Potato fries at home in the pan. How to fry fries in a pan. Delicious side dish in a slow cooker

Part 1

Take a wok, a pot with high walls or a deep fryer.  Some argue that the wok is simpler, mostly because there’s less clutter — corner walls catch more oil splashes, and this gives hot oil more room to expand if something goes wrong. But anything with walls that are about 4 inches (10 cm) tall or more will work very well.

After cutting, potatoes are fed to the equipment for removing defects, in order to identify and remove any additional defects, and then blanchiram. Potatoes remain in blanshire for a few minutes. This destroys the enzymatic activity and removes excess sugars. Starch in potatoes slowly turns into sugar during storage, so the blancher helps to maintain a constant level of sugar at all times, so that the potatoes have a constant texture and color.

Each fried steam is fried from ½ minutes to 5 minutes depending on the type of potato. Then the strips are shaken on a vibrating conveyor to remove excess vegetable oil. After that, the potatoes are ready for packaging. The packaging machine weighs fixed batches and packs them in plastic bags. Then the machine folds, seals and cuts the bag from the roll.

• For the purposes of this article, we assume that you are not working with a fryer. If you work, you better read the instruction booklet for a particular model. Something will be written in it, probably, like, "Turn it on. Fill it up to the line. Put the food in." It will be very easy!

1. Prepare a deep fat thermometer, tongs, a basket, a wooden spoon and / or a deep fat spoon if you have them. But if you do not have them, do not worry. That is why these things are useful, but not necessary:

   The only moments when they touch human hands is the process of finishing and control. Fryer is best for cooking. Homemade french fries must be pre-fried once before they are completely finished. For the first fry you need a temperature of 170 degrees and finish frying at 180 degrees. Of course, you can also fry the potatoes in a suitable saucepan. For this you need a thermometer to check accordingly. But it is much harder to maintain the temperature!

   Preparing a recipe Making French fries yourself

   French fries seasoned with salt only. Avoid spice blends for French fries. Our recipe for cooking french fries will show you step by step how to achieve an excellent result. Wash the potatoes and peel. Hand wash sliced ​​chips under running water in a bowl to separate the starch from the potatoes.

   • In many places they say that you need, you need, you need a thermometer. Your oil should be around 350 ° F (150 ° C) (depending on the recipe), and the only way to know the temperature is with a thermometer. However, if you do not have one, you can use a wooden spoon. If you put the tip, and the oil will boil around it, everything should be fine.
     • But if you plan to make it a habit, it is better to get a thermometer.
   • Tongs, a frying basket and a deep-fat fryer spoon, mainly for your safety. The last thing you want is to get hot oil on your skin, and that gives you an extra argument. But they are not necessary for the process, no.

2. Choose an oil.  You need the so-called "neutral" oil with a high level of smoking. Your best choice is peanut, soybean, butter grape seed, sunflower, pecan. Which is more suitable? It depends only on personal preference.

   French fries in a pan

   Potatoes should not be soaked in water, because later you will be raw when frying. From potato starch you need to free only the surface of the potato. Drain the french fries in a sieve and put on kitchen paper and wipe. Preheat the fryer to 170 degrees and fry the potatoes until they turn slightly yellow. Remove the french fries from the butter, shake out the butter and let the potatoes fry in a skillet for about 10 minutes.

   At the same time, raise the temperature by 180 degrees and fry the potatoes. You can not name the exact time of preparation. It depends on the weight of the potato. If you have a frying basket, full pre-frying takes about 10 minutes, and ready frying takes about 4 minutes. If you have only a few chips in the basket, the cooking time is reduced.

Part 2

Fill with oil the vessel you have chosen.  How much do you need? Well, it depends on what you fry and how big your pot is. A good rule of thumb is to keep the butter half in half. But if you have enough space and enough oil, strive to plunge completely.

Homemade French Fries Ready

When frying, always pay attention to the color of the potatoes. Then shake the potatoes out of the oil and salt in a bowl.

Questions about cooking french fries

  My fries will not be crispy. There are two reasons why your fries will not be crispy. Starch has not been completely removed from the potato. This is often the main reason why fries are not crunchy. Hand wash the chopped potatoes under cold water and then blot in cold water for 15 minutes. Repeat this step 3 times. Then carefully apply the chips on the kitchen paper.

• If your pan is shallow, you need to fill it in about half; and a few inches of free space are necessary for the inevitable appearance of splashes.

