#crispy french fries

[keventeragro]

French Fries Cooking Tips | Veg Snacks | Keventer

Quick tips to remember when you cook French fries at home

Know More : https://www.keventer.com/media/blog/make-perfect-french-fries-at-home-every-time/

[hvt15]

[scoutingthetrooper]

yeah

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

[daily-deliciousness]

Buffalo chicken fries with creamy ranch

[buffetlicious]

It is August 29, 2024 and McDonald’s Singapore had just released not one but two new variations of the classic McSpicy burger. I have mainly kept away from the McSpicy since it was introduced in Singapore in 1999 because just like name, it is over spicy for me. It is not nicknamed McLaoSai / McDiarrhea for nothing as quite a few customers get stomach upset due to the extra spiciness. Over the years, I have tried it a few more times and I have noticed that the heat level has since been adjusted down. So here I am, bringing you the reviews of the all-new Sweet BBQ McSpicy with Egg & Cheese and Sweet BBQ McSpicy with Chicken Bacon.

Went straight for the Sweet BBQ McSpicy with Egg & Cheese Special (S$8.90) that comes with the burger, Crisscut Fries and a soft drink which I changed to a small Ice Green Tea (topped up S$0.75). Opening the box, I can see the cutlet of fried chicken thigh, sitting on a fried egg topped with melty cheese, sweet BBQ crème sauce and ample crisp lettuce. All these are sandwiched between soft, glazed sesame seeds buns. First bite impression, crispy juicy chicken with plenty of the sweet and smoky sauce dripping all over my hands. That fiery heat is now more manageable, and I am finally enjoying it with the cheese and egg combo.

The next day, I ordered the Sweet BBQ McSpicy with Chicken Bacon Special (S$8.90) which lack the egg and cheese but comes with a few strips of chicken bacon. Topped up S$1.15 to change the gassy drink to a medium Ice Lemon Tea. I still get that crispy chicken thigh patty and smoky BBQ crème sauce with crisp lettuce. The bacon add a crunch factor to the crispy chicken thigh. Maybe adding on the bacon to the Sweet BBQ McSpicy with Egg & Cheese would make it an even better burger.

Bought mum the Extra Value Meal of Filet-O-Fish (S$5.50) with medium French fries and a small drink. She loves the fluffy soft buns with the fried fish fillet. She didn’t care for the drink, so I left it in the fridge and drank it the next day.

Selected images and video courtesy of McDonald’s Singapore.

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Grids & proportion behind McDonald's logo ☆

Need a professional logo for your business? PM us for details!

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[pianokantzart]

My sister has the patience and foresight to soak the potatoes overnight.

I'm persnickety enough to actually use the correct oil when cooking.

With our powers combined, we make some pretty dang good french fries.

[lifeblogstory]

Crispy Burger Meal

Love to enjoy fast food meal at a small business. Fried chickens are crispy and freshly cooked. Spicy flavour is the best. Chicken sandwich has many ingredients with flavourful sauce. Grilled chicken and Taiwanese sausage taste juicy. Fulfilling meal than popular chains. Okay to have once in a while. From “Crispy Burger”.

[lovelyprincessn64]

All you can eat french fries

🍟Happy National french fry day🍟

[paulpingminho]

[keventeragro]

Are fried eggs and fries (French fries) a real dish?

French fries for breakfast? It might not be healthy, but this indulgent combo with a side of gooey eggs is pure comfort food. Keventer's fries make it the perfect treat! (https://www.keventer.com/)

[hvt15]

Fast food- French fries production process in the factory - Food around you #fast_food #french_fries

The Process of Harvesting and Producing McDonald's French Fries McDonald's French fries are renowned for their distinctive flavor and perfect crispiness. To achieve this quality, the process of harvesting and producing French fries involves meticulous and precise steps, from selecting the potatoes to packaging them. Here is a detailed look at how McDonald's creates the beloved fries we enjoy. 1. Selecting the Potato Variety McDonald's chooses Burbank Russet potatoes for their French fries. This variety is known for its large size, elongated shape, and high starch content. These characteristics help the Burbank Russet potatoes achieve the desired golden-brown color and crispiness when fried, while also maintaining a soft and fluffy interior. 2. Harvesting the Potatoes Potatoes are grown in large fields with optimal climate and soil conditions, primarily in states like Idaho and Washington in the U.S. When harvest season arrives, potatoes are dug up from the ground using advanced machinery. The harvesters are designed to lift the potatoes gently, avoiding damage to the thin outer skin and minimizing any loss. 3. Sorting and Storage After harvesting, the potatoes are sorted using automated systems. Potatoes that meet the size, shape, and quality standards are kept. The selected potatoes are then transported to cold storage facilities to preserve their freshness. The cold storage maintains ideal temperature and humidity levels, ensuring the potatoes remain fresh for an extended period. 4. Washing and Peeling Before processing, the potatoes are washed in large water tanks to remove dirt and debris. A strong water flow combined with vibrating belts helps clean the potatoes thoroughly. After washing, the potatoes are transferred to peeling machines. These machines use gentle rollers to remove the outer skin without damaging the flesh inside. Thorough peeling ensures that only clean, smooth potato flesh is used for making fries. 5. Cutting the Potatoes Once cleaned and peeled, the potatoes are moved to the cutting area. Here, advanced cutting machines use high-pressure water knives to slice the potatoes into long, thin, and evenly sized strips. The water knives allow for high-speed cutting (about 60-70 miles per hour) without crushing the potatoes, ensuring each fry is of uniform size and shape. 6. Pre-Frying and Freezing The cut potato strips are pre-fried in hot oil. This initial frying step helps achieve a light, crispy outer layer without cooking them completely. After pre-frying, the fries are cooled and rapidly frozen. The quick freezing process preserves the flavor and texture of the fries, and extends their shelf life. 7. Packaging and Distribution The frozen fries are then packaged into large bags. These bags are sealed tightly to keep the fries fresh and ready for distribution. Once packaged, the fries are transported to McDonald's restaurants worldwide. At the restaurants, the fries are cooked one final time before being served to customers. 8. The Secret to Perfect Fries One of the secrets behind McDonald's perfect fries lies in their special processing techniques and recipe. The fries are often treated with a light coating of sugar and sodium pyrophosphate. Sugar helps the fries achieve a beautiful golden-brown color, while sodium pyrophosphate prevents discoloration during storage and cooking. LIST VIDEO 1: https://www.youtube.com/playlist?list=PLpEjIh5uRIUq2OhBvCRSZ0a2tQfJMQtK6

[scoutingthetrooper]

[housefinches]

shoutout to girls (gender neutral) who are afraid of using the oven. i love you i am you and together we will defeat that beast 👩‍❤️‍💋‍👩 (no we won’t)

[daily-deliciousness]

Garlic parmesan french fries