French fries are perfect options as a light snack. But how to cook them? It’s very straightforward: after peeling a specified amount of potatoes, let’s say 6 medium-sized potatoes, the potatoes need to be cut into pieces which are shaped as sticks.
I love my french fries crispy on the outside and soft on the inside.
So, the golden rule to follow to have the french fries done up crispy, is to cut the potato pieces as thin as the vegetable would allow it. After that, you place the cut-up-potatoes with a measured amount of cooking oil – I would say, three tablespoons of oil, but not before the oil’s heated up in the cooking pot over a medium heat range.
Following that, you fry the potatoes, turning them a fair few times, until the potatoes are soft enough. Then you leave the potatoes to cool for a couple of minutes, at first. After that, the cooking oil should be reheated at a medium heat once more. Then fry the potatoes in the oil to your liking and when done, serve the french fries sprinkled with a very light amount of salt. I try to avoid having a golden brown shade of french fries, whenever I can because it’s not a very traditional option and at a fry-up, golden brown french fries would perhaps require twice as much oil than regular good old french fries.
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In your kitchen cupboard, you should most definitely stock
more than one kind of oil because each one of them come with their separate
tastes and properties.
The oil for searing, browning and deep-frying
Almond oil contains healthy monounsaturated fat, like olive
oil and macadamia nut oil. It is good for cooking if you do not mind the sparse
nutty flavor. Sunflower oil, on the other hand, is a mild-tasting oil that is excellent for all
those dishes you have to cook at high temperatures, which is why it is often
used when frying food; it is also an ideal alternative for butter for sugary
treats, such as cakes for folks who are dairy intolerant.
The oil for baking and stir-frying
Macadamia nut oil provides a dish with a certain kind of
buttery flavor that is rich in antioxidants, as well as monounsaturated fats.
The oil for light sautéing, sauces and low-heat baking
Sesame oil is an oil that is quite popular in India but in
China (and particularly for Southeast Asian cuisine) the oil is mostly used as
a flavor enhancer. Sesame oil is very different from most other cooking oils
because it is quite delicate in nature.
The oil for cold salad dressings, dips and marinades
The extra virgin olive oil is my favourite kind of oil, and
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it also the healthiest oil in the world. Intense on flavor and diverse at it
too because it all boils down to which olives from which European olive farm
makes up that oil, it goes well with most dishes. Meanwhile, walnut oil has numerous
types: cold-pressed, roasted and is at its best when cold – throw it on top of
salads, or dishes that are overcooked, fish and vegetables, right before you
serve it up for your feast.