How to Prepare Perfect The BEST French fries ever

The BEST French fries ever. How To Make The Best French Fries Ever Recipe - frites Belges. A good french fry needs to be hot, too — at least that's when they're at their best. The center should be soft and never mealy like freezer section fries.

Wanna know the secret to perfect fries? Do not fry the entire batch at once- you'll need to do several, smaller batches for the best result. The best we've ever tasted, and a brief history of the potato. You can cook The BEST French fries ever using 5 ingredients and 9 steps. Here is how you cook that.

Ingredients of The BEST French fries ever

1. Prepare of French fries.
2. You need 6 of Medium potatoes.
3. It's 1 of cooking oil.
4. You need 1 of salt.
5. Prepare 1 of Ketchup and mayonnaise.

The Queen of French Fries was not born potato royalty. Suzy Palatin grew up in the French-Caribbean outpost of Guadeloupe Hearing rumors of her frying prowess, legendary pastry master Pierre Hermé headed to her house to try a few. Cut the potatoes into quarter inch strips to look like French fries. My question is for chefs and fries specialists.

The BEST French fries ever step by step

1. Peel the potatoes.
2. Cut the potatoes into quarter inch strips to look like French fries. You can cut them in the length and size you prefer..
3. 1/4" strips.
4. Put the potatoes in cold water and let them sit for 2 hours. Changing the water after 1 hour. This step is critical because it gets the starch out of the potato. It makes for great French fries..
5. After 2 Hours drain the French fries and dry them with a cloth..
6. Heat the cooking oil to 275°F..
7. Cook the fries in batches for 2-3 minutes or until they start to turn white. Don't over cook them. Take out of the pan and place on a paper towel lined cookie sheet and put into the freezer to cool off and stop the cooking. About 5 to 7 minutes..
8. After they have cooled down take the fries out of the freezer and heat oil to 375°F..
9. Once the oil is heated cook the fries until golden brown, about 4 to 5 minutes. Right after they are taken out of the oil salt to taste..

In it, they talk about french fries, and the "secret" they tell you is to split the full amount of fries into small batches and cook each batch in turn (so the temperature of the oil doesn't drop too much, which would make for gross fries), and then. Well, guess what, french fries aren't really French. "When the Americans went to Belgium to help us out in World War I, they saw military guys cooking potatoes in oil," says Bart Vandaele, Belgian-born chef-owner of Belga Cafe in Washington, D. C., "and because the official language of the Belgian. French fries are hand-cut and fried in beef fat, which is much tastier than it sounds. Owners of the restaurant are farmers, so they know very well what you're eating.