Don't put the french fries directly into the pot, add one more step, crispy on the outside and tender on the inside, and don't soften when cool
In the hectic pace of life, fast food has won the love of countless people for its convenience and deliciousness, and French fries are undoubtedly the best among them. Golden and crispy skin, soft and dense heart, every bite is the ultimate for the taste buds**. However, there is a problem that many people often encounter when making fries at home – once the fries are put away.
When it is cold, it will become soft and weak, and it will lose the wonderful taste when it first came out of the pot. Today, let's take a look at how you can make your homemade fries crispy on the outside and tender on the inside, even when cool.
The key to making fries that are crispy on the outside and tender on the inside is a pre-step that should not be overlooked – soaking. This step sounds ordinary, but it has an incredible effect. Next, we'll go into more detail about the importance of this step and the science behind it.
First of all, we want to choose potatoes that are suitable for frying. Here, varieties with a higher starch content are recommended, as starch is the key to the formation of a golden-brown, crispy crust of the fries. Once fresh, blemish potatoes are selected, washed and peeled, and cut into even strips.
Next, it's time for the all-important soaking step. Soak the sliced fries in cold water for at least 30 minutes, or even leave them for hours or overnight. This process effectively removes excess starch from the surface of the fries, reduces surface adhesion during frying, and makes the final fries more dispersed and less prone to clumping. At the same time, soaking can also make the moisture distribution inside the fries more even, which helps to cook the inside and not burn the outside when frying.
During the soaking process, the water temperature should not be ignored either. Using cold water allows the starch particles in the fries to absorb enough water to swell, making it easier for them to form a crispy crust when fried. If warm or hot water is used, it will cause the surface of the fries to cook too early, affecting the final taste.
In addition to soaking, there are a few other tips that can help improve the quality of your fries. For example, using a kitchen paper towel to absorb moisture from the surface of French fries before frying can reduce oil splashing and reduce frying time. Controlling the oil temperature is also crucial during frying, and it is usually best to keep it between 175°C and 190°C. The initial frying lasts for about 3 to 4 minutes, until the surface of the fries is lightly colored, then remove and drain the oil, and then fry the fries again until they reach the desired golden brown and crispiness.
Also, to make the fries more flavorful, you can sprinkle the right amount of salt or other seasonings after frying is done. At this point, the salt is adsorbed in the tiny pores of the fries, enhancing the flavor without absorbing too much oil.
Finally, let's wrap it up. When frying the fries, don't rush to get out of the pan, but soak them first. This may seem like a simple step, but it can significantly improve the texture and texture of the fries. By removing excess starch and homogenizing the moisture inside, the fries are not only crispier when fried, but they are also less likely to soften when cooled. In addition, proper oil temperature and fractional frying are also important aspects of ensuring the quality of the fries.
Now, when you're making your own fries at home, try these tips. Soon, you'll be able to enjoy delicious fries that remain crispy on the outside and tender on the inside even after cooling. This is not only the improvement of one's cooking skills, but also a persistence and love for the quality of life.