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  • Bert_VD commented on MaddieJ3's instructable French Fries7 weeks ago
    French Fries

    let's be honest. French fries are Belgian.that being said as a Belgian i've got a few tiny remarks.-good job on explaining, hopefully we can end the existance of limpy greasy fries.-a pan with oil is possible but PLEASE just use a deep fryer for safety reasons.-10mm thickness is quite standard.-no need to leave the fries in water that long. just rinse and dry them. (the type of potatoes you choose has much more impact on how starchy they will be)-when they are ready in the first bake they will float and "sing" at the surface.-400°F is too hot and the oil will become very unhealthy. (restaurants are not even allowed to do that here) 300°F for the first bake is not bad. the temperatures everyone in Belgium uses are 140-160°C for the first bake and 170-175°C for the second (180°C...

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    let's be honest. French fries are Belgian.that being said as a Belgian i've got a few tiny remarks.-good job on explaining, hopefully we can end the existance of limpy greasy fries.-a pan with oil is possible but PLEASE just use a deep fryer for safety reasons.-10mm thickness is quite standard.-no need to leave the fries in water that long. just rinse and dry them. (the type of potatoes you choose has much more impact on how starchy they will be)-when they are ready in the first bake they will float and "sing" at the surface.-400°F is too hot and the oil will become very unhealthy. (restaurants are not even allowed to do that here) 300°F for the first bake is not bad. the temperatures everyone in Belgium uses are 140-160°C for the first bake and 170-175°C for the second (180°C is really the absolute maximum). Also make sure you use oil that is suitable for these temperatures. sunflower, corn and peanut can be used. The classic way is to use beef tallow.-reheated fries will make this whole country cringe. but you do whatever you want ;-)

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