This post is a linked one to a French Fry recipe.
To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Sure, my thick-cut pub-style fries are super-potatoey and fantastic, and when I'm in the mood for them, my seasoned steak fries can't be beat, but for thin, super-crisp fries (I'm talking the kind that only appear in fast food restaurants and French bistros under the name frites)? I'm always better off running down to the take-out window than bothering to fry them myself at home. Link
The target page is a combination tick-tock about the research and some good old gastroporn regarding fries. The difference between the author's method and the double fry fiites method is the introduction of a quick step involving ascidulated water. Plenty of pictures for those of you that don't have a House of Clown just down the street. (A back road in Nevada?)
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