What do “shoestring fries” have to do with julienne, and which side of the grater makes them?

Question

Learn how shoestring fries relate to julienne cuts and grater choices.

Answer 1

Shoestring fries are a very thin version of julienne-cut potatoes, and they are typically made using a mandoline or a specialized fry cutter rather than a grater.

Detailed Explanation:

Julienne refers to a specific knife cut where food is cut into thin, matchstick-like strips. Shoestring fries are essentially a very fine julienne cut of potatoes. While a grater *can* technically produce small pieces of potato, it's not the ideal tool for creating uniform shoestring fries. The best way to achieve consistent shoestring fries is by using a mandoline with a julienne blade or a dedicated fry cutter. These tools allow for precise and even cuts, resulting in fries that cook evenly and have the desired texture. Using a grater would likely result in uneven pieces and a less desirable final product.

Pro Tip:

Soak your julienned or shoestring-cut potatoes in cold water for at least 30 minutes before frying. This helps remove excess starch, resulting in crispier fries. Be sure to thoroughly dry them before adding them to the hot oil to prevent splattering.