![]() I am a French fry aficionado. I admit it. It started when I was a little girl sitting at the Woolworth’s counter with these hot, crispy potatoes and a Coke on the side. Since then, it’s always been hard to pass up an order, or even a taste, of these hot potato sticks. One of the currencies in my family is hot French fries. After zipping into a fast food drive-thru with the kids after a game, I honestly have no memory of making it home with a full bag of fries (my payment for sitting long hours in the bleachers). They automatically know to pass a couple up to the driver, me, or I will drive home very slow and the rest of their food will get cold. The next day, my car still smells like fries, but I’m okay with that. ![]() Now you understand my quest to make the perfect French fries at home. And there is a secret, double-frying. So for those of you who need to understand just how things work, this lesson is simple. Frying is a dehydrating process that releases the moisture near the surface of the food. That’s why you see tiny bubbles kissing a potato when first dropped in hot oil. Once the food is cooled, then fried a second time, the moisture just under the surface vaporizes and turns the potato golden brown because there is less moisture in it. Try this technique for the best homemade French fries whenever you have a craving. By the way, if you pass by my kitchen, it still smells like fries, but I’m okay with that. French Fries that Surprise (because you made them yourself)
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