Always cook until a light golden yellow colour. Do not overcook. Remove all the pieces that are too dark. When deep-frying smaller quantities (less than a half-full frying basket) reduce the cooking time.
How long should I deep fry fries?
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Why are my fries not crispy?
Perhaps most important, water on the surface can inhibit crispness and produce greasy fries. Remember that the surface starch absorbs nearby moisture and seals the surface. If you don’t dry the potatoes, you won’t get a dry surface that seals.
Why fry French fries twice?
The famous Maillard reactions are turning them golden-brown. The secret around this problem is to fry your food twice. … Moisture in the center of the food migrates to the surface after the food cools and the surface gets soggy again. Then you boil off that moisture again on the second fry.
How do you double fry?
In the process, the chicken is fried until the skin is just starting to crisp. Then it’s removed from the hot oil and set aside to rest for several minutes. Then it’s returned to the oil to finish cooking.
How do you make French fries soft inside?
We start with soaking raw, cut potatoes, then rinse and dry them 3 times to get rid of the excess starch, so they don’t stick together while frying. When it’s time to cook, we fry potatoes in low-temperature oil (250°F) for a few minutes. It crystallizes the starch granules so fries get creamy on the inside.
What temperature do I fry fries?
Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
How do I make my fries crispy again?
Here’s what you do. Heat a few tablespoons of the oil in a nonstick pan over medium heat just until it starts to shimmer. Think about covering the entire bottom of the skillet in oil, erring on the side of using more oil than less. The oil helps to “fry” the French fries a second time and get them extra crispy.
How do you make french fries stay crispy for a long time?
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you’re frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
Why are my french fries chewy?
Use the wrong potato, and the fries will turn out chewy. Choose an ill-suited fryer oil, and the potatoes can taste terrible. Fry at too-cold temperatures and they’ll be soggy (but don’t get too hot, or they’ll burn before they cook through).
Should you boil fries before frying?
Boiling not only pre-cooks the interior of the fry so it will be nice and soft when you eat it but more importantly this step is the secret to prevent fries from turning dark brown later in the frying process.
Do you need to double fry French fries?
Double frying works, but it’s unnecessary IF you fry them correctly. This means slicing the potatoes to the right thickness and frying them at the right temperature. If you’ve read all about deep frying in my cooking methods, then you know that using the wrong temperature makes food absorb extra oil.
How long should fries soak in water?
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.