Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (112.14 KB, 2 trang )
potato depends on the surface area. Chips,
which are almost all surface, average about
35% oil, while thick fries are more like 10–
15%.
French Fries “French fries” may first have
been made in significant quantities by
Parisian street vendors early in the 19th
century. They are potato sticks cut with a
square cross section, 5–10 mm on a side,
deep-fried in oil, with a crisp gold exterior
and a moist interior that’s fluffy if the
potatoes are high-starch russets, creamy
otherwise. Simple quick frying doesn’t work
verywell;itgivesathin,delicatecrustthat’s
quicklysoftenedbytheinterior’smoisture.A
crispcrustrequiresaninitialperiodofgentle
frying, so that starch in the surface cells has
time to dissolve from the granules and
reinforce and glue together the outer cell
walls into a thicker, more robust layer. Good
friescanbemadebystartingthepotatostrips
in relatively cool oil, 250–325ºF/120–163ºC,
cookingfor8–10minutes,thenraisingtheoil
temperature to 350–375ºF/175–190ºC and
cooking for 3–4 minutes to brown and crisp
the outside. The most efficient production
methodistopre-fryallthepotatostripsatthe
lower temperature ahead of time, set them
aside at room temperature, and then do the