"Paul M. Cook" <pmcook@gte.net> ha scritto nel messaggio
news:eKYti.17645$ug3.5360@trnddc06...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:f99hd2$4o0$1@tdi.cu.mi.it...
>>
>> "Paul M. Cook" <pmcook@gte.net> ha scritto nel messaggio
>> news:1wXti.8100$J13.6254@trnddc02...
>>>
>>> "Pandora" <mirybranca@alice.it> wrote in message
>>> news:f99e97$9r$1@tdi.cu.mi.it...
>>>> My friend, you know I have had many problems with fried potatoes (it's
>>>> since about 7 years I try). They came out so soft!!! This is because we
>>>> don't have good potatoes (here we are in Italy and not in Germany). And
>>>> you know I become very angry when I can't make a good dish. So I have
>>>> turned on my brain and I have begun to think. After racking my brains I
>>>> have invented an expedient; I don't know if "invented" is the proper
>>>> term because I remember (but I have remembered after 7 years) that my
>>>> mother used to make like this! To make very crispy fried potatoes: cut
>>>> them with the proper machine at the same dimension. Then put the
>>>> potatoes in a bowl, covered with water. Then let them stay for about
>>>> one hour or more: this is the secret. A secret you will never read on
>>>> magazines or cookbooks. After, you must dry perfectly your chips
>>>> before you double fry (preferably in a fryer).
>>>> DOUBLE FRYING (very important):
>>>> Light your fryer and turn the temperature at 350°F (180°C). When it is
>>>> ready, put inside your dry potatoes and cook till they become golden
>>>> but not brown (it will take about 5-6 minutes). Then dry them very well
>>>> on cooking paper and let them stay till you are ready to serve them in
>>>> table (this is a VERY TIP! Because you can prepare them with great
>>>> advance ...and if you have guests...you know what I mean ...you will
>>>> need only few minutes to have CRISPY fryed potatoes on your table). Few
>>>> minutes before serving, put again your potatoes in your fryer (this
>>>> time the temperature will b of 375°F (190°C) and fry till they become
>>>> golden-brown and very crispy.
>>>> TRY TRY TRY! It's true and I Am so happy!
>>>> Perhaps someone of you will think I Am the second person who discovered
>>>> America (as we say in Italy ...:DDDD). But if, till yesterday, someone
>>>> would have told me to soak potatoes for more then 10 minutes, I would
>>>> have told him he was crazy!!!! :DDDD
>>>> Wating for comments...
>>>> --
>>>> Kisses and cheers
>>>> Pandora
>>>
>>> My only comment is that you'd have been my slave had you tasted my
>>> potato chips.
>>
>> Ohhhhhhhhhhhhhhhhhhhhhhh!!!!!
>
> My slave, yes, but I'd do the dishes for you.
>
>> I too discovered the secret, just by trial and error.
>>
>> Just like me :)
>
> Si. Great minds think alike. Experience is the best tutor. Exploring is
> the greatest adventure.



Oh! I love to explore!!!!


>
>> I would use a
>>> mandolin to shave the chips into ice water
>>
>> Ice water????? Ohhh! Tell me! Is it a new secret?
>
> It is, but too much for tonight. All will be revealed in time.


I can pay in Euro :DDDDDDD!!!!!



>
>> and let it sit for an hour give
>>> or take. A sprinkle of sea salt.
>>
>>
>> Also a sprinkle of sea salt???? Is it a new secret? tell me also this
>> tip, please!
>
> OK, yes, I will tell you. A fine grain of fine salt, sprinkled on the
> potatoes before frying will permeate the potatoes and make for a much more
> tantalizing, succulent, delicious result. Sea salt is my favorite for
> subtlety, tanginess and complexity.


Ohh! "Tantalizing" !!! What a poetic term you use!!! I love it! Many
compliments to you!
And many thank you for this tip. I thought salt could soften potatoes (..I
don't know why)!



>
>> Then two fryings, because the oil cools so
>>> fast. It worked for all kinds of shapes, my favorite being waffle cut.
>>
>> I have never made waffle cut because I don't have the machine. But I have
>> a tool (I have bought it 30 years ago when I went in London) which cut
>> potatoes in wavy sticks: it's my favourite shape! But I have set aside it
>> since I have had problems with fresh potatoes (I only fryed frozen
>> potatoes, because they became more crispy than the fresh ones I bought!)
>
> Ah this is easily fixed. Every mandolin/slicer has a "crinkle cut" knife.
> If you pass each stroke through the knife you get a parallel crinkle cut.
> But if you rotate the food about 45 degrees between each cut, you get the
> famous waffle cut.


Ohhh! I Am very confused! And surprised! I will shaw you a pic. So we will
understand if I have understood :)
You are very kind to have all this patience to explain to me all these
things:)
Thank you




>
>> And
>>> before I knoew it was fashionable I ate them with mayo mixed with
>>> mustard.
>>
>> Ohh! So do I! I don't like potatoes In Mc. Donald's style: with mayo,
>> Cutsup or other sauces.
>
> Horseradish and mayo dressing is awesome with fried potatoes. Another
> Dutch invention that I love.


Well! We coudn't never be married :((((( (((
:DDDDDDDDDDDDDDDDD



>
>>>
>>> I'd have owned you after one chip. And you know what they say about
>>> potato chips.
>>
>> Yesss!!!
>
> Great minds do think alike, my dear.
>
>>> But to be fair, the Belgians got there first.
>>
>> Oh! I didn't know!
>> Thank you for your comment, my dear. We will meet together after the
>> second chip...it's better ... :DDDDDD
>
> ;)
>
> Paul



Thank you very much Paul I enjoyed very much to have met you and I have
enjoyed very much your VERY interesting comments on fried potatoes!!!

Fondly
Pandora