There are still a few levers to pull that impact sugar content. During storage potatoes continue to respire , be it at a low rate, to keep their core processes going. To provide fuel for these processes, the potatoes need glucose. This glucose is supplied by breaking down starches within the potatoes. Starch is made up of long chains of glucose molecules.
By breaking down the starch, the potato gets access to free glucose, a great energy source. If potatoes break down more starches into sugars than they actually need at that point, the sugar content of the potato increases.
This has been shown for different varieties, although again, some varieties might be more susceptible than others. Generally, the excess sugar product does not start immediately, but takes a few days to get started.
Storage at moderate temperatures can again even out sugar concentrations! For manufacturers who store potatoes for extended periods of time this is a true balancing act. They want to slow down respiration to keep the potatoes alive longer which is best done at lower temperatures.
Storing them in a cool place will reduce and slow down sprouting, however, might increase the sugar content. When this happens a potato will also make extra sugars. The sprouts need energy to grow and they get this from the sugars. By slowing down the respiration of potatoes, sugar formation can be slowed down as well.
Apart from temperature, this can also be done by changing the gas composition of the air surrounding the potatoes. This concept is also used when packaging freshly cut vegetables this is called modified atmosphere packaging, MAP. To respire potatoes use oxygen and produce carbon dioxide. By lowering the oxygen content and increasing the carbon dioxide concentration in the air surrounding the potato, the respiration can be slowed down. Keeping the theory in mind, we decided to put all of these recommendations to the test in a real-life situation.
Best practices for manufacturers might be quite different than those for at-home consumers. At home you tend to not need to store potatoes for months and months on end. Also, whereas large-scale manufacturers will have highly standardized production processes, smaller-scale manufacturers can be more agile. If you see your french fry browning a little faster than a few days back, you can adjust your processes.
Nevertheless, you are often strongly advised to definitely NOT store your potatoes in the fridge. That would be detrimental. Increase to a 6- or 8-qt. Better to have too much than not enough, so spring for the extra bottle.
Place it inside a rimmed baking sheet to catch any drips, then lay a few paper towels on top to absorb excess oil. Get the recipe: Crispiest Potato Chips. Keep an eye on the thermometer and adjust the heat as needed. Science of the Soak When frying potato chips, starch and sugar in the spuds can cause them to brown too quickly, leaving them toasty on the edges but undercooked inside.
Rinsing them in vinegar and water accomplishes two things: It not only minimizes those problematic starches, but the vinegar also helps keep the potato cells intact, so they fry up crisp, not mushy. The result: beautifully browned, evenly cooked, unbeatably crunchy potato chips. We fried a lot of potatoes: These little purple ones and russets are the best. If the batter thickens as you work, thin it with a bit of soda water as needed.
When the food is plunged into the oil, the water in the food evaporates as steam into the hot oil. Water in the food moves towards the surface to replace what is being removed. What initially occurs is that the moisture flowing from the food pushes the oil away from the food. If this continues, the fried food will come out light colored and appear undercooked below, left.
As oil breaks down, surfactants in the oil contact the surface of the food causing the browning reactions needed to produce that desirable golden-brown color and enhancing moisture removal from the food. You may have observed in your own restaurants or kitchens that food fried in brand new oil is often very light in color. It is for this reason that doughnut fryers will often add a little old oil to a fryer to ensure that hey get the color their customers expect. As the starch fries in the hot oil, it dries into a pleasantly crisp shell and protects the moisture beneath.
The food inside steams while the coating browns and crisps. After frying, the food will continue to steam, but as long as you can see steam rising from the surface of your fried chicken or tempura, the moisture is escaping and the coating will stay crisp.
As soon as the food cools and the steam stops, any remaining moisture in the interior is absorbed into the coating, making it soggy; this is why fried foods are best eaten soon after frying. Starch is naturally present in certain foods, like potatoes and fritters, but for frying some things, especially meats and fish, a starchy coating like batter or breadcrumbs needs to be added.
Both create crisp crusts during frying, and there are pros and cons to each. Batters form a more solid surface than breadcrumbs do. This makes them better for frying delicate ingredients like fish fillets, which tend to fall apart during cooking.
For an even crisper crust, use corn flour finely ground cornmeal or gluten-free rice flour. Breadcrumb coatings stay crisp longer than batter coatings, but the process of breading can be more involved: Typically, the food needs to be dusted with flour to dry its surface, and then dipped in egg to help the crumbs adhere and form a crust.
For the crispest breaded crust, use panko breadcrumbs. Shaped in long slivers rather than rounded bits, these crumbs have more surface area exposed to the hot oil, so they crisp more thoroughly. Instead, let it cool, pour it into a biodegradable container, such as a paper milk carton, and throw it out with your regular trash.
Some cities also have collection centers for recycling used cooking oil. Classic Fried Chicken. Buttermilk-Battered Onion Rings. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking.
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