Electric Fryer - An electric deep fryer designed to cook foods such as french fries at precise temperatures, ensuring even cooking and crispiness. Ideal for making large batches of twice-cooked French fries quickly and efficiently.
Dutch Oven - A versatile cast iron pot with a heavy bottom that is excellent for browning potatoes before double frying them to achieve the perfect texture in French fries. It's also great for other recipes requiring high heat cooking methods.
Air Fryer - An air fryer uses hot air to cook food, offering a healthier alternative with less oil needed compared to deep frying. Some models are suitable for making crispy French fries by browning and then re-cooking in the appliance's basket or tray.
Digital Thermometer - A precision tool that measures cooking temperatures accurately, ensuring proper texture during the frying stages of twice-cooked French fries.
Oil Fat Absorber - A container designed to allow excess oil drainage from foods like French fries after they've been cooked, helping make them less greasy and more appealing for serving.
Kitchen Scale - For precise ingredient measurements in recipes, including portioning potatoes correctly before making French fries or adjusting the oil used during different stages of frying.
Mixing Bowl - A large bowl used for mixing and preparing batter to coat potatoes with cornstarch or other ingredients before double-frying, ensuring an even coating for consistent results.
Potato Peeler - An essential tool for efficiently peeling potatoes in the preparation of french fries and maintaining quality during cooking.
Cutting Board - A durable kitchen workspace for safely cutting potatoes into sticks before double-frying, crucial for uniform size and cooking times.
Tongs - Used for safely removing fries from hot oil in various stages of the twice-cooked French fries recipe without causing burns or textural damage.
Baking Sheet - Can be used as an alternative to an air fryer, suitable for baking doubled french fries at a lower temperature with reduced oil absorption and can also serve in other preparation methods like roasting potato wedges.
2 pounds unpeeled russet potatoes (about 3 large), scrubbed
Canola oil (for deep-frying)
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