I've been disappointed in the two-fry method resulting in soggy French fries after all that trouble. One time I saw Paula Dean demonstrate her two-fry technique. Viewers who counted noticed she actually fried them three times. So I tried that tonight and it worked.
The last fry at higher temperature the idea is go until the bubbles nearly stop indicating there is no more moisture inside the potatoes that will migrate to the surface and turn them limp. But you don't want to eliminate all the moisture or else they'll turn into hard unpleasant potato-cardboard.
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