Why Do I Need To Use Corn Starch And Vinegar While Making Restaurant Potato Fries? (2024)

FAQs

Why Do I Need To Use Corn Starch And Vinegar While Making Restaurant Potato Fries? ›

But malt vinegar has a way of zinging up fries and other fried foods in a way that ketchup, despite its vinegar base, simply doesn't. It works better on British-style "chips," which are wider and better able to absorb the condiment.

But malt vinegar has a way of zinging up fries and other fried foods in a way that ketchup, despite its vinegar base, simply doesn't. It works better on British-style "chips," which are wider and better able to absorb the condiment.

WHY TOSS POTATOES IN CORNSTARCH? Using cornstarch (or arrowroot) is optional. However it does add a light coating to the fries and helps them brown and crisp up in the oven.

There is substantial evidence that consuming vinegar before a meal can help keep blood sugar under control. That's because the acid in vinegar, acetic acid, appears to inhibit the enzymes that help us digest starch, meaning less of it is broken down into sugars as we eat.

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

Vinegar alone as a condiment is unusual in America. Some others have mentioned that the style of fries that people put vinegar on in Britain are not the thin square kind but what Americans call home fries. Home fries are traditionally served at home or at steak joints.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

If you want to keep them crisp for a good amount of time though, use the double fry technique. Fry them at a lower temperature for as long as it takes to cook them through and become a light golden color. Take them out and let them sit for a while. You can put them in the fridge or freeze them at this point.

But to give you the Cliff's Notes version, the baking soda alkalizes the water. It breaks down the pectin in the potato and brings the natural starches up to the surface. This, when combined with the pot shaking, contributes to deep browning and ultra crunchines that we're looking for.

Blanching: The Reason Why French Fries Taste Better

Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

Why do you soak French fries in water before frying? ›

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

Cornstarch is a starch, which is a natural polymer that plants make out of extra glucose. The acetic acid in the vinegar helps the cornstarch to dissolve.

The British put out malt vinegar for dipping their fries. The French themselves tend to just eat the fries straight. Americans really started taking to French fries in the 1930's, fried in beef tallow. In their birthplace of Belgium, fries are served with mayonnaise, same as in Germany.

Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.

It's not so diffierent from putting ketchup on your chips. The idea is that you add something slightly acidic to your rather bland fried potatoes. I sprinkle the vinegar liberally over the fish as well (and the peas,) — but the vinegar is actually a condiment for the fried potatoes.

Now to French fries, which did not come from France, they originated in Belgium and no one put ketchup on them because ketchup, as we now know it, had not been invented yet. The British put out malt vinegar for dipping their fries. The French themselves tend to just eat the fries straight.

Yes, vinegar and fries is a delight most Canadians love. It's a British thing. Except in French Canada, poutine is fries with cheese curds and gravy.

Vinegar can be nice with fries. The acidity can be nice complimenting the saltiness of the fry. Ketchup has vinegar in it, which is why it is also popular with fries.