The One and Only Truly Belgian Fries

These crispy fries do not make fancy tricks, but there are tricks. Twice Fried Potatoes. Let's try the first dish kindly. Secondly, they can be completed in hours in front of the service, they are golden and tasty

You do not need much of special equipment, but some items are mandatory. If you have an electric skillet, you are ready. If not, 4 quarts can select problem basket insert and another deep fat flyer thermometer. Pinch uses at least 5 inches very large deep fat gauge with long handle deep, heavy pot, frying pan fried skimmer and grooved spoon

For old potatoes, fried potatoes are well made, please remember. They do not have enough time to develop starch, so do not do young potatoes

French fries in size are very personal questions. Some people like them are very thin and crisp. Other things like them are so big that they can soften with the outer crisp in the middle. Please try looking for your favorite size. Very thin cut potato sticks, thick potato sticks take time and require short fried time

Attention: If any are deep fat frying pan, please close the lid. In case of fire, close the heated cover and cover,

At least half of the bottom of the oil pot to a sufficient fryer should not exceed three quarters. The oil was heated to 325 ° F

Cut potatoes into 1/2 inch wide, 2 1/2 to 3 inch long rods. Dry all the garbage thoroughly with a clean kitchen towel. This will prevent oil splashing. Potato stick in batches of at most one cup. Please do not stir more than one batch.

When the oil reached the desired temperature, the batch fried potatoes for 4 to 5 minutes. They should not have light, brown. If you have a fryer basket, simply delete it and delete the French fries. Otherwise, I use a long handle skimmer to mention potatoes. Try to collect oil every batch to 325 ° F. In this case, the chip can rest for several hours at room temperature until you are nearly ready to offer them

Heat the oil to 325 ° F and potatoes in a cup, until they turn brown and crunchy 1-2 minutes. Discharging fresh tissue and brown paper bags, the bowl liners warmed more tissues. When you sprinkle salt, it is served immediately. They are soft and supple soon, so keep them hot and do not cover the potatoes. If you like perfectionism, you can offer them with fresh and hot heat, leaving some fried potatoes along the way

Belgian French fries and beef stew Belgian cuisine. You can think of it as a french fries, but this is the first Belgian french fries made from human error. I speak Belgian French from the Belgian Vallo Virginia area. They cook beef and beef. In fact, when it is used as a steak, it is difficult to bit it a bit and chew it in boiling water for a long time, bit it flesh. We add some species such as time, salt and pepper. In order to give it extra belgan aspects, they joined in a black beer stew, which gives a typical taste. When you stew with stew for 30 minutes in pressure cooker, you can add a piece of bread, a stew like sauce. Belgian fried potatoes are fried twice. This makes the chip brittle and tastes better. Chip in the second preparation, if you could hear they sing

In spite of the name, actually the Belgian-bred French fries are often questioned. Other forms of Belgian and not, fried potatoes and potato flies play an important role in supermarkets. In fact, 2 Iceland concentrate on humble vegetables. French fries, many slices, Pom noisette, waffle waffle waffle, please try your waffle. It is not easy for us to find it like a fresh waffle chosen in the UK. They are called Leige waffles, which are precise and crunchy viscous. They are frequently roasted, plus a number of high quality chocolate sauces, creams, bananas and other fruits. We like Belgian butter cream