This a tricky one. You really require a deep fryer, but a heavy stock pot on the stove will work.- Prepare your work area with newspapers on the floor, as this will get messy. Heat vegetable oil, at least 3 inches deep, to 350. Use a candy themometer to regulate the temperature. This recipe is for the die hard french frie fan. So, just stop now if you don't have the time...Ok, freshly peeled and cut fries, drained and dried well. Heated oil to 350, drop in fries about 1 cup at a time, cook 2 minutes. Drain on paper towels. Check oil temp, increase to 365 for second frying. Let fries cool about 5 minutes. Then fry the fries a second time. Fry until golden browned, 2-3 minutes. Drain on paper towels. The first fry cooks the interior of the fries and the second fry crisps the exterior. This takes time and practice, but worth every minute!
Answers
July 5, 2011
This a tricky one. You really require a deep fryer, but a heavy stock pot on the stove will work.- Prepare your work area with newspapers on the floor, as this will get messy. Heat vegetable oil, at least 3 inches deep, to 350. Use a candy themometer to regulate the temperature. This recipe is for the die hard french frie fan. So, just stop now if you don't have the time...Ok, freshly peeled and cut fries, drained and dried well. Heated oil to 350, drop in fries about 1 cup at a time, cook 2 minutes. Drain on paper towels. Check oil temp, increase to 365 for second frying. Let fries cool about 5 minutes. Then fry the fries a second time. Fry until golden browned, 2-3 minutes. Drain on paper towels. The first fry cooks the interior of the fries and the second fry crisps the exterior. This takes time and practice, but worth every minute!