KFC's french fries practice:
In fact, fried fries, semi-finished products from the distribution center, almost cooked, but need to be put in the freezer, a Dai Dai with a paper Dai Dai loaded, each time you need to deep fry, poured into the basket and put it into the deep fryer, the automatic booking button, a time of 2 minutes and 45 seconds, 2 minutes and 15 minutes when you need to deep fryer will be called to remind you to put! Fry basket shake, so that the fried fries will not stick together, time to pour in the french fries insulation tank, sprinkle salt, pick out the blackheads with a flick, once to 7 minutes scrapped. McDonald's and KFC fries are soaked in milk (fresh or plain, yogurt is useless) the night before. You have to wash and soak them in a low concentration of salt water before soaking them in milk.
The second day out of the soaked milk fries taste like McDonald's and KFC. Raw fries are available at the supermarket. Find a frying basket, the raw fries poured into the oil temperature of french fries to 170 degrees or so, because the fries are frozen, so in the fries fried to 1 minute 30 seconds or so, the frying basket lifted off the oil surface, shaking 5 or so, in the frying pan frying, frying for 2 minutes, and then will be the oil control net, the fries into the vessel, the high altitude of the salt, and then the waterfall-like method, and repeatedly will be poured from the fries from this vessel, such as The fries will be ready in another vessel 3-4 times, but the oil in the fast food restaurant is palm oil, not cooking oil at home.
McDonald's fries:
1. McDonald's fries are made with potato flour (potato flour is not starch is a powder containing more fiber than starch, much coarser than starch, potato granules to be exact).
2. In the processing and transportation process is in the frozen conditions, so it can ensure that the shape of the neat and nice.
3. In the frying oil is not simply cooking oil, but in which a certain amount of butter, and a high proportion of butter, the role of butter, is to let the oil into the potatoes at the time of frying volatile with the characteristic flavor of animal fat. Moreover, the inside of the potato fries are more fluffy, while the outside is firm and does not go out of shape. Butter refining methods I introduced, the most common is heating refining, and then add additives another is through the centrifugal oil from the fat and then dewatering, so that you can avoid the paste produced in the heating refining, and preservation of a longer period of time, you can carry out industrialized processing. If you don't believe me, please refer to the case of McDonald's was expelled in India, is because McDonald's in India in the oil to add butter, and the status of the cow in India not to say we all know, so then launched a campaign to expel McDonald's across India, so that McDonald's in India, almost all of the stores have been smashed, the loss of a lot of money, and also have to apologize to the people in public.
4. Holding equipment is important. This will ensure the taste of the fries.