I would really like to make some professional style belgian fries at home, with the specific restriction of frying them twice. Frying in a frying pan is difficult to control the temperature, smoke, ...
Yesterday I tried making French fries, but they were not crispy. I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispier. Is that true? Or is there any way ...
I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes are ...
Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 180-190°C. Reference: ...
Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries? I guess that it depends on things like dimension of the french fries, frying ...
Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that ...
In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes and tomatoes both? My idea is to create something that does not ...
What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?