Vegetable oil to deep fry Salt to taste Chaat masala to sprinkle How to make French Fries: Peel the potatoes and cut into the thin strips in about 1/4 inch. Soak the potato strips in the normal water for about 1 hour. Remove out in the strainer, drain whole water and pat dry with ...
Learn how to make French fries that are super crispy with this twice-fried method. I don't think most people realize that any decent French fry needs to be fried twice. The first frying is done at a lower temperature, which softens the potato and prepares the starchy surface for the ...
Homemade french fries are crazy delicious. The best fries are double-fried, first at a lower temperature to cook them through, then again in hotter oil to crisp them up to golden perfection. This recipe is very flexible—you can make as many or as few fries as you like. Plan on one ...
Transfer sweet potato fries to large plate and serve right away with your favorite dipping sauce. Variations Play around with different spices for your fries. If you like them smokey, use smoked paprika. To make them spicy add some cayenne pepper. Or swap the seasoning for cajun seasoning. If...
Our tried and tested fried rice recipe is the best thing to make with all your leftover rice—and whatever else you want to put in it!
For a French fry that's soft on the inside and crunchy on the outside, you have to fry them twice. The first round in the fryer is done at a lower temperature of 260°F to 280°F. This will make sure the potato is cooked through, but not so much that it's falling apart. ...
How to Make Scrambled Eggs in 6 Easy Steps Chef Thomas Keller’s Scrambled Egg Recipe Chef Thomas Keller’s Principles for Seasoning Food Many chefs and home cooks alike use salt and black pepper as standard seasoning—as did Chef Keller, previously. However, pepper is not an enhancer of...
Try really hard not to under-salt the potatoes. They need seasoning, man. Now, butter a medium-sized baking dish. And plop the mashed potatoes right in. I’m hungry. For mashed potatoes. Now, to make it look reeeeeal puuuuurrrrty, smooth out the surface of the potatoes with a ...
I like this method because it’s like a really big French fry. It’s very similar to my potato skins recipe. The skin is crispy, the outside flesh is crispy, and yet the insides are still tender and soft. Plus, the cooking time is practically cut in half! This is a great option ...
Add 1/2 to 1 tsp salt. Adjust the constituency of the curry by adding 1 cup water, don’t make it too watery. Remove the cooker from the heat, keep covered. Making the Seasoning: In a frying pan, heat ghee, as soon as the ghee turns hot, add mustard seeds when it splutte...