The Best Fried French Fries

The best French fries is with fresh white inside and golden and crispy outside. However, you know how this wonderful moment happened? Will food scientists find ways to make french fries more delicious?

The oil used to fry French fries should be about 170 degrees. High-temperature fried known as "violent cooking" is definitely justified. In contact with the oil at the moment, the fries (or any other food) surface moisture will immediately evaporate out of water vapor so that oil spill. At the moment the moisture outside the French fries, forming a crunchy shell. The temperature of the shell rises in a straight line, while the inside of the fries has not had time to evaporate to the surface of the water, was locked. French crisp outside the soft taste, because the potatoes inside the high temperature and moisture of the potatoes played a role in the steam system.

Of course, the French fries does not need to paste starch before frying, because the potato itself contains a lot of starch. Brown potatoes are widely touted as the best french fries, with a high starch content and a tight texture that prevents too much oil from being dipped into the fries. In the pursuit of the perfect French fries in the process, from the choice of the potato and every subsequent link, are crisp texture of the French fries play a crucial role.

Many cooks and food scientists agree that the best French fries are fried twice: the first to use a relatively low oil temperature, and then high temperature to form the surface of crispy. (The second frying is not often the standard procedure for french fries. The fries in McDonald 's are cooked in boiling water before they are frozen and stored in the frying pan until they are bought. 
GELGOOG offers Stainless Steel French Fries Fryer Machine with different capacities.