"Pandora" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
> news:eKYti.17645$ug3.5360@trnddc06...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > ha scritto nel messaggio
>>> news:1wXti.8100$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.
>
>
>
> Oh! I love to explore!!!!
Me too!!!!
>
>>
>>> 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.
>
>
> I can pay in Euro DDDDDD!!!!!
You have a deal, my friend. I can be bought. Money, food, it's all good.
>
>
>>
>>> 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.
>
>
> Ohh! "Tantalizing" !!! What a poetic term you use!!! I love it! Many
> compliments to you!
> And many thank you for this tip. I thought salt could soften potatoes (..I
> don't know why)!
>
Salt and potatoes go together like a man and woman. Seemingly incompatible,
but truthfully inseparable - independent but conjoined, unique but only in
comparison. Some things are just a natural match and are lost without each
other.
>
>>
>>> 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.
>
>
> Ohhh! I Am very confused! And surprised! I will shaw you a pic. So we will
> understand if I have understood
> You are very kind to have all this patience to explain to me all these
> things
Not at all, it's my pleasure. I can understand what a potato can do to the
human soul; especially perfectly fried, crispy on the outside and tender on
the inside. And so do you. Perhaps in another place, in another time?
>>>> 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.
>
>
> Well! We coudn't never be married 
(((( ((( DDDDDDDDDDDDDDDD
Perhaps that is true, my dear, but think of how good the potatoes would
taste.? A life of sin could taste as sweet. Idaho, russets, reds, Yukon
Gold, whites, purple - all could be ours. But perhaps the stars just are
not in our favor?
>
>>
>>>>
>>>> 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
>
>
>
> Thank you very much Paul I enjoyed very much to have met you and I have
> enjoyed very much your VERY interesting comments on fried potatoes!!!
I will always remember tonight, it was magical in a starchy, crispy kind of
way. I am so glad to know I am not alone in my love of the potato. Few
can understand, but you however, know of what I speak. I can never be the
same man again no matter what potato pancake recipe I use. It was magic, my
mysterous friend.
Paul