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.
Method:
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
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