Top 33 How Can You Tell When French Fries Are Done 455 People Liked This Answer

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Always cook until a light golden yellow colour. Do not overcook. Remove all the pieces that are too dark. When deep-frying smaller quantities (less than a half-full frying basket) reduce the cooking time.Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.Then, crank the heat to high and fry until they’re golden brown and crisp. Temperatures are noted below, but there’s no need to use a thermometer here. Use your senses instead: Listen for the oil to sizzle and watch the potatoes turn golden and float to the top when they’re done.

Contents

How long does it take for fries to be done?

Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.

Do french fries float when they’re done?

Then, crank the heat to high and fry until they’re golden brown and crisp. Temperatures are noted below, but there’s no need to use a thermometer here. Use your senses instead: Listen for the oil to sizzle and watch the potatoes turn golden and float to the top when they’re done.

How Do You Know When potatoes are done frying?

Let the potatoes cook in boiling water just until you can pierce them with a fork but still feel resistance. The goal is to cook the potatoes until they are about 75 – 80% done. They will finish cooking as they fry. If you boil them until they are completely cooked through, they’ll fall apart when frying.

How long do you deep fry French fries at 350?

Heat oil again, but this time to 350 degrees F (175 degrees C). Add potatoes and fry a second time until golden brown, 5 to 6 minutes. Remove from the deep-fryer and blot with a paper towel. Sprinkle with salt to serve.

How long do you fry fries at 375?

Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.

Why do you cook french fries twice?

Theory #1: “The first fry gets the outside to create a water tight barrier. That way, when you fry them the second time, they stay moist.” Or, Theory #2: “The first fry cooks them through to the center—if you skipped that step, your fries would brown on the outside, but still be raw in the middle.”

Do you have to fry French fries twice?

Double frying works, but it’s unnecessary IF you fry them correctly. This means slicing the potatoes to the right thickness and frying them at the right temperature. If you’ve read all about deep frying in my cooking methods, then you know that using the wrong temperature makes food absorb extra oil.

How hot should oil be to deep fry French fries?

Directions

Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. …
Dry the potato strips thoroughly, this will keep the oil from splattering. …
Bring oil temperature up to 375 degrees F.

Why are my French fries soggy?

Improperly cooked french fries are limp, greasy, or soggy and often over-browned. These problems all arise from the improper handling of starch and sugar when exposed to high heat.

How do you keep French fries crispy?

Here’s what you do. Heat a few tablespoons of the oil in a nonstick pan over medium heat just until it starts to shimmer. Think about covering the entire bottom of the skillet in oil, erring on the side of using more oil than less. The oil helps to “fry” the French fries a second time and get them extra crispy.

Should you boil French fries before frying?

Before all that, though, the secret is to briefly poach them in boiling water (or “blanch” them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.

How long does it take to make fries at McDonald’s?

We cook each batch of our famous French fries for approximately 3 minutes in a fryer, heated to about 168°C.

How long does it take fries to cook at mcdonalds?

They are blanched in precisely maintained 170° water for about 15 minutes to allow for a soft interior. The fries are completely dried. They are then quickly fried for the 1st time at 400° F.

How long do fast food fries take to cook?

The Kitchn reveals the secret that Burger King, Five Guys, and Wendy’s uses to make their fries crispy on the outside but pillowy and soft on the inside. They start by frying the cut potatoes at around 375 degrees Fahrenheit for about a minute.

How long are McDonald fries fried?

When it’s time to put a fry basket down, the fries are actually designed to cook within three minutes, all thanks to the preparation beforehand in the factory. According to a McDonald’s Factory employee’s AMA on Reddit, the fries are actually “cooked at the factory. McDonald’s basically reheats them.”

