Used the double-fry method. First on low heat, about the same temperature as boiling water. Then allow them to cool. Re-heat the oil except higher the second time to dehydrate. I can see the bubbles become a lot less active. And they're still not crispy.
What a bummer!
This tells me to switch to a three-fry method. And that's just a pain in the butt.
I got these things to be so crispy when I was thirteen and living in Louisiana. And now in Denver they're just not.
Man, sometimes this high altitude cooking is a drag. I don't have the patience for this.
Pat 'em dry, and dose with Goya Adobo powder. And remember that altitude makes a difference. You'll want a higher temp. But you knew that already. Probably just didn't think of it at the time.
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