hahabogus wrote:
> tom spillman > wrote in
> :
>
> <snippage>
>
> Tom, I hope I can call you that otherwise I'm talking to the wrong
> person. Have you considered the size of the french fries ie the thickness
> and width....I don't own a deep fryer I deep fry using a pot and a
> burner on my electric stove. And I find that the overall thickness of the
> fry makes a big difference in the quality of the fry. Also a presoak in
> cold salted water to help remove starch from the offending fry. Oh and of
> course a through drying afterwards. I lean towards a fry that is about
> 3/8ths of an inch in width and thickness.
>
> If recovery from reduced cooking temp is your main concern may I suggest
> frying smaller batches or a larger quantity of oil or a larger more
> wattage fryer.
>
> BTW what are your feeling on funnel cakes another deep fryer delight.
>
Those are interesting Ideas that I am considering. BTW, I had dried the
potatoes before cooking. But I think you have listed some good
alternatives.

I LIKE funnel cakes, but I find that I really have to watch what I eat
now, otherwise I put on too much weight. Funnel cakes could cause me to
devour the whole bunch, so I haven't tried them in my new fryer and
probably won't in order to avoid temptation. Didn't Oscar Wilde say:
"I can avoid anything except temptation!"

Regards...

Tom