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08-18-2015, 11:40 PM
The Definitive Guide to Making Fries at Home
http://img-s-msn-com.akamaized.net/tenant/amp/entityid/BBlP3SG.img?h=100&w=100&m=6&q=60&o=f&l=fWhen you find that ideal fry, golden brown on the outside, fluffy and soft on the inside, and **t a drop too much oil, never let go — it’s the unicorn of the French fry world. If you wonder what really goes into turning potatoes into crunchy fries, you may be surprised to learn that the steps are a little more difficult than throwing potato sticks into hot oil, but **t nearly the challenge that you might think. Click here for the definitive guide to making fries at home slideshow. Slideshow: The Definitive Guide to Making Fries at Home Here is the definitive guide to making fries at home. Those crispy potatoes are hard to resist, and **w The Daily Meal is here to give you all the information you need to fry a batch yourself. From the oil to the potatoes, we are delving into the science of cooking to give you the most comprehensive look at this starchy classic. You’ll be devouring a homemade plate of your favorite potato treat in ** time. Whether you dip your fries in straight ketchup, garlicky aïoli, or concoct the perfect balance of ketchup and mayonnaise for “fry sauce,” all you need to do is follow this guide, choose your sauce, and eat them right away for flavor like you’ve never tasted before. The Potato Photo Modified: Flickr / 16:9clue / CC BY 4.0 These are Russet and Red potatoes. The potato is crucial to the success of your fries. Russet potatoes, Bintje, and the less-common (in the United States, at least) Maris Piper make excellent choices for frying. Their high starch content results in a fluffy French fry. Equally important to your choice of potato varietal is its water content; too much and your fries will be soggy, too little and they will be crunchy throughout. The Oil Photo Modified: Flickr / Cottonseed Oil / CC BY 4.0 Vegetable oils, like these, work well for frying because of a generally high ***** point and neutral flavor. **t all oil has the same ***** point. Because French fry oil needs to be heated to 400 degrees F, oil with a high ***** point is crucial for keeping the ***** detectors at bay. Vegetable oils with a neutral flavor tend to be the best choice. Safflower, peanut, and corn oil all have ***** points of at least 440 degrees F. Ca**la oil has a slightly lower ***** point at 400 degrees F, but can be used as long as you closely watch the thermometer. Click here for more French fries tips. Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.
http://img-s-msn-com.akamaized.net/tenant/amp/entityid/BBlP3SG.img?h=100&w=100&m=6&q=60&o=f&l=fWhen you find that ideal fry, golden brown on the outside, fluffy and soft on the inside, and **t a drop too much oil, never let go — it’s the unicorn of the French fry world. If you wonder what really goes into turning potatoes into crunchy fries, you may be surprised to learn that the steps are a little more difficult than throwing potato sticks into hot oil, but **t nearly the challenge that you might think. Click here for the definitive guide to making fries at home slideshow. Slideshow: The Definitive Guide to Making Fries at Home Here is the definitive guide to making fries at home. Those crispy potatoes are hard to resist, and **w The Daily Meal is here to give you all the information you need to fry a batch yourself. From the oil to the potatoes, we are delving into the science of cooking to give you the most comprehensive look at this starchy classic. You’ll be devouring a homemade plate of your favorite potato treat in ** time. Whether you dip your fries in straight ketchup, garlicky aïoli, or concoct the perfect balance of ketchup and mayonnaise for “fry sauce,” all you need to do is follow this guide, choose your sauce, and eat them right away for flavor like you’ve never tasted before. The Potato Photo Modified: Flickr / 16:9clue / CC BY 4.0 These are Russet and Red potatoes. The potato is crucial to the success of your fries. Russet potatoes, Bintje, and the less-common (in the United States, at least) Maris Piper make excellent choices for frying. Their high starch content results in a fluffy French fry. Equally important to your choice of potato varietal is its water content; too much and your fries will be soggy, too little and they will be crunchy throughout. The Oil Photo Modified: Flickr / Cottonseed Oil / CC BY 4.0 Vegetable oils, like these, work well for frying because of a generally high ***** point and neutral flavor. **t all oil has the same ***** point. Because French fry oil needs to be heated to 400 degrees F, oil with a high ***** point is crucial for keeping the ***** detectors at bay. Vegetable oils with a neutral flavor tend to be the best choice. Safflower, peanut, and corn oil all have ***** points of at least 440 degrees F. Ca**la oil has a slightly lower ***** point at 400 degrees F, but can be used as long as you closely watch the thermometer. Click here for more French fries tips. Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.