Making Homemade French Fries Cooking Recipe Part 3

"Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the completion of the blanching part of the procedure for home made French fries and these guys are just about done. Again I've got my temperature set at 320 degrees on my counter top fryer right here. So we are going to go ahead and raise the basket out of here and as you pull them up, you can hear there is a lot of popping, a little sizzling going on and that's good. We've got just a little bit of color out of these guys; just a little bit of golden, they are a little bendable. So for example I am going to pop this one open and if you will notice, there is some steam rising out of there and its just a little soft, warm on the outside but tender on the inside not fully cooked however. That's exactly what we are looking for to be honest with you. We are going to go ahead and pull these guys out; let some of the residual grease come off of there. We are just going to lay these and they are shiny as they should be because we just blanched them. What's happened is we've got a nice little finish on the outside of these guys and some of the natural starches have come out of the potato and kind of make this glassy, gummy feel to the outside which is okay. What I do is just lay them on this parchment paper and I've just got a Pyrex dish here and I am going to go ahead and put these in the refrigerator and let those cool down and let the outside get nice and gummy; get a little bit of chill to them. As they are chilling in the refrigerator, I am going to go ahead and raise the temperature to about 360 degrees and we will finish the frying process at that point and show you the texture of the potatoes and what they need to look like at that point."