Making Homemade French Fries Cooking Recipe Part 2

"Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the procedure for cooking French fries from scratch. Again we used some Idaho Russet Potatoes which we've peeled and rinsed already and I cut these into a French fry shape and it's kind of a thicker cut more like a steak fry in that sense. You can do these with the skin on them. I just chose to skin the potatoes just so you could see a little bit better example with the cameras and such. We've got these ready to go. I've patted the residual moisture off of them. As I was cutting these, I just put them in some cool water so they wouldn't turn brown and start to oxidizing and do funny things to us. So as I finished cutting all these I pulled them back out of the water, dried them with some absorbent paper towels and took the residual moisture off. Again we are using a two-part cooking procedure and my counter top fryer is ready to go and its set at 320 degrees. We are going to blanch them first at this temperature and we are going to crank the heat up to about 360 and finish cooking them. I've got some parchment paper here and just a Pyrex that I will lay the French fries out on once they are done. So we've got some nice fresh clean Canola Oil in here and again I had mentioned this before, you want to do the French fries first before you start frying proteins. Fish is a good example simply because fish is going to kind of taint the flavor of the oil. If you do the fish first and then the French fries, the French fries tend to pick up that kind of fried fish residue that is left in the oil. So we always want to try to do the vegetables and/or the French fries if you are frying a whole three course dinner or whatever. You want to do the vegetables and the French Fries first. So we are going to go ahead and lay these guys into our fry basket nice and neat and we want them to be able to float around and tumble as they fry so that we will avoid having them stick together. So we will start with this amount and this will be a good example. So we are ready to go. Again these are separated away with each other. We are going to go ahead and drop that basket down in there and we are going to put a blanch on these and we will come right back and as I pull these up out of the oil, I will show you what they look like and the kind of texture that we are looking for so that we know when to stop the blanching process."