沙威玛传奇法式薯条怎么弄

七百二十克的土豆 切掉不平整的部分，然后切成厚片， 再切成条状， 加入冷水浸泡三十分钟， 三十分钟后倒掉水， 半勺盐， 沸水煮五分钟。 冷水快速冷却， 二勺玉米淀粉 摇晃均匀 放冰箱里等待油炸。二十克无盐黄油、 半勺面粉， 一勺辣酱和辣椒粉， 加入一百二十毫升牛奶搅拌。 六片芝士片一片一片的加入， 搅拌到粘稠就可以啦。 开始炸薯条，小火约三分钟， 表面变脆就捞出来哦！ 冷却后表面酥脆消失，再回锅油炸 变成金色就可以捞出啦。 装盘爆浆起飞， 可以加一丢丢的香菜末、辣椒粉， 那么就开动啦！

相信薯条一定是每个 party 中的必备菜品，今天就来教大家做一个标准的 french fries。 之所以叫法式薯条，是因为西餐中对薯条的尺寸有着严格的定义， 必须是八毫米乘八毫米的横截面，而且一定要粗细均匀。切好的薯条不用洗，直接放入预热好的油锅中中小火炸，第一次待表面出现褶皱后捞出控油静置五分钟，同时将油温升高。将薯条倒入锅中，中火炸至金黄色， 立刻取出调味。先加入大量的黑胡椒和盐，为了增加特殊的风味，我还加入了少许黑松露酱，轻微搅拌。 通过听这个声音你就知道他有多脆。虽然薯条有些松散，但也要稍加调整，摆出立体感。最后可以擦上大量的帕玛森芝士，这样一道高品质的法式薯条就完成了。

i'm frank proto i'm a professional chef and a coloring instructor and today i'm gonna show you how to make restaurant quality french fries frank style hahaha is all my shoulder haha we're talking golden brown french fries restaurant style not those said little soggy things you get out of the freezer this is french fries one oh one french fries aren't really french fries they're actually from belgium but in certain parts of belgium they speak french so the american gis that had them called them french fries anyone can cut up a potato and put it in the fryer， but without the proper technique you're likely to get something that soggy burn overcooked we're gonna do these the right way my deal french fry long and slender golden brown and crispy on the outside fluffy on the inside and really salty one of the most important important steps to making a restaurant style fry is the prep let's get these fries ready for french fries choosing the right potato is really important i've chosen russet potatoes like a russet have a higher starch content which means less water less water content more starch equals crispier fries the first step to making our fries is cutting them i like to use a french mandolin it gives you nice even straight cuts， but you got to be careful it could be dangerous first thing i'm going to do is set the depth of the fries and i have these big tines here that are going to cut the sides of the fries right i get my potato i grasp it firmly and then i do a quick swipe throws when you hesitate this gets stuck get your hands out of the way your fingers out of the way hold it with the flat of your hand and push through once i get to halfway through i turn my potato on its side less， surface area， less， sticking and i go and cut the rest of the potato when you get down to this little piece put a towel on top so you don't cut yourself and push the rest of the french fry through you're always gonna have a little piece that isn't gonna be a french fry you can always just save that and fry it up and snack on it once my potatoes are cut make sure that there's no like rotten pieces and i'm gonna put them into a bowl of cold water and you'll see what happens right away when i add them to the water is we start to see some of that surface starch come off this is one of the key factors in getting nice crispy fries if you leave all the surface starch on the potato is going to get brown and probably burn before it's even cooked in the middle what i'm gonna do here is i'm gonna give these one really good rinse and i'm gonna go into a clean bowl of water you can see how much starch came off for them and then i'm gonna let these soak in the fridge six to eight hours or overnight overnight is usually a little bit better through a movie magic i already have a batch that's done and basically what happens to them is they get really crisp look at that right and that's what i'm looking for i want them to snap i like the potatoes to be cold because when you cook them you're gonna get a really good cook through and through without the browning on the outside the next thing we have to do is actually dry them we don't want to put wet potatoes into hot oil because that is dangerous oil and water don't mix the hot oil starts to kind of explode and erupt and it could cause a fire and you could get burned so you want to be very careful i get my towels on top and i'm just going to dab them off like this so that i get any excess moisture off the top all right potatoes are nice and dry time to fry i'm a poet and i didn't even know it when you fry you should use an oil that has a high smoke point we're not really ever going to go over three hundred seventy five four hundred degrees， but we don't want the oil to break down in the process we want to keep those nice flavors you can use vegetable oil canola oil peanut oil which is use less and less nowadays because people have peanut allergies， but what i like to use is duck fat duck fat has a pretty good smoke point， but it also gives us a ton of flavor so two pieces of equipment that are really great to have this is a spider a spider is called that because it looks like a spider web right we also have a candy thermometer or a frying thermometer they clip onto the side of your pot and it's really great tool to have in your home kitchen so we're gonna put our fries in the oil it's at about three hundred degrees fahrenheit this isn't enough to cook them all the way to a finished fry， but what it is gonna do is blanch them and basically blanching is cooking them through getting the potatoes totally cooked without any color right so then we eventually put it into the hot oil the three hundred and seventy five degree oil then get super crispy and stay nice and light and fluffy in the middle so right when you put these in it's good to start to see some bubbling bubbling means that the water is coming out and the oil is not getting into our fries if you put it into the oil and you don't see bubbles that means that our fries are going to be nice and greasy and we don't want that i'm just staring them a little so that they don't stick together so what i'm looking at right now is that the water is still bubbling off if i lift them out of the oil i'm not really getting any color there's still nice and bright white depending on the size of the pot and how many potatoes you put in this blanching usually takes about three to five minutes and we're done second batch going in the reason one i'm doing two batches is if i put all the fries in at once basically it's going to bring the oil temperature down way too far and my fries will start to get saggy and oily when you take these out of the oil you want to try and keep them as flat as possible because these will continue to cook once you take them out you don't want a huge pile of fries on top of each other because the ones that are in the center are going to cook while the ones that are in the outside get cold you want to try and keep them in a single layer so the fries are fully blanched and what i'm looking for is this i take the fry out i give it a little snap it kind of just breaks apart and i can see that it's actually fully cooked in the middle now that our fries are blanched we're gonna put them in the fridge and i'm gonna let these chill now the fries even in the fridge for about three or four hours they're completely cool this ensures that the outside is crispy and the inside is super fluffy the oil is somewhere between three seventy， five and three eighty we're gonna do these in two batches just like we did the blanching just so that i don't splash i'm gonna put my fries into the spider and drop them in we're frying it a higher temperature than blanching because at this point we know that they're cooked all the way through so we're using that higher temperature to get them brown and crispy as quickly as possible just like with the blanching we want to see bubbles bubbles mean that oil is not getting in water is coming out when they start to get golden brown like this they're almost there i think we're good i'm gonna take them out drain them off really good like this with the spider give them a little tap they go right into my bowl look at that i like to season them right when they get out of the fryer so they're super piping hot and we get them on the plate while they're nice and crisp for my fries i like to use a fine sea salt i think fine sea salt sticks to the fries a little better kosher tends to bounce off give it a toss i'm just gonna put a nice big pile on the plate for my sauce i like to do a little ketchup a little mayonnaise a little sriracha kind of like a spicy ketchup mayonnaise it's not exactly a secret sauce， but it's my sauce here i have my restaurant quality fries and now it's time for the best part be eating i'm gonna get a nice one dip it hmm they're crispy they're salty and they're fluffy in the inside absolutely delicious you shouldn't have to go to a restaurant for this simple american favorite i hope this makes all your french fry dreams come true i'm frank potato no， no i mean proto and i approve these fries。

