![]() The whole point of the "blanch" and the double-fry-the whole point of this entire process!-is to produce crispy fries, so don't forget that last bit. Home CUTTING PEELING AND CONSERVATION VEGETABLE CUTTER VEGETABLE CUTTER OPTIONAL. Then, use a sharp knife to carefully cut 14 to 34 inch (0.64 to 1.91 cm) slices lengthwise. Trim off a sliver from the bottom of a potato and set the flat part of the potato on your cutting board. Cut each potato into 14 to 34 inch (0.64 to 1.91 cm) slices. If you don't wait until the fries cool down at least to room temperature-ish, the starches on the exterior of the fries will not retrograde fully, which means when you fry the fries for a second time, they will not get as crispy. POTATO PEELER MUSSEL WASHER VEGETABLE WASHER FLYWHEEL SLICER ECONOMIC. Cut away eyes or rotten parts from the potato. if your oil boils over the edge of your frying vessel, you may start a fire. ![]() The first point is for your safety: the low-temp "blanched" fries are very wet, even after sitting on a mound of paper towel product, and wet stuff added to hot oil will froth and sputter and. There are two things to keep in mind for frying, the first has to do with kitchen safety, the second with crispiness: Do not try to rush through the process by adding more cut, blanched potatoes to the hot oil than indicated, and do wait until the oil-blanched fries have fully cooled down before giving them the second fry. ![]() From there, it's very straightforward: you double-fry the parcooked potatoes, first to drive off water, then to crisp them up. If you dip it in ketchup it will most certainly drown, while at least the shoestrings long size may allow you to wrap it around a fork and extract it from the condiment.
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