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The Trick to Making French Fries - Kitchen Conundrums with Thomas Joseph

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Do your French fries come out soggy, limp, and insipid? Try Thomas Joseph's trick for frying them twice which is guaranteed to give you fries with a perfectly crispy, golden brown exterior, and a tender interior. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt More "Primary Ingredient" Recipes: --------------------------------------------------------------- Want more?

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1. Potatoes
2. Vegetable Oil (Canola Oil, Soybean Oil)
3. Citric Acid added to preserve freshness
4. Dimethylpolysiloxane added as an antifoaming agent

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French fries are prepared by first, peeling and cutting the potato into strips. Then they are wiped off or soaked in cold water to remove the surface starch, and then dried. They will then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results.

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Even though it might seem that french fries come from France, they actually come from Belgium. Potatoes in Belgium were being fried all the way back in the late-1600's . No one knows who exactly  introduced french fries to the world, but its generally accepted that french fries were invented by either the Belgians or the French.