Quote:
Originally Posted by Obltn Strand
Cook the potato pieces first in boiling water so that they become flaky. Take them outside/put in refrigerator/sink in cold water in open minigrip bag and allow to cool. This is to remove moisture and moisture is your enemy. Cut temperature by 20-30 degrees with both frying times and also cool them down after first frying time.
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You mean the second frying at LOWER temperature than the first blanching? Practically everybody says its right the other way around?!
Well, quite counter-intuitive, but I make a mental note of that.