Review on 🍎 Cuisinart 6x6mm Fruit Vegetable and French Fry Disc Compatible with 7 and 11-Cup Processors by Brian Dildine

I bought this light from Revain a few years ago. I've used it several times and didn't really like the quality of the fries so I removed it. Last week I decided to try again. I searched the internet for a good recipe and got some good advice which I used. The fries are fantastic! If you are in the mood for some really tasty fries and you have time, here's what you need to do: - Peel fries. Ruddy potatoes are the best. DO NOT USE RED POTATOES. They are not intended for french fries. Cut off a little on each side to make a rectangle. It cuts into small strips and pieces. Ideally, french fries should be roughly the same diameter. - Place each potato individually in the chute so that the longer part of the potato is resting on the attachment blade. - Start the processor. - Place all the potatoes in a bowl and run them under the water in the sink until it runs clear. You want to remove all the starch from them. This will make them crispier. When washing, sort the potatoes and remove potatoes that are too thin. If they're short, no big deal. You just want them to be more or less the same size. If you don't do this, you run the risk of burning some of the fries and undercooking others in the batch. You could probably save the defective potatoes for pureeing or something similar. I just didn't think about it at the time. Put the fries in the fridge by submerging them in a bowl of water and letting them cool for an hour or even overnight, it will work. I made them the night before so they can be fried the next day. Here's the big secret of restaurant potatoes: they need to be cooked twice. I boiled the potatoes in boiling water for five minutes. Then I took them out and dried them on paper towels. They have to be gentle or they will fall apart and don't leave them there for too long! 5 minutes maximum! Most restaurants pre-cook by first frying at around 350°C, draining the fries, then increasing the temperature and frying again at 400°C. However, vaping is less messy and you use less oil. So here's what I did. Almost finished! Pour oil into a frying pan or use a deep fryer. Heat it up to around 400 or just put in a small potato and see if it sizzles a lot. If so, the oil is ready. - Put the fries in it, don't overfill it! Fry them in batches. They'll be ready in 5-7 minutes. follow them! - Fish out the fries and place them on paper towels to drain. - Sprinkle with salt. - After you cook those potatoes, your oil needs to be heated in the pan for the next batch, so add more. Fries. I repeat! If you like thinner McDonalds-style fries, you should be very happy with the results of this method. Much luck!