Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
16 hours ago, Shelby said:When I have a minute--hopefully tomorrow, I'm going to describe my french fry process and get some help from you guys.
Soak fries for 30 minutes. Dry with paper towels and toss in oil. About a tsp per spud. Cook for 5 minutes at 360, toss. Raise temp to 390 and cook for another 10, tossing half way through.
This is for fries about 1/4” wide.
16 hours ago, Shelby said:When I have a minute--hopefully tomorrow, I'm going to describe my french fry process and get some help from you guys.
Soak fries for 30 minutes. Cook for 5 minutes at 360, toss. Raise temp to 390 and cook for another 10, tossing half way through.
This is for fries about 1/4” wide.
