FRENCH FRIES POTATO CHIPS RECIPES

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GREATEST CHIPS (FRENCH FRIES) ON EARTH RECIPE - LOW ...



Greatest Chips (French Fries) on Earth Recipe - Low ... image

I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 6 serving(s)

Number Of Ingredients 2

1 kg potato
oil (for deep frying)

Steps:

  • Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
  • I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
  • Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
  • Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
  • Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
  • Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

Nutrition Facts : Calories 128.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 10, CarbohydrateContent 29.1, FiberContent 3.7, SugarContent 1.3, ProteinContent 3.4

HOMEMADE POTATO FRIES/ FRENCH FRIES RECIPE - RECIPE PETITCHEF



Homemade potato fries/ french fries recipe - Recipe Petitchef image

Homemade potato fries is a simple and popular starter recipe prepared with fresh potato sliced using french fries slicer, coated with a spicy flour and deep fried. Coated potato slices are refridgerated to avoid the separation of the flour while deep frying. Potato fries is served in most of the restaurants, food chains like Mcdonalds, Burger king, KFC, etc as fries or French fries. For best taste select potatoes grown in hill stations like kodaikanal, ooty which gives best and perfect colour for the fries.

Provided by easyfud

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 5

Potato 500 gm
Maida/All purpose flour 100 gm
Black pepper powder 1 tbsp
Salt to taste
Oil for deep frying

Steps:

  • 1. Peel potatoes and slice it using french fries cutter.
  • 2. Soak potato slices in salted water for atleast 30 minutes.
  • 3. Mix maida, black pepper powder and salt well. 4. Drain water and coat potato slices with the mixed spicy flour.
  • 5. Refridgerate the coated potato slices for atleast 2 hours.
  • 6. Heat oil in a thick bottomed kadai. Deep fry the refridgerated potato slices in a slow fire till golden brown.
  • 7. Transfer the fried potato fries to absorbent paper to remove oil from the fries. 8. Serve hot with ketchup.
  • Note: Season with garam masala, chilli powder and salt mixture for more spicy.

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    2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
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