Hi, You have several postings about Italian sauces for pasta. I suggest you combine them into one to reduce the confusion.
The very best french fries are made when you peel and cut your own potatoes and the best ones for this purpose are Idaho potatoes, preferably the russet Norkotah variety. (yes there are several kinds of Idaho potatoes and the variety is marked on the bag.) After cutting the fries, place them in a bowl of water and put it in your refrigerator for at least 1 hour. (the longer the better) Dry the fries on a towel and heat your oil until a partially dipped french fry sends oil bubbles to the side of the pot. Cook until light golden brown then drain the oil and put fries on a paper towel lined dish. Add salt.
Hello my friends, I am susmita from Bangladesh. I want to learn French Fries making. I tried in my kitchen several times but it does not come out that crispy and wonderful color as we eat in resturents. I first keep the potato pieces in cold water for 1 hour .. then fry in low heat for 3/5 mnts. Then keep it in Freeze for 2-3 hours. Then again fry it in middle heat . But still i am not satisfied. can you help me on this? Also can you advise when I will add salt . Before Frying or after Frying ?
Hello my friends, I am susmita from Bangladesh. I want to learn French Fries making. I tried in my kitchen several times but it does not come out that crispy and wonderful color as we eat in resturents. I first keep the potato pieces in cold water for 1 hour .. then fry in low heat for 3/5 mnts. Then keep it in Freeze for 2-3 hours. Then again fry it in middle heat . But still i am not satisfied. can you help me on this?
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