Supper, Friday March 26, 2020: burger; fruit; fries.
I like homemade fries, for about 30 seconds. After that they go soft and rubbery and greasy. Boo.
I finally solved the problem, at least for us. I suppose this works also for julienne fries but we like disks. I slice them a quarter inch on a mandolin. I usually leave the peels on unless they have gotten too much light. The trick is temperature and timing.
Get the oil to 325f, cook the fries to done. When you pull them they will immediately go soggy. Let them rest at least a good five minutes while you bring the oil to 375f. Now drop them again and cook to desired color. They will last a lot longer.
The green stuff is not turned mayo. Avocado, mushed and spread.
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