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Classic 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. Preheat oven to 200 degrees. | 2. In a large dutch oven heat oil to 320 degrees. | 3. Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length. | 4. Place in a large bowl of cold water as you're slicing. | 5. Drain potatoes thoroughly, removing any excess water. | 6. When oil reaches 320 degrees, submerge the potatoes in the oil. | 7. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. | 8. Remove from oil, drain, and cool to room temperature. | 9. Increase the temperature of the oil to 375 degrees. | 10. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. | 11. Remove and drain on roasting rack. | 12. Season with kosher salt. | 13. Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    russet potato 4 -5 - - - -
    peanut oil - - - -
    salt - - - -

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



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