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sábado, 23 de noviembre de 2013

French fries like the ones of McDonalds

If you like the french fries of the fast food restaurants or you buy bags of frozen potatoes you will be accustomed to a crisp and tasty potatoes that often you are not able to reproduce in your home from what should be the basic components - and unique - of this recipe : oil , potato and salt. Usually you obtain a potato that softens and have an unappetizing appearance.

I am going to explain how to make french fries in your house just like the industrial type . I do not I agree to the whole process, but is worth like an explanation of the manipulations that must suffer the food to get the flavor and the texture that people have idealized . If this is the process you need to follow for a  food composed of three ingredients, you must think what should be the treatment of more complex foods : it must be something similar to the special effects of a Hollywood blockbuster .

First you have to cut all the french fries with the same shape and length. I know this is difficult, so it is best done with long and cylindrical potatoes and cut using a mandolin. This size will be similar and all will be fried at the same time.

Secondly we must reduce the starch content of potato, the  responsible they are soft and graceless when we do at home . To do this fill a bowl with cold water and introduce cut potatoes just for at least 5 to 7 minutes. After this time we took the bowl  and we see that the water has been muddied precisely because of the starch. Discard the liquid.

Now we filled another bowl of boiling water . For the potatoes we want the desired golden brown outside so we will dissolve three tablespoons of sugar and one tablespoon corn syrup. If you do not have corn syrup, use a teaspoon of honey . Yes, indeed , you have heard right : sugar to be golden brown . The explanation is the Maillard reaction in the presence of this carbohydrate . The Maillard reaction is essential in cuisine but very complex to explain, so we'll leave for another time. Just believe me that's what you need to get the golden brown.

Then you introduce the potatoes in hot water where we dissolved sweeteners and let stand for 10 minutes.

After that time we take potatoes carefully - the water must be still very hot - and drain so that there is no water. When cooled put in freezer for half an hour.

Then you take the potatoes from freezer directly to be fried. You will use for frying sunflower oil . or canola, less healthy - up to 180 degrees C / 356 degrees F . Best to use a fryer , but if  you do not have employ skillet over medium heat .

When the oil is hot you introduce potatoes and frying must be bubbly. Then you keep just 3 minutes. After that period of time you remove the basket and let the oil drain and let cool for about 10 minutes. After that lapse of time return to the fryer and keep for the final fry for about 8 minutes.

Then you withdraw , then put salt and potatoes will be perfect ... if it's the look and the taste what matters. Needless to say it is not easy process. Industrially no problem, but at the household level is complex and lengthy . It employs some tricks like corn syrup and use of sunflower oil are not heart-healthy  - much worst with canola oil - , but eat potatoes like this very occasionally should not cause problems .

Your family will think that  you've gone down to McDonalds or Burger to buy them , such is their similarity .

But because of what has been said , do not be carried away by success and wear this recipe sparingly.

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