Hamburgers and fries are easily gotten at fast foods. Frozen fries can be bought by the huge bags in the grocery. Wouldn’t you rather have home made French Fries?
After peeling the potatoes, how do you prevent discoloration and keep crispness of the potatoes before frying?
1. dip potato strips in lemon juice.
2. soak potato strips overnight in solution of half water and half vinegar.
3. soak potato strips in cold water for 30 minutes to 1 hour.
I hope you chose number 3, soaking the potatoes strips in cold water at least 30 minutes will prevent discoloration and maintain the crispness. It also removes some of the starch. After soaking, drain and dry thoroughly before frying in the hot, deep fat.
A test for doneness is the crispy outside and mealy on the inside and have turned a golden brown. When potatoes go into the hot oil/fat they will go to the bottom of the fryer. As they cook they will rise to the top of the oil and brown.
Remove French Fries from the oil and put on toweling paper to absorb the excess oil. Season with sea salt or a seasoning or your choice to serve the hot fresh French Fries.
Adapted from The Creative Cooking Course. The Creative Homemaker’s Academy, 1973.
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