Sunday, 5 February 2012

French fries is deliciously served by sprinkled with salt and pepper, dipped in chili sauce, mayonnaise, or aioli sauce. To get pretty (not too tan) and crispy french fries, please consider these tips.
Want to make your own french fries? It's not too difficult. The usual problem we meet is the brown color of french fries, while what we want is french fries with an attractive white color.

Choosing Potatoes
Potato type greatly influence the texture, flavor and color of french fries. If you buy potatoes that have been packaged, and ready to be fried, you should select a high-starch and low in sugar, as this will reduce the possibility of discoloration. Avoid packing potato that contain wax, because wax makes french fries not so crunchy.
If you buy fresh potatoes, it's better to choose potatoes that are not bruised with smooth skin. Don't buy potato with greenish skin, this green color is the result of sun exposure, and the green spots on the skin of potatoes contain solanine or toxins.

Boiling potatoes briefly in water, drain and then soak in ice water before frying to reduce discoloration. This process will remove wax and dissolve the sugar found in potatoes. Sugar makes french fries become too tan.
In addition, the hot water will reduce the polyphenol oxidase enzyme, a natural enzyme in the potato which is the major cause of the color changes to gray. By boiling the potatoes can disrupt the activity of the enzyme and prevent the discoloration to gray and also to avoid oil spurt when frying.

Soak in ice water
To get good color, in addition of boiling process, we can also soak potatoes in cold/ice water for 1 hour. Fry potatoes in hot cooking oil and drain the potatoes and let the rest of the oil drain by itself. It will give good color and crispy french fries.

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