= Сообщение: 2643 из 12525 ====================================== ENET.SYSOP = От : Janis Kracht 1:261/38 19 Aug 15 16:17:50 Кому : Ward Dossche 19 Aug 15 16:17:50 Тема : Re: Link confirmation FGHI : area://ENET.SYSOP?msgid=1:261/38.0+e0ed44a3 На : area://ENET.SYSOP?msgid=2:292/854+e1076293 = Кодировка сообщения определена как: CP866 ================================== Ответ: area://ENET.SYSOP?msgid=2:292/854+e1084392 ============================================================================== >> > It's many of the projects, along with making the perfect fries ...
>> I use the twice-fried method.
> Indeed, the same here.
>> First submerge the potatoes fries in a bowl >> of water for at least 30 minutes up to 24 hours.
> Hmmm ... why ?
One cook at least suggests: "Soaking is key-this removes the starch, keeps the potatoes from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness. As far as oils go, peanut oil is the best for deep frying."
"The Joy of Cooking" original author also mentions soaking in water.. that is my go-to cookbook.
I use olive oil though (sin against potato fryers I suppose). It's just better for everything <g>.
> I peel the potatoes, wash 'm, dry 'm, cut into fries with the fries-cutter I > inherited from my mam and which dates from before WW2, dry them off again >because they contain a lot of moist, and then double fry them exactly the same > way as you describe, and sorta as BjЎrn did too.
That's a neat tool to have.
>> None of which is particulary healthy I expect. <grin> > When I was little my mam used melted pork belly-fat for deep-frying ... talk > about 'healthy', but they tasted heavenly. Nowhere near what you can get in > today's fast-food outlets.
I believe that :)
> When I make 'n, the 7 of us consume about 8-9 pounds of unpeeled potatoes in > one meal.
That's a lot of 'taters <g> I dug up about 7 lbs. of potatoes from my garden beds so far... the plants will probably continue to produce until early Nov. here.
> I also experimented with the thickness of the fries, as my mam's cutter has > several options.
