French fries from fresh potatoes
Potato chips, made simple. But for some people might not be as easy to imagine. Once upon a time I was in deep. I cooked it at all. The result is soft. Wilt of potato. Cooked, take it like it is not mature enough to know this technique later. I want you to fry French fries.
Sliced potatoes prepared. Be peeled or not peeled, but I do not mind. I then cut out and washed with cold water. Or just plain tap water here. Wash sticky rubber out of potatoes. Frying time is not a sticky patch. Clear finish, it took them going into a colander drain the water or air dry well liner.
Then fry. Put a lot of oil. I make sure the oil is hot before you drop the potatoes into the pan it. As I have just made a thermometer, heat the oil to heat a few degrees. The first chips to use a thermometer, heat to 325 degrees if it was alright. Pour into the potatoes before frying. To test the heat of the oil. Toss the potatoes to the pan with a piece of two pieces. If the distribution of oil and it is my cha. The first deep-fried potatoes only 4-5 minutes to soften enough to scoop up the curry paste on Ota drain. Remove from heat, cool, but I closed the lid. The cold water entering into the incubator to cool for at least 1 hour before you get in served this is technically a little to make it crispy potatoes.
Fried a second time. This hot oil to fry than the initial temperature of 375 degrees (I have a thermometer to tell me) takes a little fried one. At the time as well. Be thoroughly fried golden brown and then I sprinkle salt on it and that is hot. French fries, salt will not get caught.