HOW TO FRY FROZEN FRENCH FRIES TO CRISPY GOODNESS!!! 🍟

The Golden Frying Recipe – Good Fries

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Table of Contents:

1 COOKING IN A FRYER

2 AFTER FRYING

3 COOKING IN AN OVEN

4 FRYING IN A PAN

5 BEFORE FRYING (HOME-MADE FRIES)

6 ADDITIONAL RECOMMENDATIONS FOR PROFESSIONALS

The Golden Frying Recipe – Good Fries

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Table of Contents:

Ingredients

Directions

My Private Notes

THE GOLDEN FRYING RECIPE

THE GOLDEN FRYING RECIPE

1. COOKING IN A FRYER

Keep the temperature at maximum 175°C.

When applying ‘two-step frying’, do the first step (pre frying) at 160°C.

Do not overfill the frying basket. Only fill your basket halfway.

Do not fill the basket above the oil level.

Always cook until a light golden yellow colour.

Do not overcook. Remove all the pieces that are too dark.

When deep-frying smaller quantities (less than a half-full frying basket) reduce the cooking time. Always follow the cooking instructions.

Fill & shake basket besides fryer, so no crumb & ice can drop directly into the hot oil.

2. AFTER FRYING

After frying, let the oil drip off and shake the fries for 30 seconds.

Put the fries on an absorbent paper. Season French Fries after frying, never before or during cooking.

Stop heating the oil when not used

Filter the oil and clean the fryer after using it.

Change the oil after 10 uses approximately.

3. COOKING IN AN OVEN

Preheat the cooking device (e.g. oven, air fryer) and prepare the product by following the on-pack cooking instructions.

Always cook until a golden yellow colour (see above).

Do not overcook. Remove any fries that are too dark.

When cooking smaller quantities reduce the cooking time.

4. FRYING IN A PAN

Prepare the product by following the on-pack cooking instructions.

Always cook until a light golden yellow colour.

Do not overcook. Eliminate any pieces that are too dark.

When frying smaller quantities reduce the cooking time.

5. BEFORE FRYING (HOME-MADE FRIES)

Choose potato varieties recommended for the preparation of French Fries.

Do not store potatoes in a fridge below 6°C. Where possible store in dark place between 6 and 10°C.

Wash potatoes before peeling, if they aren’t washed yet.

Cut the potatoes into thick strips and remove slivers (thin pieces).

Soak strips for a few minutes in warm water and then shake them to eliminate sugars. Rinse the fries with clean water.

Then dry the strips in a tea towel.

When applying ‘two-step frying’, do the first step (pre frying) at 150-160°C.

6. ADDITIONAL RECOMMENDATIONS FOR PROFESSIONALS

Cold-Fried French Fries

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It’s not entirely clear when this method for making french fries was invented, but some credit chef Joël Robuchon. Regardless, it couldn’t be easier: Cut potatoes into sticks, then rinse and dry them well. Add them to a pot along with enough oil to cover by 1 inch. Then, crank the heat to high and fry until they’re golden brown and crisp. Temperatures are noted below, but there’s no need to use a thermometer here. Use your senses instead: Listen for the oil to sizzle and watch the potatoes turn golden and float to the top when they’re done. Serve them with ketchup, aioli, cheese sauce, steak, grilled portobellos, a salad, under a blanket of gravy and cheese curds or any way you like them. This recipe makes enough for 1 to 2 servings, but can be easily doubled or tripled, though you may need to add 5 to 10 minutes to the frying time.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Using a sharp knife, cut the potatoes into 1/4- or 1/3-inch-thick sticks, 2- to 4-inches long. Transfer to a colander and rinse well under cold running water. Drain, and then dry the potatoes very well with a clean tea towel.

Line a plate or small, rimmed baking sheet tray with paper towels or a clean paper bag.

In a 5-quart pot or Dutch oven over high heat, combine the potatoes and oil. The oil should cover the potatoes by 1 inch; if it doesn’t, add more oil.

