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COOKING TECHNIQUES & TIPS
Method for the perfect fries
1.
Select any of the following oils: peanut
oil, safflower, sunflower oil,
vegetable oil.
2.
Use a starchy unwashed potato such
as a Russet potato.
3.
Wash and peel potatoes.
4.
Cut into ¼ inch thick fries and place
into a large bowl. Cover with cold water
and juice of a lemon to prevent potatoes
from browning.
5.
When ready to use, drain and dry
thoroughly with paper towel.
6.
Fill deepfryer with 4 quarts of oil.
7.
Set deepfryer to FRIES - TWICE FRIED/
FRESH setting.
8.
Select 1ST FRY and press the
START/CANCEL button to PREHEAT
the oil.
9.
Cook 1lb batches of fries at a time.
10.
Place fries into basket and lower
into hot oil. Press TIMER button.
Cook until the alarm sound signals
end of cooking cycle.
11.
Remove fries from oil and drain on a
tray lined with paper towel; refrigerate
until cooled.
12.
Continue this method until all the
potatoes have been through the
1ST FRY.
13.
Alternatively, to continue cooking
fries directly onto 2ND FRY, leave
blanched fries in basket and drain on
basket hook.
14.
Select FRIES - TWICE FRIED/ FRESH
setting and choose 2ND FRY. Press
START/CANCEL button to PREHEAT
the oil and continue as below.
18
15.
Place fries into basket and lower
into hot oil. Press TIMER button.
Cook until the alarm sound signals
end of cooking cycle.
16.
Remove fries from basket and drain
onto a tray lined with paper towel.
17.
Season with sea salt and
serve immediately.
NOTE
Twice fried fries temperatures are
based on 1lb load of fresh hand cut
potato fries.
Types of potatoes that make the most
succulent fries include the following:
Kennebec, Russet, Sweet and Purple.
When should I change the oil? What
should I look for?
It is recommended to change the oil every
week if deep fryer is used every day.
If using once or twice a week, the oil can
be changed every three weeks.
There are distinct indicators that will show
you when your oil is no longer deep frying
effectively. These include:
•
The surface of the oil will begin to foam
once heated.
•
Smoke will appear on the surface of the
oil before the recommended deep frying
temperatures are reached.
•
Oils can develop an 'off' smell. This
indicates that the oil has become rancid.
•
The oil's odor is that of the foods you
have cooked eg. seafood.
•
The oil will change in viscosity, that is,
it will pour slowly and become thick
with a syrupy appearance.
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