大家好，今天为大家带来一个法式薯条的做法， 先准备两个土豆， 切成长条的形状，想吃脆一些的呢，切的小一些， 想吃软一些的呢，可以切的大一些，厚一些。 把薯条切完之后，放到盆里用清水泡十分钟， 这样可以去除薯条内的淀粉，然后再用清 清水把淀粉洗净，再用开水煮五分钟， 放一小勺盐，这样可以让他有个底味。小一些的薯条可以煮三分钟左右， 煮熟以后再用清水把薯条洗干净， 这样的土豆呢会更脆一些， 我比较喜欢吃外皮脆，里面是稍微软一些的，所以我切的比较大。 然后再用厨房里的吸油纸 把薯条上面的水分吸走。找一个塑料袋，把薯条放到里面，再放两勺马铃薯淀粉 充分搅匀，让每一个薯条上呢都裹上淀粉， 表面均匀。 把薯条放到盒子里，放到冰箱里，先去冷藏一下， 下面我们来做奶酪酱，准备二十克的黄油，放一小勺面粉搅匀， 喜欢吃辣的呢就放一小勺辣酱，这样会带一些辛辣味， 再放一百二十毫升的牛奶， 充分搅匀以后呢，准备六片干奶酪片， 就是超市有卖的那种干奶酪，分两次放进去，先放三片， 融化以后呢再放三片， 搅拌到没有颗粒， 看现在这个粘稠度就可以了。 下面我们开始炸薯条，从冰箱里取出冷藏好的薯条，油温在六七成左右开始炸，先炸三分钟， 薯条表面定型以后呢，就先捞出来放到一边， 这是出闸，主要是让薯条定型。 薯条出炸完以后，再把油温升到七成左右， 再开始第二次复炸，第二次炸三到四分钟，炸到表面金黄就可以捞出了。 这样的薯条呢，里面是软糯的，外面是酥脆的，口感会比较好一些。 炸好的薯条呢，放到一个盘子里控油， 这样就炸好了。我们把薯条摆到盘子里，奶酪酱倒到碗里， 上面撒点香菜叶，再放点辣椒粉， 快来尝尝吧，酥脆可口的法式奶酪薯条就做好了。