These fries were blanched in boiling water for a mere minute, spun as a salad, dried and then fried. It was a test to see if something I saw on TV would work. The cook said blanching them in water arrests an enzyme (that goofs on the potato later) without over doing it on the precooking stage. Of course that can be done in either boiling water or in oil at a lower temperature. These fries were limp and lifeless. Not fluffy inside and not crunchy outside. So the worst of both undesirable french fry characteristics. Next time I'll boil them longer until more tender before giving up on the water pre-cooking method.
There's something about plunging french-sliced potatoes in the iciest of ice-cold water.
ReplyDeleteBut then, there's also something about frying them in a fat-combo which includes lard. Or at least "beef juice."
These days, it's always the new frontier, always, and so we must do make-overs, always. Better a new sort of crunch than the old, familiar crunchy!
; )
: )