THE GOLDEN FRYING RECIPE
1. COOKING IN A FRYER
Keep the temperature at maximum 175°C.
When applying ‘two-step frying’, do the first step (pre frying) at 160°C.
Do not overfill the frying basket. Only fill your basket halfway.
Do not fill the basket above the oil level.
Always cook until a light golden yellow colour.
Do not overcook. Eliminate any fries that are too dark.
When deep-frying smaller quantities (less than a half-full frying basket) reduce the cooking time. Always check the cooking instructions.
Let the oil drip off and shake the fries for 30 seconds.
Fill & shake basket besides fryer, so no crumb & ice drop directly into the hot oil.
2. AFTER FRYING
Season French Fries after frying, never before or during cooking.
Filter the oil and clean the fryer after using it.
Change the oil after 10 uses approximately.
3. COOKING IN AN OVEN
- Preheat the cooking device (e.g. air fryer) following the instructions provided by the supplier or preheat the oven to 200°C (fan assisted) or 220°C (not fan assisted).
- Always cook until a golden yellow colour (see above).
- Do not overcook. Eliminate any fries that are too dark.
- When cooking smaller quantities reduce the cooking time.
4. BEFORE FRYING (HOME-MADE FRIES)
- Choose potato varieties recommended for the preparation of French Fries.
- Do not store potatoes in a fridge below 6°C. Where possible store in dark place between 6 and 10°C.
- Wash potatoes before peeling.
- Avoid cutting potato strips that are too thin and remove slivers (thin pieces).
- Soak strips for a few minutes in warm water and then shake them to eliminate sugars. Rinse the fries with clean water.
- Then dry the strips in a tea towel.