Damn. Now I’m gonna have to go to the grocery store and buy potatoes (there goes my boycott!) and make some french fries tonight. Ooooh…maybe I’ll make french fries and sloppy joes. Yum.
The food lowers the temp of the fat when you put it in so keep the heat up until oil has time to get back up. Also do small batches – bigger ones reduce the heat quickly & that’s when the fries absorb oil.
who said heating olive oil is a no no, textpert? thats crazy
“The Chinese invented frying.”
I thought the Chinese had a fear of frying.
Aluminum slotted spoon is better – absorbs less heat.
I have an announcement to make.
I will not be making any announcements today.
Thank you for your time.
The Chinese invented frying.
Get yourselk one of those brass mesh strainers with the bamboo handle.
Damn. Now I’m gonna have to go to the grocery store and buy potatoes (there goes my boycott!) and make some french fries tonight. Ooooh…maybe I’ll make french fries and sloppy joes. Yum.
You have to keep stirring the fries as well. If you don’t they will stick together and you will wind up with a gooey mess.
The food lowers the temp of the fat when you put it in so keep the heat up until oil has time to get back up. Also do small batches – bigger ones reduce the heat quickly & that’s when the fries absorb oil.
Preferably one with good taste.