Technique Thursday: How to make awesome French Fries

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The fries in Belgium, plucked fresh from noisy street vendors, are something special. Each bite begins with the satisfying crunch of a crackling, golden "skin", followed immediately by soft, steamy insides that melt, almost immediately, on the tongue. With just enough oil to help it all slide down, the fries - amazingly - are never greasy. You'll be happy to know that you can experience Belgian-quality fries in you own home. The key is twice-frying the potatoes. Basic Recipe (full … [Read more...]