The Food Lab: Better Home Cooking Through Science

they’ve been picked. If potatoes have too much sugar, they won’t crisp properly, and they’ll become a ...

The dreaded “hollow fry.” There are a lot of things that the McDonald’s corporation does wrong, but also some ...

strengthens the pectin with the aid of a natural enzyme called pectin methylesterase (PME). Accordin ...

intact, while sweeter apples like Macoun will almost completely dissolve. Just like in a potato, ...

While the plain-water-cooked fries had broken down by the ...

time they were cooked through, the fries cooked in the vinegar-spiked water stayed perfectly intact ...

Moreover, they were crisp enough that they stayed crisp for a full 10 minutes after frying. WHY FREE ...

The best way to preserve fries is to freeze them after the first frying stage. You can then fry ...

results in a drier, fluffier interior. The best part? Because freezing actually improved them, I c ...

THIN AND CRISPY FRENCH FRIES NOTES: For best results, it’s imperative that you use an accurate instant-rea ...

SERVES 4 2 pounds russet (baking) potatoes (about 4 large), peeled and cut into ¼-inch-thick fries (keep ...

Place the potatoes and vinegar in a medium saucepan, add 2 quarts water and 2 tablespoons salt, and bring ...

THE ULTIMATE QUINTUPLE-COOKED THICK AND CRISP STEAK FRIES I’ve never been a fan of steak fries. The ratio ...

increased the total number of frying stages to four and five respectively.¶ ¶ ¶ Turns out that ...

About Oil,” here). For these fries, I like to leave the skin on the ends of the potatoes to give you ...

end of this stage, when the potatoes have been boiled once and fried three times, they can ...

If you’re a member of the online community (and who isn’t these days?), you’ve probably read about French ...

To do it, cut your potatoes and rinse them in water, then carefully dry. Put them in your ...

CRUNCHY OVEN FRIES In need of a quick fix? Crunchy oven fries don’t live up to the simple-yet-lofty ...

a bit of buttermilk, which is just thick enough to coat them in a layer of liquid that then forms ...