The intricacies involved in taking two simple ingredients—
potatoes and oil—and applying science, heat, and a bit of
blind faith are so complex that it boggles the mind. It took
me a good decade to finally decode their secrets, to achieve
that holy grail of burger joint cookery: the perfect French
fry. A substantial, crisp, grease-free crust that cracks open
with a puff of steam revealing a tender, almost fluffy center.
There are four basic criteria that define a perfect French
fry:
nandana
(Nandana)
#1