"Julia Altshuler" > wrote in message
. ..
> Question: How hot is the oil when the food goes in? I think that's the
> 3rd variable and the one no one has mentioned.
>
>
> Possibility #1 - Heat the pan. Add cold oil and heat the oil. Now add
> the potatoes.

never did it this way - too slow.

> Possibility #2 - Heat the pan. Add cold oil. Add potatoes immediately.
>

guaranteed to stick around here

>
> Possibility #3 - Put the pan straight out of the cupboard onto the
> burner. Add cold oil. Wait for them both to heat together. Now add
> potatoes.

does not stick for me - but then I don't soak steel in soapy water

>
>
> Possibility #4 - Put the pan straight out of the cupboard onto the
> burner. Add cold oil. Add potatoes immediately and before the oil has
> heated.
>

soggy potatoes, sticking...

>
> You get the idea.

Possibility #5 - the amount of oil - (very few sticking foods in deep
fryers.)

Posibility #6 - whether the potatoes were dried before frying

Also, y'all have mentioned whether or not the
> potatoes stick. I also want to know if the potatoes come out greasy or
> crisp.
>
>
> I'd been taught to heat the pan, then heat the oil, then add the food,
> so that's the way I've always done it. Now I'm curious to start
> experimenting. I'd guess that putting food in cold oil would increase
> the likelihood of a greasy product.
>
>
> --Lia
>