Should you boil first? What about double frying? Follow Sam Wong's scientific strategy and you can cook perfect fries for yourself
James Winspear
What you need
Cooking oil
Potatoes
Wok or large pan
Thermometer
CRISPINESS is one of food’s most prized properties, but why do we find it so appealing? It might be because it often arises when raw ingredients become delicious and nutritious cooked food. Charles Spence at the University of Oxford also speculates that we have learned to associate crispiness with high-fat foods, which we find particularly rewarding.
The ultimate crispy and rewarding food has to be the chip. To be clear, I mean the hot, fried sticks of potato, not the thin discs, which are called crisps in …
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January 16, 2020 at 01:04AM
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How to cook perfect chips: Learn the science of crispiness - New Scientist
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