The Perfect French Fry – Multiple Temperature Cooking
The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.
Cut starchy potatoes uniformly and rinse in water until the water runs clear of excess starch. Pat dry.
Fry at 325ºF using Probe Control OIL for 5 min.
Remove and pat off the excess oil.
Set the probe temperature to 392ºF using Probe Control OIL and fry until crispy, approximately 2 minutes.
Toss in a seasoning of a ratio 1 tbsp Smoked Paprika 1 tsp Ground Cumin, 1 tsp Guajillo Powder. 1 tsp Salt.
Tools used in this video:
The Control ºFreak – http://bit.ly/theControlFreak