displayger.blogg.se - How to make a cheese sauce for french fries

Transfer fries to a platter, season with salt. Working in batches, cook fries until golden brown and crisp, 2 to 3 minutes a batch. In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 375 degrees F.Prepare two baking sheets by topping with a few layers of paper towels.Transfer fries to a resealable plastic bag until ready to cook. To freeze: spread fries on a rimmed baking sheet lined with wax or parchment paper place in freezer until frozen solid.Fries can be frozen at this point to assist in quick preparation in the future.In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 325☏ Working in batches, fry until potatoes are a pale, and are not yet golden, 3 to 4 minutes a batch.Pat fries dry thoroughly, and allow to cool fully (they can be placed in the refrigerator or freezer once they are no longer very hot) to speed cooling. Remove fries from water using a slotted spoon, or a spider, to prepared baking sheets. Cook fries in n boiling water in batches (so the water does not drop below a simmer) until they start to become slightly translucent, 4-5 minutes.Set aside a few baking sheets topped with layers of paper towels. Rinse the cut fries in cold water, to remove excess starch.Repeat your next cut 1/2- inch from the first, creating your first “crinkle fry” Submerge the fries in the prepared bowl of water. Using a crinkle cutter, and starting at one end of the potato, firmly press into the potato, making sure to punch all the way through to create the familiar wavy shape. Place a slice of potato on your work surface.

Fill another large bowl with cold water.

Place potato slices in water as you work.

Slice potatoes 1/2 inch thick lengthwise.

peel potatoes, placing in water to keep from turning brown. Cover with foil and set aside while preparing Crinkle Fries. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture is fully combined. Using a wooden spoon stir cheese mixture until smooth and fully melted. Strain cream mixture over the cheese mixture. Place a fine mesh strainer over the bowl containing the cheese.

Meanwhile, In a deep heatproof bowl, combine cheeses.

Add the cream and vinegar allow to steep for 20 minutes. Cook, stirring occasionally until onion has softened, 5 to 7 minutes. Add onion, jalapeño, peppercorns, and salt.

In a large saucepan over medium, heat oil.