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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ish who wrote (23525)12/12/2011 6:46:06 PM
From: Murrey Walker  Respond to of 25073
 
Simplot developed a french fry that was coated which would not allow the cooling oil to penetrate the coating.

It looked like a french fry, but tasted much like a baked potato.

Don't think they're enjoying too much success with it, though.

:)



To: Ish who wrote (23525)12/13/2011 3:09:34 PM
From: Peter V  Read Replies (1) | Respond to of 25073
 
"You bring the oil to a boil for 15 minutes and don't touch the spuds."

Oil does not boil. The water in the spuds will start to boil as the oil gets over 212F. Do you mean just heat the oil for 15 minutes? Or for 15 minutes after the spuds start bubbling?

Is there a target temp for the oil?

What was the name of the show? Maybe we can get details that way.


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