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New Potato Chips
My French Fries were was so successful, I decided to ignore my distant memories of an oil soaked kitchen and try the same method for Potato Chips.

I simmered the slices in vinegar laced water for 5 minutes, drained them, and dried them for 20 minutes or so before frying. The chips fried quickly, were excellent, and no splattering oil at all!

Potato Chips.
New Heard the same Saratoga tale while on a canoeing trip to the Adirondocks with Scouts.
So, it must be true! :)
Alex

"There is a cult of ignorance in the United States, and there has always been. The strain of anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that "my ignorance is just as good as your knowledge."

-- Isaac Asimov
New Check your temperatures
Bring it up to 400, but don't let it get above 360. Huh?
--

Drew
New Temperatures are correct.
Upon adding the potatoes to the oil, the temperature drops precipitously, then comes back up, but you should limit how far back up it comes.

As they finish, potato chips are not very massive and contain little residual water, so the oil temperature could easily go way over 400 degrees, even on my antique stove.

This is not so much a problem with the French Fries, as they also go in at 400 Degrees, but are done by time the oil gets back to 360 or so because they are much more massive and contain a lot more water.
New Got it. I'd include that explanation as a note, 'cause it's confusing.
--

Drew
New Yes, I changed two words, which should do it.
     Potato Chips - (Andrew Grygus) - (5)
         Heard the same Saratoga tale while on a canoeing trip to the Adirondocks with Scouts. - (a6l6e6x)
         Check your temperatures - (drook) - (3)
             Temperatures are correct. - (Andrew Grygus) - (2)
                 Got it. I'd include that explanation as a note, 'cause it's confusing. -NT - (drook) - (1)
                     Yes, I changed two words, which should do it. -NT - (Andrew Grygus)

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