General Discussion > Food & Drink

The Burger Lab: How to Make Perfect Thin and Crisp French Fries

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GillE:
HB lets his chips go completely cold so almost all the moisture in them evaporates.  Then he refrigerates them, so they dry out even more.  As a result, the chips are so light they almost disintegrate when they hit the hot oil.  They're wonderfully crisp on the outside and fluffy on the inside, but you get a lot of 'scraps' too.

Rik:
I like scraps. I wonder if the technique works for roasts?

Clive:
I far prefer BK too.  Much tastier.  Macs leave a nasty taste in the mouth.

GillE:
On the topic of of chips, this blog entry by Victoria Coren made me smile.

Simon:
 ;D

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