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Rant: my frozen fries went from soggy to actually crispy in 2 weeks and it was one dumb thing
I used to pile fries in the basket almost to the top and shake them twice, and they came out limp and pale almost every time. Two weeks ago I started doing small batches, maybe a single layer and a half, and cooking at 400 instead of 380. The difference is not small. Same bag of fries, same machine, but now the edges actually brown and the insides stay fluffy instead of turning to mush. I also stopped adding oil before cooking and just toss them with a tiny bit after. Anyone else figure out their crispiness problem was really just crowding the basket the whole time?
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margaretj401mo ago
Are we really calling two weeks of fry experiments a breakthrough? Small batches and higher heat is just how you're supposed to cook them.
I mean, good for you, but this is like discovering you should not put ten things in a toaster at once.
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