Serendipity
Sounds interesting. I also like the twice-fried method. Deep fry raw potato strips at moderate temp until lightly golden. Remove and let cool. Raise the heat of the oil to about 370¡F and fry them again until they're the color you like. This gives you a crisp and crunchy exterior with a fluffy interior.
But I admit that the most common fries in our house come from an Ore-Ida bag and are baked in the toaster oven with no additional oil. Lots of black pepper, the salt that comes with 'em.
-aem
Making french fries requires a two-step cooking method. First step is at a relatively low temp, if deep frying. This is my gripe. If you deep fry at temps less then 350, the oil can soak into the food. But the boiling method, which I never would have thought of, would replace that low-temp oil step.
Hmmm...Where my copy of Florence Tyler's English fish and chips recipe. The boiling or steaming method makes french fries almost healthy!
Bret
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