the best known Belgians in history, according to most of the world's population. It also seems that the same people think
we live on a diet of fries and chocolates.
Indeed, fries may be considered as our national dish. Preparing them is an art that starts with choosing the right kind of
potato. A potato like "Bintje" is rich in starch and commonly used. They have to be stored in a proper way, not too
cold, and be firmly washed with cold water. All this to prevent the potato to contain too much sugar, which would spoil
the colour during the frying process.
Cut the potatoes in fries with a thickness of one centimeter and leave them for a few minutes in cold water, they will be
more crispy when fried.
Fry them the first time at 160° for 5 - 8 minutes. Shake them from time to time, so they won't stick together.
Pour the fries on a bit of kitchen paper, and let them dry and cool for some time ( 20 to 30 minutes ).
Fry them a second time at 180° for just a few minutes, until you see they are golden brown.
Pour a bit of salt on your fries and serve them with a good portion of home made mayonnaise.
Or better; skip the whole process and rush to the most nearby "friterie" or "frituur", and enjoy Belgian fast food.
www.belgianfries.com
www.frietmuseum.be
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