In this article I would like to share with you the way to make the best hand cut fries you have ever tasted! There are so many methods to making hand cut chips and everyone argues about which way to go. Twice cooked or only cooked once, what size to decrease the fries,rinse or not to wash, what temperature the oil is, what kind of fat or oil to use, what sort of potato to use, what sort of salt, and some of the main points french fry enthusiasts debate about.
I am going to share with you a few different methods including my personal favorite but I will let you find out your personal favorite in your own:
I like to use a regular Idaho Potato washed but not peeled. You can cut them by hand with a knife by making 1/4″ slices and then cutting 1/4″ inch sticks out from the slices but if you intend on doing chips frequently invest in a fry cutter. All it requires is to pull the lever down and collect the cut fries below them. At this point many people decide to rinse them under cold water for around 15-20 minutes to eliminate some of the starch and prevent them from sticking together. I feel this takes away from the taste of the potato rather than rinse but feel free to try both methods out and see for yourself.
Again you reach another Critter Control Port St Lucie FL fork in the road, blanch them (twice cooking) or single cooking. To blanch just fry the french fries at 250F for about 5 minutes and spread out on a sheet-tray and cool in the fridge. Then fry at 350 to crisp them and get color. This method gets a crispier fry but I feel that the blanching process takes away the flavor of the potato.
For Single Cooking fry the french fries at 350 for about 10 minutes and ensure they’re cooked inside. The french fry will not stay crispy as long (like boardwalk fries), but the flavor is noticeably better and tastes like a potato rather than just a crispy rod of something needed to be drowned in ketchup: several French fry places like my favorite, Thrashers Fries, will not even give you ketchup with there amazing fries.
Fry in Duck fat, though its relatively expensive if you happen to have made duck confit lately you might have a lot leftover. Duck Fat makes amazing fries.
Make it gourmet and complete the fries with fleur de sel (french sea salt) and truffle oil.
End it with Parmesan, finely minced fresh garlic, and chopped fresh thyme.
As a Marylander I must have Old Bay on my fries
Stop buying ore-ida and revel in hand cut fries at home! Check out my website at LearnFromAChef.com [http://learnfromachef.Com] to learn more cooking tips!