"Pandora" > wrote in message
...
>
> "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!!!!!

My slave, yes, but I'd do the dishes for you.

> I too discovered the secret, just by trial and error.
>
> Just like me

Si. Great minds think alike. Experience is the best tutor. Exploring is
the greatest adventure.

> I would use a
>> mandolin to shave the chips into ice water
>
> Ice water????? Ohhh! Tell me! Is it a new secret?

It is, but too much for tonight. All will be revealed in time.

> 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!

OK, yes, I will tell you. A fine grain of fine salt, sprinkled on the
potatoes before frying will permeate the potatoes and make for a much more
tantalizing, succulent, delicious result. Sea salt is my favorite for
subtlety, tanginess and complexity.

> 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!)

Ah this is easily fixed. Every mandolin/slicer has a "crinkle cut" knife.
If you pass each stroke through the knife you get a parallel crinkle cut.
But if you rotate the food about 45 degrees between each cut, you get the
famous waffle cut.

> 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.

Horseradish and mayo dressing is awesome with fried potatoes. Another Dutch
invention that I love.

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

Great minds do think alike, my dear.

>> 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



Paul