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How does the chef make French Fries?
Feb 25, 2017 | sherry
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In China, French Fries most sold in western restaurant, especially in western fast food restaurant, there are few French Fries sold in Chinese restaurant. Now, we will share with you how the chef in French restaurants cook French fries.
Firstly, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.
At the western restraint in China, chef do not make those fries, they often buy the fried fries from factory, the factory has already produced the fries by Semi Automatic Production Line, Fried these French fries for a few minutes before sales, maybe the French fries made by production line will not delicious as well as it made by French chef, but its taste is still very delicious.e and popular all over the world.
Firstly, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.
At the western restraint in China, chef do not make those fries, they often buy the fried fries from factory, the factory has already produced the fries by Semi Automatic Production Line, Fried these French fries for a few minutes before sales, maybe the French fries made by production line will not delicious as well as it made by French chef, but its taste is still very delicious.e and popular all over the world.