Fry potatoes are one of the most popular side dishes in the world, but achieving the perfect texture can be a challenge. Often, they end up absorbing too much oil, becoming heavy and less crash. However, there is a little known method that can make all the difference in the end result, leaving the crispy and less oily chips.
The secret
The site has revealed a simple and effective technique for reducing oil absorption and ensuring more crispy fries. The trick consists of soaking potatoes in a vinegar water solution before frying.
According to the publication, the method is quite simple:
- In a container with waterAdd one tablespoon of apple vinegar or wine for each liter of water.
- Dip the cut potatoes in the mixture and soak them for 15 to 20 minutes.
- Dry the potatoes well Before frying, using a clean cloth or absorbent paper.
Why does it work?
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The scientific explanation behind this method lies in the starch present on the surface of the potatoes. Immersion in the mixture of water and vinegar helps remove part of the outer starch, allowing potatoes to fry more evenly and absorb less fat. The result is a more crispy texture on the outside and soft inside.
Additional tips for perfect chips
In addition to the vinegar technique, there is other care to take into account to ensure a good result:
- Choose your own potatoes to frylike the firmer and yellow pulp varieties.
- Uniform cut: Ensure that all potatoes have similar sizes help to fry evenly.
- Fry in very hot oil (about 180ºC) to prevent potatoes from absorbing too much oil.
- Use a drip or absorbent paper To remove excess fat after frying.
A simple and affordable solution
This method, besides being effective, does not require sophisticated ingredients or equipment and can be applied to any kitchen. With a small adjustment in preparation, you can enjoy more crispy and tasty chips without compromising quality or health.
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