1. Heat the oil to the desired temperature.  It should be in the range of 300-375 ° F (150-190 ° C). If your recipe is unspecified, your best bet is from 325 º to 350 º F (160-175 º C). This should correspond to medium and medium high fire. If the temperature is lower, your food will not be crisp; a little higher - and it will start to burn even when it is not ready and half.

   How to cook in convection oven at home?

   You have too many fries in the frying basket. We received these little golden hairpins in childhood only after swimming or on vacation. We are talking about fries. Undoubtedly, we can say that French fries are among the most popular "snacks" of the Germans.

   Three ways to cook french fries

   All the more surprising that not many people make potatoes themselves. Today we will take you to your hand and show you how easy it is to make your potatoes. “On Top” still has a recipe for homemade mayonnaise, and if you prefer to eat it, you will also find the right recipe on the blog. Homemade fries are not only tastier, but you know what's inside!

   • If you do not have a thermometer, and if you don’t trust the wooden spoon method, there are a few other things you can try. A pinch of flour will sizzle nicely and not burn if the temperature is good; popcorn will burst beautifully, too. And if you do a sample with your first piece of food, it should dive a little and then float back up. If the temperature is too low, it will sink and stay there. If too high, it will never float to the surface.
     • But again, the best thermometer. These are not scientific methods.

2. Make sure your food is dry before you put it.  Adding water to a hot oil pan is a bad idea. This can lead to the fact that the oil will pop up, and in the worst case - to boil out of the pan. Need a better reason? Frying is the removal of water from food. You sort of follow the process and see if there is excess moisture in the food. Pat it before putting in the butter.

   French fries in the microwave

   Counter question: why don't you do it? Of course, they are easy to buy at the supermarket. However, it’s amazing that you basically get pre-fried foods where you can’t know exactly what kind of oil or fat was used for frying. You can determine the breadth of your potatoes, determine whether they should be organic potatoes, freely choose a variety and be free from unwanted by-products. In addition, unfortunately, they land in a bag, which is often washed.

   Here, flavor enhancers or artificial additives often make potatoes tasty fresh for a long time. In any case, we are still fresh about this: how do you know how long these potatoes are already shocking your existence in the freezers of this world?

   Place the products in the oil carefully, a little at a time.  Tongs or a basket can help keep it from splashing, but if you don’t have them, just lay it down slowly and easily. Place long or large objects at the bottom of the pot in the oil, and place everything else away from you, ensuring that any splash or spray goes in a different direction.

   How to cook french fries in a pan

   But the most important thing: making chips yourself is fun! Who says fry should be long? How about "slicing" or long thin slices of potato, like chips? In addition, much can be done with the spices from the "bad" Frit. How about some delicious smoked salted potatoes, spiced salt potatoes, or herbal quark potatoes? The potato world is open to you and is just waiting to be fried or baked.

   What do I need to cook potatoes?

   First of all, potatoes, of course. Here you will find a wide selection in the market and you can let go of steam. Please note, however, that potatoes that are especially tightly packed are suitable for the production of french fries because of their structure. In addition, the "sweet potato-potato" recently came into vogue. We deliberately did not take this fancy frit to show you how to cook potatoes. We find sweet french fries that are inexplicably sucked out when you get them in every chic hamburger on every corner.

   • Many beginners get a little intimidated, and eventually the food falls into the pan from a height of several feet. In a nutshell: a terrible idea. Just be a big splash. You need to put food as close to the oil as possible. If you have a long item, submerge it slowly, putting it when most of the parts of the food are already in the oil.
   • If you put all your food at once, the oil temperature will drop significantly. Instead, do it slowly, step by step.

3. Keep food moving and prevent accumulation.  You need oil to get on all sides of the food; if the pieces are piled up in the same place, they will not be evenly browned. Therefore, make sure that for each piece there is space to get better and even crunched.

   For this reason, we will most likely turn to you with this traditional recipe. As an accessory, you need a knife, a cutting pad and a bowl. A stove or fryer will also be useful for potato pins in a later course so that they can fry or bake. The market also offers a wide selection of different helpers. First, this is enough if you find at least one knife in the kitchen. This question is probably as great as the fries themselves. Of course, the deep fat fryer has some advantages, including crispy chips and more flavor.

