These salt and vinegar frozen french fries are all flavored and not damp

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French fries are my favorite potato shape —There is also a freezer in the grocery store. They peak when they are fresh, hot, crispy on the outside and soft on the inside. That’s why mixing vinegar with my home-cooked french fries is a very internal pain: KWould you like to make them easy to understand and basic? Or, add the sauce after the fact. It tastes good, but feels sad and wet.Turned out, I’ve been going backwards all this time.The best way to get a punch of salty vinegar without enduring sticky french fries is to season the french fries completely. Previous You bake them.

I’ve always liked the affinity for the British and Canadian lip packer Sodium Stack FFrench fries. The potato chips version is just as popular (probably more), but I think the thick potato pieces of the fries balance their strong flavors and are better dispersed. However, the idea of ​​dripping a watery substance on a crispy fried food is a culinary oxymoron. And it gives me a moment of hesitation every time. The result is the same every time: WFrench fries. Moist french fries. I always regret it.

I realized that flavorful french fries don’t have to be this way. Instead of using salt and vinegar as seasonings, why not use them as purposeful ingredients such as marinades and rubs?I started testing this salt and vinegar FI confidently wrench the fried food recipe, but a little question remains Behind my heart. What if I have to suspend the vinegar in water to make it spicy? Maybe the taste will be a “cooking contest”. After all, you can use vinegar to wipe the countertop and clean other surfaces without the sour scent lasting when it dries. The advantage I wanted was a dry, crispy french fries that wasn’t damp. When Conspicuous salty Vinegar taste It attaches to each fry instead Settle on the bottom of the pot.

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French fries pre-season method

I got a bag of Ore-Ida shoestring french fries, crispy but otherwise unseasoned, a bottle of Heinz malt vinegar, and fine sea salt.I made three batches: one in a solution of vinegar and salt for about a minute and immediately spread on a foil-lined sheet pan, the batch marinated in salt and vinegar for 15 minutes and lined with foil. Sheet spread on the baking (that Sprinkled with extra salt)And a control batch to make sure I haven’t imagined the taste of phantom vinegar.

The result was astounding. I enjoyed both french fries very much (all three, really). The quick toss and bake batch was a pleasant hint of vinegar and was well balanced and delicious despite the salt dissolving in the liquid during the preseason. This style is great for people who enjoy upgraded french fries, but don’t necessarily eat vinegar. The french fries soaked for 15 minutes were also great. As expected, the marinade allowed the vinegar flavor to penetrate deeper and the final flavor was clearly vinegar. The extra salt sprinkle just before baking batch # 2 definitely adhered to each fry, which felt like the spicy saline attack I was looking for.

Both batches of french fries were crunchy —More so than a control batch.Welcome side effects of extra browning from vinegar acid It happened again. The same phenomenon occurs when making bagels and pretzels.According to vegan physicists This mailboxLye or baking soda added to boiling water (Or in this case vinegar) Trigger Maillard reaction In a significant sense, even under the relatively short baking times of these french fries.

These salt and vinegar french fries recipes You want to lightly season them or make them stronger. I think it could be marinated longer to get a little more vinegar flavor, but at some point I don’t know if it will be absorbed more. Try these with your own hands-Cut the french fries and let me know in the comments what will happen..

French fries with salt and vinegar

material:

• 4 ounces french fries
• 1½ tablespoons of malt vinegar
• 1/4 teaspoon fine sea salt (plus extra to sprinkle before baking)

Preheat the oven to 400 ° F.

Line the sheet pan with foil or parchment paper. No need to oil the foil.

In a large, wide-bottomed bowl (which works well in a frying pan), sprinkle vinegar and salt over the french fries. Toss the french fries until they are evenly coated with salt and vinegar. For a stronger flavor, leave them in the solution for 15 minutes, stir occasionally and throw. When ready, use tongs or a fork to transfer the french fries to a sheet pan, leaving excess vinegar in the bowl. Sprinkle with excess salt. To lighten the taste, spread the french fries on a baking sheet immediately after adding a little salt and vinegar.

Bake for 20 minutes. Gently remove the french fries from the foil or parchment and enjoy immediately.