Click to view our Accessibility Statement or contact us with accessibility-related questions
Duncan
3731
Jun 20, 2018
This:
search
Cloaca
1906
Jun 20, 2018
DuncanThanks! The potatoes are used us, but I have made potato chips from time to time. They need to be eaten immediately, and then they're delicious. Otherwise, they don't stay crisp. I wonder how manufacturers keep them crisp. I don't soak them in water. Maybe that's it.
RayF
22219
Jun 21, 2018
CloacaProbably one of those things you don't really want to know.
Duncan
3731
Jun 21, 2018
RayF
search
RayF
22219
Jun 21, 2018
DuncanHence the expression: "Knowledge is flour"
search
Cloaca
1906
Jun 22, 2018
RayFThe science of crispy chips, from J. Kenji López-Alt at Serious Eats:
https://www.seriouseats.com/2010/09/the-food-lab-extra-crunchy-homemade-potato-ch.html
I should have known that they would have had something on this. Boiling in vinegar, then frying. Thank god no sous vides was involved.
RayF
22219
Jun 22, 2018
CloacaExcellent advice and damn the man who invented the sous vides! There is something utterly demonic about submerging a Cheeseburger into hot water! That's no way to treat a meat-patty!!!
Cloaca
1906
Jun 22, 2018
RayFThe only legitimate use for sous vide is onsen tamago.
PRODUCTS YOU MAY LIKE
Trending Posts in More Community Picks