We prepare fries in most families, in some even quite often. We can buy already fry and frozen, or prepare them from potatoes from the very beginning. But if we want us to consume with them only as little fat as possible, we can take advantage of a simple trick to ensure it.
Some kitchen advice balanates on the border of hardly believable options, but if we use them, we will find out how well they work. One of these is adding a teaspoon quite ordinary and commonly available ingredients to the oil, where we are going to fry fries.
You can also improve the fries at home, for example according to youtub video from Brisk whiskey Kitchen:
Smooth flour is enough
What should be fries? Of course Golden, crunchy and certainly not soaked with oil. We can prepare such when pouring a teaspoon of plain flour into hot oil in front of the chopped potatoes. Although it may seem mysterious, the fries will then pass through the fat without absorbing it to the normal extent.
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What is it behind?
Although it is simply the fact that it works, many of us will not be satisfied with such a simple statement and will want to find out what is behind the magic. In order to explain this at least briefly, we have to contact for help for chemistry textbooks and actually physics. The core of the fries frying is to dehydrate their surface. The water contained in them is immediately rushed in the form of steam after inserted into hot oil. Mikroscopic cracks are formed on the fries surface, into which oil can soak up in the case of worse frying techniques. The result can then be nothing but a soft and oily “something” that the fries we wanted does not resemble even from a long distance.
An impermeable starch crust
That is why there is a certain salvation in the form of a teaspoon of flour (but we can also use corn starch). As soon as we add this ingredient to hot oil, it will produce chemical processes based on the decomposition of starch, a kind of, which then attaches to the surface of the potatoes and forms a solid and impermeable crust. So impermeable that even the above -mentioned oil will not get into the micro -operations in the fries. A minimum amount of starch is enough – and the problem is solved.
Steam out yes, oil inside no
The result will be clear: while steam can still escape from the fries, thus ensuring their necessary dehydration, but it will no longer be replaced by fat. Therefore, they retain their natural softness, taste, and, moreover, gain a greater degree of crispness, which in this case we desire so much. In addition, if we use the corn starch, the fries will be even better and more golden, because this raw material, unlike wheat flour, does not have such a high tendency to fry in frying.
On the Asian way
So it’s more than clear. For anyone who wants to achieve a championship in this culinary discipline, there is one simple but brilliant advice that we all know about. Asians, however, have one more way that we could also try to use. After slicing and thorough washing the potatoes, they sprinkle directly with a little corn starch and mix well. This puts its layer directly on the fried material before inserting into the oil.
No big spells
These are no spells, but about using the basic knowledge of science in everyday life. You also repeated the question at school: What will this be for me? So right now is the moment when the information about the behavior of starch in hot oil came. And the reward will be nothing but excellent, crunchy and less bold fries.
