"Paul M. Cook" > ha scritto nel messaggio
news:1wXti.8100$J13.6254@trnddc02...
>
> "Pandora" > wrote in message
> ...
>> My friend, you know I have had many problems with fried potatoes (it's
>> since about 7 years I try). They came out so soft!!! This is because we
>> don't have good potatoes (here we are in Italy and not in Germany). And
>> you know I become very angry when I can't make a good dish. So I have
>> turned on my brain and I have begun to think. After racking my brains I
>> have invented an expedient; I don't know if "invented" is the proper term
>> because I remember (but I have remembered after 7 years) that my mother
>> used to make like this! To make very crispy fried potatoes: cut them with
>> the proper machine at the same dimension. Then put the potatoes in a
>> bowl, covered with water. Then let them stay for about one hour or mo
>> this is the secret. A secret you will never read on magazines or
>> cookbooks. After, you must dry perfectly your chips before you double
>> fry (preferably in a fryer).
>> DOUBLE FRYING (very important):
>> Light your fryer and turn the temperature at 350°F (180°C). When it is
>> ready, put inside your dry potatoes and cook till they become golden but
>> not brown (it will take about 5-6 minutes). Then dry them very well on
>> cooking paper and let them stay till you are ready to serve them in table
>> (this is a VERY TIP! Because you can prepare them with great advance
>> ...and if you have guests...you know what I mean ...you will need only
>> few minutes to have CRISPY fryed potatoes on your table). Few minutes
>> before serving, put again your potatoes in your fryer (this time the
>> temperature will b of 375°F (190°C) and fry till they become golden-brown
>> and very crispy.
>> TRY TRY TRY! It's true and I Am so happy!
>> Perhaps someone of you will think I Am the second person who discovered
>> America (as we say in Italy ...DDD). But if, till yesterday, someone
>> would have told me to soak potatoes for more then 10 minutes, I would
>> have told him he was crazy!!!! DDD
>> Wating for comments...
>> --
>> Kisses and cheers
>> Pandora
>
> My only comment is that you'd have been my slave had you tasted my potato
> chips.

Ohhhhhhhhhhhhhhhhhhhhhhh!!!!!

I too discovered the secret, just by trial and error.

Just like me

I would use a
> mandolin to shave the chips into ice water

Ice water????? Ohhh! Tell me! Is it a new secret?

and let it sit for an hour give
> or take. A sprinkle of sea salt.


Also a sprinkle of sea salt???? Is it a new secret? tell me also this tip,
please!

Then two fryings, because the oil cools so
> fast. It worked for all kinds of shapes, my favorite being waffle cut.

I have never made waffle cut because I don't have the machine. But I have a
tool (I have bought it 30 years ago when I went in London) which cut
potatoes in wavy sticks: it's my favourite shape! But I have set aside it
since I have had problems with fresh potatoes (I only fryed frozen potatoes,
because they became more crispy than the fresh ones I bought!)

And
> before I knoew it was fashionable I ate them with mayo mixed with mustard.

Ohh! So do I! I don't like potatoes In Mc. Donald's style: with mayo,
Cutsup or other sauces.

>
> I'd have owned you after one chip. And you know what they say about
> potato chips.

Yesss!!!
>
> But to be fair, the Belgians got there first.

Oh! I didn't know!
Thank you for your comment, my dear. We will meet together after the second
chip...it's better ... DDDDD

--
Kisses and thank you
Pandora

>
> Paul