Cook the potatoes, undisturbed, until the oil starts to sizzle, 8 to 10 minutes. During this time, the oil will reach around 225 degrees. Using a spider or tongs, stir the potatoes gently, to ensure they aren’t sticking together. Continue cooking until the potatoes turn golden brown and appear crisp, an additional 10 to 15 minutes. The oil should reach 325 degrees; if the potatoes appear to be cooking too quickly or become dark brown, lower the heat slightly. The total cooking time will depend on the width of your potatoes.

Using a spider or slotted spoon, transfer the fries to a lined plate to drain. Avoid stacking the hot fries, as this will cause them to steam and become soggy. While hot, sprinkle the fries with salt, and serve.

Crispy Fried Potatoes {Country Potatoes}

I’ve never met a potato I didn’t like, but Crispy Fried Potatoes, also known as Country Potatoes, just might be my favorite way to eat them.

This simple technique results in the most delicious potatoes that are soft and creamy on the inside, and golden and crispy on the outside. Eat them any way you choose – on their own, with eggs for breakfast, alongside Roast Chicken or any other main dish, or as a delicious topping for soup.

Country Potatoes That Are Buttery On The Inside and Crispy On The Outside

The secret to perfect fried country potatoes that are crispy on the outside, and soft and creamy on the inside is to boil them in salt water briefly before frying them in butter and oil.

If you start with raw potatoes and try to fry them, you’ll end up with potatoes that are burned on the outside and crunchy on the inside. That’s because it takes much longer for the inside of potatoes to cook than the outside.

The key is to boil them first in salt water. This gives the inside of the potatoes time to get all nice and tender and seasons them from the inside out.

Potatoes are like sponges – they soak up a lot of water. If you season the water with plenty of salt, the potatoes will absorb the salt water. This means your potatoes will be seasoned all the way through – not just on the outside.

Another reason to cook potatoes in heavily salted water is that the salt will allow the water to boil at a hotter temperature. This will cook the starch in the potatoes more thoroughly and give the inside of the potatoes a creamier texture.

How much salt should you add to the water?

Seasoning the potatoes by boiling them in salt water is a great technique for infusing the entire potato with flavor rather than just salting the surface. But, it only works if you add enough salt to the water. The goal is to add enough salt to the water to make the water taste like salty.

For 12 cups of water, 3 – 4 tablespoons of salt is generally about right. However, feel free to play around with the amount of salt that tastes right to you. Start with 1 or 2 tablespoons, taste the water, and add more from there.

I know this seems like a LOT of salt. But, most of the salt will stay in the water, not end up in your potatoes. When your water is well salted, there is no need to add any more salt during frying. The potatoes will absorb the salt water and be very well seasoned before you even add them to the skillet to fry.

What kind of potatoes are best for crispy fried potatoes?

You can use any variety of potatoes you like in this recipe, but my favorite potatoes to use are Yukon Gold. I just love the creamy, buttery texture of these potatoes and think they lend themselves particularly well to this technique for crispy fried potatoes.

My second choice is Russet Potatoes (also called Idaho potatoes). Both Russet and Yukon Gold potatoes have a high starch content, making them ideal for frying or roasting at high temperatures.

How to make Country Potatoes:

#1. Fill a sauce pan with about 12 cups of water and add 3 to 4 tablespoons of salt. Remember, the goal is to add enough salt to make the water taste salty. Add 3 tablespoons, taste the water and add more if necessary.

#2. Peel the potatoes and cut them into 1-inch cubes. As you cut them into cubes, drop them into the pan of salt water. Starting the potatoes in cold (or room temperature) water is important.

If you drop the potatoes into boiling water, the outside of the potatoes will cook much faster than the inside. To ensure evenly cooked potatoes, start them in cool water. As the water temperature rises to a boiling, the potatoes will cook gently and evenly, from the inside out.

#3. Boil the potatoes just until barely fork tender. Let the potatoes cook in boiling water just until you can pierce them with a fork but still feel resistance. The goal is to cook the potatoes until they are about 75 – 80% done.

