On Tue, 21 Aug 2007 15:46:46 -0500, tom spillman
> wrote:

>Nancy2 wrote:
>
>>
>> (P.S. to Tom: potato chips are most crisp when they are double fried
>> - fry them about half way, take them out, let them drain, and then
>> when you're ready to eat, put them back in and finish them.)
>>
>
>Thank you. I was trying a variation from Cooks Illustrated magazine's
>web site. The preliminary cooking is done in a microwave rather than
>frying at a lower temperature, then they are supposed to be fried to
>crisp them up at a higher temperature. I think I had several problems
>and I'm going to try some alternatives, next time. I'm sure part of my
>problem is unfamiliarity of what I can do with this particular fryer and
>what I can't. I have a lot to learn about frying with it.
>
>I appreciate the information...
>
>Regards...
>
>Tom

well, it sounds like you're having fun playing with it. that's a good
thing.

your pal,
martha