How to Make Perfect Thin and Crisp French Fries
It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. Golden and delicious. [Photographs: J. N.B. I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great. To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Until now. I've been literally giddy with the quality of the fries that have been coming out of my kitchen for the last two days. Follow @ahamburgertoday on Twitter »Like AHT on Facebook » The Anatomy of a Perfect Fry There are a few factors that go into making a perfect fry: Perfect Fry Factor #1: The exterior must be very crisp, but not tough. In order to achieve this crispness, the surface structure of a fry must be riddled with micro-bubbles. Hamburgling "Yes Ma'am.
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