They will finish cooking as they fry. If you boil them until they are completely cooked through, they’ll fall apart when frying.

#4. Drain the potatoes. Dump the potatoes into a colander that’s been set inside the sink and allow them to drain. At this point, the potatoes can be stored for up to 2 days in the refrigerator before frying.

If you are NOT going to fry the potatoes immediately, it’s important to rinse them in cold water. This will stop the potatoes from cooking, cooling them down quickly for storage until you are ready to fry them.

#5. Fry the potatoes in butter AND oil. In order to get a deliciously crispy outside on your potatoes, it’s important to fry them at high heat. While butter will impart the most flavor to fried potatoes, it also has a tendency to burn easily.

Using both butter and oil to fry the potatoes gives you the best of both worlds. The butter will impart a delicious buttery flavor to the potatoes and the oil will keep the butter from burning.

How to serve Crispy Fried Potatoes Split Pea Soup with Crispy Fried Potatoes and Truffle Oil Topping this thick, flavor-packed split pea soup with crispy fried potatoes and truffle oil takes it from delicious to 100% irresistible. Get the Recipe 2 Fool Proof Methods for Perfect Roast Chicken Crispy fried potatoes and Roast Chicken are the perfect match. This recipe includes two different options for how to make the most tender, juicy, richly flavorful Roast Chicken. Both methods require minimal prep time (5-10 minutes) and only 3 ingredients, including the chicken. Get the Recipe Slow Cooker Pot Roast This super simple Slow Cooker Pot Roast Recipe requires just 5 ingredients and 5 minutes of prep work to make the most delicious flavorful, tender pot roast. Get the Recipe Asian Short Ribs {Slow Cooker OR Oven Braised} These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in the slow cooker or in the oven. They are deliciously flavorful, coated in a rich, slightly sweet and spicy sauce, and versatile enough to eat on their own or add to a wide range of dishes. Get the Recipe Extra Creamy French Omelettes with Boursin Cheese The classic French Omelette is silky smooth with a just-set exterior and soft scrambled egg interior. They are positively delightful. But, I like them even more when filled with Boursin cheese. The cheese melts into the eggs creating a super creamy center that’s rich, elegant, and absolutely delicious. Get the Recipe

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

So you have finished reading the how can you tell when french fries are done topic article, if you find this article useful, please share it. Thank you very much. See more: how to tell if fries are done in oven, how do you know when fries are done on stove, how do you know when fries are done in air fryer, how many minutes to cook fries, can you bake thawed french fries, cooking french fries in a turkey fryer, how to make frozen french fries, can you fry frozen hashbrowns

Top 33 How Can You Tell When French Fries Are Done 455 People Liked This Answer

How long does it take for fries to be done?

Do french fries float when they’re done?

How Do You Know When potatoes are done frying?

How long do you deep fry French fries at 350?

How long do you fry fries at 375?

Why do you cook french fries twice?

Do you have to fry French fries twice?

How hot should oil be to deep fry French fries?

Why are my French fries soggy?

How do you keep French fries crispy?

Should you boil French fries before frying?

How long does it take to make fries at McDonald’s?

How long does it take fries to cook at mcdonalds?

How long do fast food fries take to cook?

How long are McDonald fries fried?

The Golden Frying Recipe – Good Fries

Perfect French Fries Recipe | Ree Drummond | Food Network

Cold-Fried French Fries – The Washington Post

Crispy Fried Potatoes {Country Potatoes} – A Little And A Lot

How do you know when fries are done frying?

How to Tell Fried Potatoes Are Done Cooking | LEAFtv

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How do you know the fries are done?

The One Secret You Need to Know for Making the Best French Fries

How do you know when fries are done?

French Fries | Martha Stewart

THE GOLDEN FRYING RECIPE

Cold-Fried French Fries

Crispy Fried Potatoes {Country Potatoes}

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