How Do Restaurants Make French Fries so Crispy?
When the temperature of each oil reached °F (°C), the fries were added back to the oil and cooked until golden brown and delicious. The homemade french fries were strained, salted, and . The secret to perfect French fries lies in a few details. First, the soaking time. A cold water bath will remove starch and sugar, allowing the fries to crisp up and cook evenly. Secondly, the oil temperature. A food thermometer ensures the perfect crispiness on each fry. And finally the type of potatoes.
Why do the french fries you get at restaurants tend to be much crispier than the ones you make at home?
One reason has to do with the cooking technique. The good news is, you can use the same cooking technique that the restaurants use. What causes stress in young children advantage restaurants have is in their equipment—commercial-grade deep-fryers with really accurate temperature controls.
But an even bigger advantage comes from the way restaurants use their oil. If you're going to make french fries at home, you're probably going to use fresh cooking oil straight from the bottle. And as it turns out, fresh oil isn't the best oil to use for french fries. When oil is heated, it starts to break down. And oil that has slightly broken down actually produces crispier french fries than fresh oil. It has to do with how effectively the oil molecules bond with the food and fresher oil doesn't bond as well.
Complicating matters is the fact that when oil breaks down too much, it starts to smoke. So oil that's too new isn't the best, and oil that's too old isn't the best either. The best oil is oil that's been used continuously for a while.
Imagine that cooking oil has a set lifespan. The moment you cook with it, that clock starts ticking and keeps ticking even if you save it and store it in the fridge afterward. Which means that unless you make a lot of fries like a restaurant doesyou'll probably miss the window when the oil is at its peak in terms of producing the crispiest fries. Because even if you use the oil and save it in the fridge for a week, the oil will continue to degrade during the week it's in the fridge.
Another restaurant trick is to blanch the fries fdies water, then freeze them, which allows more of the potato's moisture to escape, thus producing a crispier fry. And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.
As frise can see, there are a lot of steps involved. This shouldn't discourage you from trying to make french fries. But it should give you an idea of why restaurant fries tend to be more crispy. However, if you use what retail job pays the most proper bee, you can still definitely make delicious french fries at home.
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French fries need to be fried a second time: Raise oil temperature to degrees. and fry for until crisp and golden, about 1 to 2 minutes. Remove from oil, and . And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior. As you can see, there are a lot of steps involved. May 08, · Once the fries are dry and cold, fry at °f until a crust forms. You don’t want the fry to colour. It just has to form a crust. Heston says to fry at °f for this step, but I found with a home sized fryer like mine, the batch of fries made the temperature drop so much they weren’t cooking so much as bathing in oil.
The secret of delectable fries lies in the frying process. The oil needs to be just the right temperature—too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn. Peel potatoes, and cut into desired size and shape. For shoestring potatoes, use a mandoline fitted with the fine julienne blade.
Make basket-weave-style fries by fitting the mandoline with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl, and cover with water. Drain potatoes, and dry thoroughly with a towel. Heat 3 to 4 inches oil in a heavy-bottomed pot over medium heat.
Use a thermometer to ensure the temperature is correct: degrees for French fries, degrees for shoestring and basket-weave fries. Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basket-weave potatoes for 2 to 3 minutes, turning occasionally. French fries need to cook for 5 to 6 minutes, turning occasionally. They will not take on much color at this point. Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few minutes or until just before ready to serve.
French fries need to be fried a second time: Raise oil temperature to degrees. Remove from oil, and drain again on the paper bag. Sprinkle with salt, and serve. French Fries. Rating: 3. Read Reviews Add Reviews. Martha Stewart Living Television, Unknown origin. Save Pin Print ellipsis More. Gallery French Fries. Recipe Summary. Reviews 1. Rating: Unrated. All Reviews for French Fries. Reviews: Most Helpful. Share options. What did you think about this recipe?
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