Posts by mitch

ACTUALLY, OF ALL THE HAMBURGER JOINTS, MCdONALDS' HAS THE WORST FRIES.

You mean good old lard.

I used a salad spinner as well. It must have been the oil temp.

Thanks. I did spread them out and drain them right away. I am perplexed.

I thought I had the oil hot enough for both cookings. They got ready in about 2 minutes. I wonder if it was too hot and just cooked the outsides?

Bought an infared point and shoot thermometer. Bought a Williams Sonoma stove top deep fat fryer (gas stove). Bought Canola Oil. Bought Russet potatoes. Followed specific instructions for Pomme Frites: Peeled and uniformly sliced...

Thanks All I appreciate your comments

I am curious as to when to use flour vs. cornstarch as a thickening agent. For example, when I make cream gravy (e.g. sausage gravy), I use flour. What is the practical difference? - Thanks in advance