RecipeDB

Cooking in progress....

TSR Version of Hardee's French Fries by Todd Wilbur

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. Heat the oil in a deep saucepan over low-medium heat for about 20 minutes. | 2. In a medium bowl, mix the sugar into the water until dissolved. | 3. Cut the potatoes in half lengthwise and then into 1/4 inch strips. | 4. Put the potatoes into the sugar solution and soak for 15 minutes. | 5. Remove the potatoes and dry them thoroughly on paper towels. | 6. The right temperature is crucial here. | 7. To test the oil fry a couple of potato slices for 6 minutes. | 8. Remove and cool, then taste. | 9. The fries should not get too dark too soon and should be soft in the middle. | 10. If the oil is too hot, turn it down and test again. | 11. The fries should not be undercooked, either. | 12. If they are, turn up the heat. | 13. When the oil temperature is just right, put all of the potato slices in for 1 minute. | 14. This is called the blanching stage. | 15. Take the fries out of the oil and let them cool. | 16. When the fries have cooled, place them into the oil again for 5 minutes, or golden brown. | 17. Remove from the oil and place on a paper towel-covered plate. | 18. Salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)

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



    Similar Recipes by Processes Similar Recipes by Category Composition