Perfect French fries might be The Dream. The culinary dream, that is, and though it’s a simple dish to make, there are plenty of ways where you could go wrong. Luckily, science has help for us.Â
Of course, one should consume them responsibly, since science has already told us that they’re really not the healthiest food you can have. Not even close. But since we know we all indulge in them sometimes, we might as well make those special occasions one where we actually have perfect French fries. Right? First, let’s define what we’re talking about when we think of great, amazing stupendous fries. They should be crispy on the outside and soft and flavorful on the inside.
When you make French fries, it’s sometimes too easy to come out with something that’s either overcooked and dry or something that’s soggy and a waste of good potatoes.
Celebrity chef Jet Tila and food scientist Dr. Arielle Johnson teamed up to give you the formula of perfect French fries. What’s the secret then? There are quite a few.
The formula for perfect French fries
You can leave the potato skin on or off, depending on your preference. Lately, I’ve been partial to leaving the skins on, because they get good and crispy. If you leave the skins on, wash them thoroughly, please. For extra-easy cutting, coat a knife with cooking spray so that it doesn’t stick to the potato. Once you’ve cut the potato into sticks, add these to a bowl filled with cold water. This will help them release plenty of starch. My mom isn’t a scientist, but this is how she always does it, so I am a proud daughter.
Then rinse the potatoes and add them to some paper towels to remove the excess water.
Now, the secret lies in the deep-frying. Your fries have to undergo a pre-cooking phase in the deep-frier. Add them in small batches and cook for about 5 minutes. Then drain the oil and let them cool down. And once you’re ready to eat, deep fry them again. Don’t forget to drain them before eating and also have the dip on hand!