   • it a good idea - move food to maintain temperature. Eating at room temperature lowers the temperature of the oil, so moving food prevents the appearance of small amounts of colder oil.

4. Wait, but don't go anywhere.  Some pieces will be ready in 30 seconds, while others will take a few minutes to cook. If you fry a bowling ball, it will take a little longer — but traditional things like chicken, donuts, and french fries won't take long. To determine readiness, you can:

   The disadvantage, however, is that it is fried in hot fat, which means a few more calories. In the oven, on the other hand, your fries should last much longer and should be turned several times, but they can do without fat. If you do not care about calories, we advise you to cook in a deep fryer. If you do not have a fryer or you have a diet, you can get a good result in the oven. By the way, only the chip ovens that you buy in the supermarket are fried very often to ensure a good fresh result.

   Chip production does not require great skills. Note, however, that the chips have the same width to prevent different cooking times. Here we divided the drug into two different categories: you will find a low-fat option in the oven or an option in a fryer. If you do not have both in the house, you can also heat the pot of fried fat on the stove and heat the potatoes with a slotted spoon in hot fat to fry them there.

   • Look. If a piece is golden brown, it’s probably ready, but you have to make sure that it’s cooked properly inside, especially for large pieces of food.
   • Attach a thermometer. Some judge readiness according to the internal temperature when different parts are ready.
   • Insert a toothpick. If the food has reached the desired softness, then it is probably ready. In some cases, further testing is needed.
   • Try the taste. If the taste is ready, then it should be ready. Do this only when the food is absolutely ready to eat it. Foods like eggs should be well cooked before trying.
     • For this, make sure the food is chilled! Burnt tongue will not feel the pleasant taste that should turn out.

5. Remove the food from the oil when you are done and place it on a tray covered with paper towels. Your dishes will be useful right now, or you can use your tongs, or just take out with a spoon. Just not with your fingers!

   First, peel the potatoes and cut into equal pieces. To prevent the redness of potatoes, they can be stored in a large bowl of water. Now remove the potatoes and smear by drying. Preheat the oven to 200 degrees and place the potatoes on a baking sheet lined with baking paper. Bake french fries in the middle rack for 40 minutes, turn 2-3 times between them. Then put the potatoes in a bowl and sprinkle with salt, spices or herbs. Mix everything together and serve.

   Set the fryer to 160 degrees and let it warm up. Now put the potato sticks in hot fat and fry for 3-5 minutes. Remove the potato sticks from the fryer and quickly strain on a paper towel. At the same time, set the fryer 180 degrees and fry the chips in golden yellow for 5-7 minutes. Then drain the chips again and place in a bowl. Sprinkle with salt, spices or herbs and serve.

   • Do not forget to turn off the stove! Burning oil is not fun. But while we are on this note, it is better to extinguish it with baking soda, a damp towel or a fire extinguisher. Do not run around the house with the pan, trying to escape.

Part 3

1. Drain before eating to remove excess oil.  This is what a tray with paper towels is for. You can place food on a wire rack, but absorbing paper towels would be more effective than if an excess of oil just dripped, or it seemed that it would drip.

   Recipe for homemade mayonnaise. The recipe is so simple that it hardly needs an explanation. Place all the ingredients in a high blender jar and let stand until they reach the same temperature. Now whisk the ingredients together with the wand, slowly pulling the wand up until all the ingredients have been mixed. Mayonnaise has a good consistency when it sticks to a spoon and is creamy. Finally, season with salt, pepper and lemon juice.

   Fry potatoes in oil in a skillet

   Because of the egg used, the strength is very limited! To give Salmonella any chance, use mayonnaise best on the same day, but no later than the second day. By the way, mayonnaise can be perfectly remake chili, garlic, herbs or spices. Have a good appetite and do not forget: stay curious about the food!

   • Make sure all sides are drained to prevent any inevitable dripping. Wipe all sides and turn your food over as needed, replacing paper towels if necessary.
   • If you are worried that your food will cool down, you can put it in the oven at a lower temperature (150-200 º F or 65-90 º C) to keep it warm. This is a good idea if you are waiting for the rest of your meal.

2. Season to taste, until cool.  It is completely up to your taste. Cumin, paprika, dill, curry, garlic, lemon? Of course, you can skip this stage! But if you want spices, know that you have to do it now. Tastes will be absorbed best while the food is still warm.

