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Crispy French Fries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8534
Energy (kCal)89.66
Carbohydrates (g)9.4824
Total fats (g)3.9914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut potato into french fry shapes. | 2. Heat oil to 325°F. | 3. Drop spuds into oil. | 4. Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking. | 5. Remove from oil, drain and cool. | 6. When spuds have cooled, re-heat oil to 375°F. | 7. Toss milk and cornstarch into a plastic bag. | 8. Put bread crumbs into another bag. | 9. Take semi-fried spuds and put them into the milk bag. | 10. Remove from milk bag then place into the bead crumb bag, shaking to coat. | 11. Refry for about 2 or 3 minutes. | 12. Place on wire rack to drain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 washed - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    cornstarch 1/2 tablespoon 15.24 3.6508 0.0104 0.002
    breadcrumb 1/2 cup - - - -
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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