Produce Different Cuts of French Fries
French fries are consumed in a variety of places every day from restaurants to take out premises. French fries come in several cuts; while the average consumer might not be aware of this (nor be that interested!), both the French fry connoisseur and chef will benefit from an awareness of the different cuts.
Contents
Ingredients
- Potatoes
Steps
Allumette
This refers to the French word for "matchstick".
- Peel the potatoes or scrub thoroughly.
- Cut into lengths of 2–{{safesubst:#invoke:convert|convert}}, in the shape of matchsticks.
Shoestring
Shoestring fries are similar to allumettes but longer!
- Peel the potatoes or scrub thoroughly.
- Cut into lengths of 3–{{safesubst:#invoke:convert|convert}}.
- Make the diameter wider than an allumette; about an eight-inch is suitable.
Julienne
This refers to the famous technique for slicing a variety of vegetables. It also applies to French fries.
- Peel the potatoes or scrub thoroughly.
- Cut as for shoestring but alter the thickness to make them at least {{safesubst:#invoke:convert|convert}} thick.
Pont neuf
From here onward, the fries are getting bigger.
- Peel the potatoes or scrub thoroughly.
- Cut as for shoestring but lengthen to 5–{{safesubst:#invoke:convert|convert}}.
- Increase the diameter to half an inch thickness.
Soufflé
In this instance, use up your old potatoes for greatest effect.
- Peel the potatoes.
- Cut the potato in half longways.
- Cut half circles of one-eighth inch thickness.
- Place the half circles into a bowl of ice cold water (add ice cubes to keep cold).
- Leave for half an hour.
- Blanch the potato circles until soft.
- Arrange on a baking sheet and place into an oven at 400ºF. Bake until puffed and golden. They should have risen somewhat, like little "soufflés". Serve in a boat-shaped basket or a boat-folded linen serviette.
Things You'll Need
- Cutting board
- Sharp knife
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