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I used to dump a whole bag of frozen fries in at once, now I do 2 handfuls and the difference is stupid
For years I treated my fryer like a washing machine. Dump in the whole 2 pound bag of frozen fries, walk away, come back to a sad pale pile glued together. Then last winter my uncle watched me do it at his place in Boise and just shook his head. He said the oil drops about 60 degrees the second that frozen brick hits it, and everything steams instead of fries. Now I do 2 small handfuls at a time and wait for the oil to climb back up between batches. Takes twice as long and I will never go back. Does anyone here actually own a thermometer they trust, or are you all just guessing like I was?
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nancybailey1mo ago
Thermometer's worth it. Guessing is how you get pale fries.
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