   But when you fry, bake and roast, acrylamide is the cause of cancer. Coffee, biscuits and crisp bread, french fries, chips and flips: controversial acrylamide is found in small quantities in fried, baked and fried - and, therefore, in almost all Europeans on a plate.

   Because acrylamide is suspected of causing cancer, the European Union wants to crush it. Supporters of consumers are satisfied with the new rules, but the restaurant is afraid of a bureaucratic monster. The most important answers to this topic. It is produced at high temperature in starchy goods such as potatoes or flour from natural substances asparagine and sugar. A chemical reaction may occur during baking, roasting, roasting and frying - but not during cooking. The Federal Institute for Risk Assessment clarifies: animal studies "have shown that acrylamide has a carcinogenic effect."

   Save the oil!  Do not pour it into the sink! Do not do this! It's terrible for your stock and the environment, and you can save it for the next time! Take a filter or slag remover and remove all solid elements (discard them). Pour the oil (if it is not burning hot) into the cup, and then pour it into the container and place in the refrigerator for storage. You can use the same oil several times, and your food will taste just as good.

   • Are you skeptical? Not worth it. You will know 100% when the oil has gone bad. It will turn dark brown and have a terrible smell. If so, transfer it into a container and discard.
   • Never pour hot oil into a plastic trash bag. It will be on the rampage. Always wait for the oil to cool before doing something with it.

Part 4

1. Make french fries. One of the most basic things you can do with this method is french fries. It's quite difficult to make a French recipe, but the volume itself gives you a lot of opportunities to improve your strategy. In addition, you can fry homemade chips or pancakes, too!

   • Tired of ordinary french fries? What about fried yam ?!

2. Try to fry a deep-fried turkey.  Deep-fried turkey can only be cooked 45 minutes. If you are looking for a simple way for Thanksgiving (or just this weekend), you have found it! The WikiHow article is complete with sweets, sweet gifs and all.

   Try to make fried cheese.  You can make it as stylish and sophisticated as you want. Either turn cheese sticks into homemade mozzarella cheese, or fantasize about fried French cheeses as a modern snack option. Grilled cheese? "Otliiichno".

   • You can dip it in a salsa-like sauce, but jam is something worth dying for!

3. Cook deep-fried sneakers.  Well, it's time to put your cholesterol level to the test. You heard about it at fairs, but until now it was just a myth. Now deep-fried sweets in the comfort of your own home! Quickly come up with an excuse to have a party this weekend! Everyone can bring their favorite candy and make it the theme of the night! Oh god, the technology is amazing.

• Check the temperature of the oil sometimes after adding or removing food and adjust the heat accordingly or, better yet, buy a deep-fat thermometer that will give you a constant indicator of how hot the oil is.
• Add seasoning immediately after removing from the oil.
• Always leave at least 7.5 cm of space at the top of your pan so that the oil does not overfill when food is added.
• The more oil is used, the more constant the temperature of the oil will be, and the longer it will take for the oil to cool or heat.
• Your food should be about the same size for even frying.
• To use a slag separator to clean the oil, stir the oil in one direction. Then place the slag separator in the other direction.

Warnings

• When filling the pot, plan the amount of food you add. If food displaces so much oil that it will overflow to the edges of its heat source, there will be fire on your hands.
• Oil and food will be very hot. Depending on the oil you use, if you use a regular pan, it may explode if the temperature rises too high. In other words, buy a thermometer if you are not using a fryer.
• Never add cold water or ice to hot oil. It will behave very aggressively.
• Do not use plastic or rubber tools in oil.
• Oil sprays can burn you, so put food carefully, use a long spoon and cover your hands, but remember that oil leaves stains.
• Metal objects can be very hot.
• Do not, under any circumstances, bloom or serve food on newspapers. The ink that is excreted is toxic. There is a reason why they were banned.
• Make sure that there are no flammable objects in the area where you are frying.
• Do not overfill the pan. Your food will not fry well.

What you need

• Oil (peanut, soybean, grape seed, sunflower, pecan, vegetable, rapeseed)
• Capacity for frying (it does not have to be a fryer, it can be a roaster or even a pan, with high walls pan or a kettle with a convex bottom)
• Fry or candy thermometer (optional but recommended)
• Paper towels or drain stand
• Seasonings to taste, such as salt and pepper
• Spoon with slots or spider spoon (optional)
• Frying basket (optional)
• Tongs (optional)
• Wooden spoon (optional)