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Joined: Apr 2017
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Campfire Kahuna
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Campfire Kahuna
Joined: Apr 2017
Posts: 16,005
You'd think but not with cold start method I posted above. Embrace the science.

Originally Posted by Hogwild7
If you put Anything in cold oil or fat they will soak up more of it. The goal when deep frying is to seal up the outside with a crust and cook the inside without being greasy. That is done by having the correct temp to start and maintaining that temp during cooking.


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Originally Posted by Hogwild7
If you put Anything in cold oil or fat they will soak up more of it. The goal when deep frying is to seal up the outside with a crust and cook the inside without being greasy. That is done by having the correct temp to start and maintaining that temp during cooking.


This is “worng”

😂

The “cold start” lasts for about 2 minutes because the burner is on full blast until the oil just begins boiling.

Raw potatoes are hard and don’t absorb oil.

Burner is then reduced to maintain the slow simmer.

Think of it as a “reverse sear” for potatoes



With the thickness of the wedges I cut, if the oil is at say 350° or browning temperature, the potato will be hard, raw, and uncooked in the middle when golden outside

BTW, the recipe was from a Bon Appetite or a Food and Wine magazine and called “1 Hour Fries”


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Campfire Kahuna
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Originally Posted by 5sdad
In the air fryer - disappointing.
Not a substitute for deep fat by any means, but spraying the food with a bit of oil helps a lot. Wifey does that with wings and it makes a big difference.

We’re not doing fries since we’re both doing keto. Someday!


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Have sprayed with oil - they still come out "white".


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