Various Tips to Make Hand-Cut and Colored French Fries!

Throughout this post, I’ll show you how to create the greatest hand-cut fries you’ve ever eaten, so read on! There are plenty of ways to create hand-cut fries to pack in French fry boxes, and everyone has an opinion on which approach is best.

There is strong disagreement among French fry connoisseurs over whether fries should be twice cooked or just once. Other disagreements include which type of oil to use, what type of potato to use, how much salt to use, and how to cut the fries.

I’m going to share with you a few different ways, including my personal favorite, but I’ll leave it up to you to decide which method is your personal favorite:

Cooking Your Own Hand-Cut French Fries

First and foremost, I like to use a normal Idaho Potato that has been washed but not skinned. Alternatively, you may cut them by hand with a knife by creating 1/4″ slices and then cutting 1/4″ inch sticks out of the slices. But if you want to make fries on a regular basis, a fry cutter is a good investment.

All that is required is that you pull the lever down and gather the sliced fries that are underneath them. Many people prefer to rinse them in cold water for approximately 15-20 minutes at this stage in order to remove some of the starch and prevent them from sticking together.

I believe that this detracts from the taste of the potato and that it should never be rinsed, but feel free to experiment with both ways and decide for yourself.

It is possible to prevent unwashed potatoes from adhering to the pan by shaking the basket and stirring with tongs while frying them to put them in French fry Container.

Twice or Single Cooking

When you reach another fork in the road, you may choose between blanching them twice (twice cooking) or single cooking.

To blanch French fries, just cook them at 250 degrees Fahrenheit for approximately 5 minutes, then spread them out on a sheet pan and place them in the refrigerator to cool.

After you prepare them, fry them at 350 degrees for a few minutes so they will become crispy and brown. However, I believe that the blanching procedure takes away the taste of the potato, resulting in a crispier frying experience overall.

Fry the French fries at 350 degrees for about 10 minutes. Also, you should see that they are cooked on the inside. In comparison to boardwalk fries, the flavor of the French fry is significantly superior and tastes more like a potato as opposed to a crispy stick of something that requires copious amounts of ketchup (for example, French fries at McDonald’s).

Many French fry establishments, including my personal favorite, Thrashers Fries, will not even provide ketchup with their delicious fries. You can make the ideal fry with just Cider/Malt Vinegar and a pinch of sea salt.

Fry in duck fat; while it is costly, if you have just prepared duck confit, you may have a lot of it leftover to use for this. Duck fat is excellent for frying potatoes.

Finish the fries with fleur de sell (French sea salt) and truffle oil to make them more gourmet. Parmesan, freshly minced fresh garlic, and chopped fresh thyme are sprinkled on top before serving. So, stop purchasing ore-Ida or other products and start making your own hand-cut fries!

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