slicing fresh potatoes with knife backing

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Slicing fresh potatoes with a knife on a backing Royalty Free Stock Photo
Slicing fresh potatoes with a knife on a backing Royalty Free Stock Photo
   
   
   
   
   
Slicing fresh potatoes with a knife on a backing
   
   
   
   
   
   
   
Slicing fresh potatoes with a knife on a backing.French fries potato + FR. frite [frit] — fried — pieces of potatoes, deep-fried. They are used as an independent dish or as a side dish for second courses. Popular fast food at catering establishments.For deep-frying, use animal or vegetable fat or a mixture of them in equal proportions. Potato fat ratio 1:4. at the first stage of cooking, the potatoes are peeled and cut into bars with a cross section from 10×10 to 12×12 mm. Washed in water to remove starch from their surface. Then the potatoes can be fried in one or two stages. Chefs generally agree that the two-roasting technique produces better results. Freshly dug potatoes may have too high a water content, which makes raw potatoes worse for roasting. Therefore, preference is given to potatoes that have been stored for some time

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