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French Fries

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of water to a boil. | 2. Blanch (boil) the potato strips in the water for 2 minutes. | 3. Remove the potato strips from the water and set aside. | 4. Meanwhile, heat about 2 inches of oil in a wok or a very VERY large saucepan to 350 degrees Fahrenheit. | 5. CAUTION: Do not fill your pan even close to the top; your oil will expand during cooking and will catch fire if it pours out. | 6. Fry the potato strips, in small batches, for about 5 minutes or until golden brown. | 7. Drain on paper towels. | 8. Sprinkle with the seasoning salt as soon as they come out of the oil. | 9. Cooking Tip: You can keep your cooked batches of fries hot while you are still frying the others by putting them in a preheated 250 degree Fahrenheit oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 2 cut cubed - - - -
    canola oil - - - -
    seasoning salt - - - -

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



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