Why Do I Need To Use Corn Starch And Vinegar While Making Restaurant Potato Fries? (2024)

FAQs

Why Do I Need To Use Corn Starch And Vinegar While Making Restaurant Potato Fries? ›

Starch, when fried, is what creates that crispy surface we want! Meanwhile adding acid (the vinegar) to the water prevents the potatoes from disintegrating for the 10 minute simmering time required.

But malt vinegar has a way of zinging up fries and other fried foods in a way that ketchup, despite its vinegar base, simply doesn't. It works better on British-style "chips," which are wider and better able to absorb the condiment.

Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.

There is substantial evidence that consuming vinegar before a meal can help keep blood sugar under control. That's because the acid in vinegar, acetic acid, appears to inhibit the enzymes that help us digest starch, meaning less of it is broken down into sugars as we eat.

Not your ordinary fry, these tangy boardwalk-inspired spuds are soaked in vinegar, refrigerated to allow the natural sugars to develop and then fried to a golden brown finish. Dress the rustic cut potatoes in plenty of vinegar and salt to enhance the already-tangy flavor.

It's not so diffierent from putting ketchup on your chips. The idea is that you add something slightly acidic to your rather bland fried potatoes. I sprinkle the vinegar liberally over the fish as well (and the peas,) — but the vinegar is actually a condiment for the fried potatoes.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

If you want to keep them crisp for a good amount of time though, use the double fry technique. Fry them at a lower temperature for as long as it takes to cook them through and become a light golden color. Take them out and let them sit for a while. You can put them in the fridge or freeze them at this point.

The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients?

Why are restaurant fries so good? ›

Blanching: The Reason Why French Fries Taste Better

Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

When cornstarch is mixed with vinegar, a chemical reaction does not occur that would cause bubbling. Instead, the mixture forms a paste-like substance. Cornstarch is a thickening agent commonly used in cooking and baking. It is derived from the starch found in corn kernels.

The British put out malt vinegar for dipping their fries. The French themselves tend to just eat the fries straight. Americans really started taking to French fries in the 1930's, fried in beef tallow. In their birthplace of Belgium, fries are served with mayonnaise, same as in Germany.

Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.

Now to French fries, which did not come from France, they originated in Belgium and no one put ketchup on them because ketchup, as we now know it, had not been invented yet. The British put out malt vinegar for dipping their fries. The French themselves tend to just eat the fries straight.

Vinegar alone as a condiment is unusual in America. Some others have mentioned that the style of fries that people put vinegar on in Britain are not the thin square kind but what Americans call home fries. Home fries are traditionally served at home or at steak joints.

Yes, vinegar and fries is a delight most Canadians love. It's a British thing. Except in French Canada, poutine is fries with cheese curds and gravy.

Vinegar can be nice with fries. The acidity can be nice complimenting the saltiness of the fry. Ketchup has vinegar in it, which is why it is also popular with fries.