On 4/25/2016 5:22 PM, dsi1 wrote:
> On 4/25/2016 1:13 PM, carnal asada wrote:
>> On 4/25/2016 4:20 PM, Bruce� wrote:
>>>>> Corn in French fries, poultry and fish? Weird.
>>>> >
>>>> >Some fries have rice too in the form of starch or flour.
>>> I thought they were made of potato. That's probably too naive.
>>
>> No mincing one, it's not:
>>
>> http://www.potatopro.com/product-typ...n-french-fries
>>
>> http://www.potatopro.com/product-typ...-and-derivates
>>
>>
>>
>> http://www.nytimes.com/1999/05/05/di...pagewanted=all
>>
>>
>>
>> I DREDGED one batch in potato starch before frying, as some fast-food
>> restaurants do to assure a crisp outer shell. The fries were crisp, but
>> the starch gathered into tiny balls on the surface and did not brown
>> well.
>
> I haven't tried making fries in ages but my suggestion is to make sure
> that the potatoes are as dry as you can make it before adding
> cornstarch.

Yesirree!

> I'd put it in a bag and shake it to knock of all the excess
> starch. OTOH, I don't like making French fries so... whatever.

I like the long soak, dry and double blanch/fry method.

I've yet to need corn or potato starch, but the former isn't bad on that
absurdly tasty Korean friend chicken!

Now I'm getting hungry.