Monday, May 31, 2010

The perfect french fry explained

By SteamyKitchen / 3 comments »

J. Kenji Lopez-Alt is my hero. A must-read for the anatomy of the perfect fry.

Print Recipe Share Email Facebook Twitter
Pin It

Categories: Finds
Ingredients:

You Might Also Like...

3 Responses to “The perfect french fry explained”

  1. Reply
    Kim in MD — 6/1/10 @ 11:44 am

    What a facinating article, Jaden! McDonald’s french fries, at their best(piping hot and salty), are my favorite french fries! They are a guilty pleasure, and thanks to you now I can make them at home…but not too often! Everything in moderation, right? ;-) Thanks for the fabulous link!

  2. Reply
    Kim in MD — 6/1/10 @ 11:46 am

    Ooops…sorry for the typo! I meant fascinating! :-)

  3. Reply
    Chef Monk — 6/1/10 @ 2:47 pm

    Hmmm… Always loved McDonald’s but haven’t had ‘em in forever. They’re not as decadent and greasy and salty as they used to be though, are they? In the spirit of taste tests though, we are on the same wavelength today, and Chef Monk invites everyone to take advantage of our FREE COOKING SPICES offer for those who participate in his new taste test challenge. See his journal for today for the lowdown.

Leave a Comment