The food lab better home cooking through science ( PDFDrive ) 1133

Whiletheplain-water-cookedfrieshadbrokendownbythe


time they were cooked through, the fries cooked in the
vinegar-spiked water stayed perfectly intact, even after
boiling them for 50 percent longer than the other fries.
Despite their smooth-looking exteriors, I knew that by
boilingthemforsolong,I’dburstplentyofstarchgranules.
With the excess sugars washed away and the pectin
strengthenedandreadytobuttressthethick,crispwallsmy
frieswoulddevelopinthedeepfryer,allthatremainedwas
to give them a first fry at 325°F to burst any remaining
starch granules and begin crust formation, followed by a
second fry at 375°F to bring them up to a perfectly crisp,
goldenblond.
Frying them up proved it: they came out positively
riddledwithtiny,crispmicrobubbles: