como hacer PAPAS O PATATAS FRITAS PERFECTAS Y CRUJIENTES

and pride in my Italian cuisine today we are going to make the perfect French fries that are soft inside, moist on the chin like the ones you are going to eat outside and you ask why I don't get it like that at home, the fault is the starch it contains the potato in the wine sometimes like sugar, sugar like forgetfulness where it absorbs a lot and that's why when we are going to cook it at home it is full of oil so it is soft and it also burns very very easily very simply why because at the low temperature plus the temperature when the potato is not yet ready to be cooked but the starch is already burned so it also has a flavor that is not perfect how can you do to eliminate most of this noise the first is to have the potato well clean inside a love like those with water that cools then we are going to cut it just as you know that potatoes are cut no ok cut it into all little pieces so that is what we are simply going to find when we do with peron and we also put it inside very cold water we put it in cold water until the water we have here turns white because right now it is thin you have like it was a little bit forgotten like it is a little bit it is not also clean and why because the forgetfulness that is coming out of The box second thing we have to do to obtain optimal results is this, get another part of friends and how are we going to make it a pot like that we put water until it is going to serve side you have Villamil the water we put the water until Friday arrives We add a small glass of vinegar, a handful of salt, then we are going to put the potatoes inside and we are going to see it.

Then right now we cut the whole potato and we put the vinegar inside here and we wait for it to come to a boil, we are going to put it inside for pre-cooking. and well with the knife you already know how to cut potatoes but if you find one of those because you like to eat the potato many times but you don't have to eat it every day the fried potato the potatoes or the French fries because it is not good but if you want Do it a lot so you can cut it faster with that type of instrument.

Right now we let it drain with very cold water. Here we are going to remove the outer part of the starch. This is the first phase that we are going to remove. It is important that we do it until the water returns. its natural color right now the water is very clean it is perfect perfect we are going to take it out and we are going to drain it a little in the pot it reminds you of the vinegar that I said you have to put the vinegar and the salt is there I will add it later but you put it right now it's better it's salt I'll put it later because I forget to put it before but hey it's not important you can put it when you want the only important thing is that you put it and we're going to put the potato but not all because we need the water to come to a boil as quickly as possible the time you have to be there for the potato is three minutes but when the video comes back there then look right now we wait three minutes and we are going to take it out look the water is already becoming a little as they say cloudy of course because because it is the starch that right now we take out the starch that the potato has inside and this is important right now we have a minute left so we wait for the ones to be taken that we are going to do the can't here in another mockery cold water like before very cold cold water some soft thermal so it's also It is going to produce something else and this thermal shock is going to allow it to be perfect.

We are not going to cook all that potato, so what are we going to do? Once we take it out of the cold water, we put it until it reaches room temperature. Well, we wait for a while and with the cold uah calls the room temperature we are going to dry them well, we cook part of it right away and we put the other part in a little bag and freeze it and another day when we want we have the potato ready to be cooked very simple well that's it now we take it out It's there and we begin to consider the thing.

Ah, it's ready. We put it here in the casing. Look, cold water is also useful because we are going to block the cooking. Block the function because we don't want it to cook too much. You just have to take the starch out of the casings and Cooked very well, we begin cooking the oil with senna oil and it is good that I know the history of corn. It is very good for cooking the potato. It is very important that it is very hot and that the oil is abundant because the more the oil, the hotter it is.

The less oil they absorb the product we are cooking, these are general rules to obtain a very good and very healthy fried food, also because if you add little oil or a lot of product to fry, what happens is that all that oil is going to be absorbed inside the product. We say that the mockery on the menu is expert, look how beautiful they are cooking perfectly, they are frying super well and look, not only are they not sticking, they are also turning black, they are not turning dark on the sides, they are struggling, they are fine, they are perfect, they have one a way and a way of being cooked very delicious and we are at home we are not cooking with industrial machinery the particular product all pure natural products and well another secret that I am going to tell you right now so that you know when you are going to take it out no put it in direct contact cross because you know what salt does the flame the water that has inside the potato as well as that you take out is very hard and when you put the fence to put a soft then we want it to be very hard well stopped and we will make the potato well look look how it is also suffering how it is tastier than what they sell they have put guns in it it is spectacular ah yes yes I love it look well well when they start from that he doesn't want to finish he wants to continue eating eating eating because they are delicious in here when When you are going to cook, you have to put the frozen one inside the oil just as it is and they cook in the shortest time and it will be even tastier because the ice that is put inside will break the cell.

The cold will break the cell of the potato. This is going to be done in a particular way after the issue because the outside is going to be harder, the inside is more soft, this year it is impossible, I think because these are super, super synthetic, super soft web, you know how they are made, see you. Next time for recipes I will give you an account of subscribing to my YouTube channel and sharing this video with your friends and well why not oh kisses and hugs bye to the hug