or Connect
New Posts  All Forums:

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 potatoes. Rinsed potatoes 3 times in cold water to remove starch. Soaked potatoes in ice water. Heated fryer oil to 325F and cooked a small batch of potatoes until slightly brown. Removed and drained potatoes on paper towels. Heated oil...
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
New Posts  All Forums: