Why Soak the Potatoes in a Cold Brine? Soaking potatoes in cold water helps get rid of the starch, which makes them crispier. The sugar in the brine prevents them from soaking up too much oil when fried, which also makes them crisp.
The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.
The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.
Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier.
Yes, cutting potatoes before soaking them in salt water exposes more surface area. It ensures that more starch and moisture are removed as much as possible. What happens if you do not soak potatoes before frying? The potatoes will stick together while frying if you do not soak them beforehand.
Step 1: Peel, Cut and Blanch
Once arrived at the plant, the potatoes are peeled and forced through a cutter at 65 MPH to make uniform fries. They're then briefly immersed in hot water to remove excess natural sugars for color reasons.
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.
Soak the Potatoes
Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Soaking potatoes in cold water helps get rid of the starch, which makes them crispier. The sugar in the brine prevents them from soaking up too much oil when fried, which also makes them crisp. What is this? Soak them for at least 2 hours, or as long as overnight.
Once the potatoes have soaked, rinse and drain them. Then — also very important — use a towel to pat them down until they are nice and dry before moving onto the next step. 3. Coat with cornstarch: Another next key to crispy potatoes?
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
At the beginning of the potato season, when we're using newer potatoes, the naturally-occurring sugar content is very low and we do need to add a small amount of sugar dextrose to our fries to ensure they maintain that golden colour.
When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.
Their website states that “The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.”
Soaking the sliced potatoes is the fundamental first step of making proper french fries. The soaking process removes the troublesome starch on the outside of the potato, which will help the fries achieve the perfect crispness.
The Maillard reaction happens when foods like potatoes have just the right amount of glucose and amino acids and are heated to above 302 degrees Fahrenheit. A big part of the flavor in fries also comes from the oil we use to fry them. A little salt also adds to the taste.
Eric Rimm made the declaration in an article for the New York Times. Rimm, who works at Harvard's Nutrition Department, says fries are "starch bombs." A recent study found that people who ate fries two or three times a week had higher risks of diabetes, obesity and cardiovascular disease.
If you put the second basket of fries into oil that isn't at the recommended temperature, too much oil can get absorbed into the product itself. Hence, soggy fries and unhappy customers.
Double frying helps with that evaporation process. By letting the chicken rest and cool between the dips in the oil, additional water evaporates from the skin. When you put it back in to finish frying, the rest of the water evaporates, which allows the skin to brown and crisp quickly before the meat overcooks.