Of France's numerous contributions to society, French fries just may be the best. Sure, France gave us the Statue of Liberty and Chanel, but can you dunk either of those in ketchup and devour their salty deliciousness? We didn't think so (well, unless you want to pay a hefty dry cleaning bill for the Chanel).
You know who else loves French fries? Bobby Flay. In the video above, he proselytizes on the perfection of the fries made at Balthazar, a French restaurant in New York City.
As Flay describes, you can't just dunk any old potato into hot oil and expect perfection. "To me," he says, "the French fry itself is the pure essence of perfect fried food."
Here's what so special about Balthazar: They take the time to make them right, even utilizing special staff just to work on the fries. As Flay says, "The chefs at Balthazar give the respect the French fry it deserves. That's what makes them the best."
Here are the lessons you can take away from the chefs at Balthazar.
- Peel potatoes, and cut them into a uniform French fry shape
- Soak them in water overnight to remove the starch
- Drain potatoes thoroughly
- Blanch them in peanut oil until they cook through but don't brown
- Drain oil off potatoes
- Throw blanched potatoes back into fryer at a higher temperature to crisp them up
- Toss hot fries with sea salt and serve
Who makes your favorite fries? Leave us a comment below.
Photo courtesy of avlxyz/Flickr.
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