Method for the perfect fries

1.Select any of the following oils: peanut oil, safflower, sunflower oil, vegetable oil.

2.Use a starchy unwashed potato such as a Russet potato.

3.Wash and peel potatoes.

4.Cut into ¼ inch thick fries and place into a large bowl. Cover with cold water and juice of a lemon to prevent potatoes from browning.

5.When ready to use, drain and dry thoroughly with paper towel.

6.Fill deepfryer with 4 quarts of oil.

7.Set deepfryer to FRIES - TWICE FRIED/ FRESH setting.

8.Select 1ST FRY and press the START/CANCEL button to PREHEAT the oil.

9.Cook 1lb batches of fries at a time.

10.Place fries into basket and lower into hot oil. Press TIMER button. Cook until the alarm sound signals end of cooking cycle.

11.Remove fries from oil and drain on a tray lined with paper towel; refrigerate until cooled.

12.Continue this method until all the potatoes have been through the 1ST FRY.

13.Alternatively, to continue cooking fries directly onto 2ND FRY, leave blanched fries in basket and drain on basket hook.

14.Select FRIES - TWICE FRIED/ FRESH setting and choose 2ND FRY. Press START/CANCEL button to PREHEAT the oil and continue as below.

15.Place fries into basket and lower into hot oil. Press TIMER button. Cook until the alarm sound signals end of cooking cycle.

16.Remove fries from basket and drain onto a tray lined with paper towel.

17.Season with sea salt and serve immediately.

NOTE

Twice fried fries temperatures are based on 1lb load of fresh hand cut potato fries.

Types of potatoes that make the most succulent fries include the following:

Kennebec, Russet, Sweet and Purple.

When should I change the oil? What should I look for?

It is recommended to change the oil every week if deep fryer is used every day.

If using once or twice a week, the oil can be changed every three weeks.

There are distinct indicators that will show you when your oil is no longer deep frying effectively. These include:

•The surface of the oil will begin to foam once heated.

•Smoke will appear on the surface of the oil before the recommended deep frying temperatures are reached.

•Oils can develop an ‘off’ smell. This indicates that the oil has become rancid.

•The oil’s odor is that of the foods you have cooked eg. seafood.

•The oil will change in viscosity, that is, it will pour slowly and become thick with a syrupy appearance.