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HOW TO MAKE CRISPY FRENCH FRIES RECIPE | NEVER FAIL HOMEMADE FRENCH FRIES |RESTAURANT STYLE FRIES
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French fries are fried in a two step process: the first time is to cook the starch throughout the entire cut at a low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature. This is necessary because if the potato cuts are only fried once, the temperature would either be too hot, causing only the exterior to be cooked and not the inside, or not hot enough where the entire fry is cooked, but its crispy exterior will not develop.
INGREDIENTS:
5-6 LARGE OLD POTATOES (PREFERABLY RUSSETS POTATOES WHICH HAS LESS MOISTURE)
OIL FOR FRYING
SEASONING:
REGULAR : SALT, BLACK PEPPER POWDER (OR FRESHLY CRUSHED), CHAT MASALA (OPTIONAL)
HERB: SALT, BLACK PEPPER POWDER, PAPRIKA OR RED CHILLI POWDER, GARLIC POWDER, DRIED OREGANO, ONION POWDER
DYNAMITE : SALT, BLACK PEPPER POWDER, PAPRIKA OR RED CHILLI POWDER
DYNAMITE SAUCE RECIPE :
GARLIC SAUCE RECIPE :
MUSIC CREDIT:
My Itinerary by Tokyo Music Walker
Attribution 3.0 Unported (CC BY 3.0)
Music provided by Free Vibes:
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