Finally my SUPER CRISPY fried potatoes SECRET and recipe.

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
Wating for comments...
--
Kisses and cheers
Pandora

My only comment is that you'd have been my slave had you tasted my potato
chips. I too discovered the secret, just by trial and error. I would use a
mandolin to shave the chips into ice water and let it sit for an hour give
or take. A sprinkle of sea salt. Then two fryings, because the oil cools so
fast. It worked for all kinds of shapes, my favorite being waffle cut. And
before I knoew it was fashionable I ate them with mayo mixed with mustard.

I'd have owned you after one chip. And you know what they say about potato
chips.

But to be fair, the Belgians got there first.

Paul

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:1wXti.8100$J13.6254@trnddc02...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
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!!!!!

I too discovered the secret, just by trial and error.

Just like me 🙂

I would use a

Quoted message said:

mandolin to shave the chips into ice water

Ice water????? Ohhh! Tell me! Is it a new secret?

and let it sit for an hour give

Quoted message said:

or take. A sprinkle of sea salt.

Also a sprinkle of sea salt???? Is it a new secret? tell me also this tip,
please!

Then two fryings, because the oil cools so

Quoted message said:

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!)

And

Quoted message said:

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.

Quoted message said:

I'd have owned you after one chip. And you know what they say about
potato chips.

Yesss!!!

Quoted message said:

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 ... 😄DDDDD

--
Kisses and thank you
Pandora

Quoted message said:

Paul

"Pandora" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

I would have
told him he was crazy!!!! 😄DDD
Wating for comments...
--
Kisses and cheers
Pandora

I add salt to the water

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

I would have
told him he was crazy!!!! 😄DDD
Wating for comments...
--
Kisses and cheers
Pandora

I add salt to the water

What is the use of salt in the water for potatoes? Could you explain to me?
TIA

--
Kisses
Pandora

"Pandora" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

"hahabogus" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I would have
told him he was crazy!!!! 😄DDD
Wating for comments...
--
Kisses and cheers
Pandora

I add salt to the water

What is the use of salt in the water for potatoes? Could you explain
to me? TIA

I just add the salt, it seems to make for a tastier french fry. I added
the salt the first time because I wanted to. I have explaination I just
salt my soaking water. Not a lot of salt is added say maybe 1/2 tsp at a
guess.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:1wXti.8100$J13.6254@trnddc02...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
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.

Quoted message said:

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.

Quoted message said:

I would use a

Quoted message said:

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.

Quoted message said:

and let it sit for an hour give

Quoted message said:

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.

Quoted message said:

Then two fryings, because the oil cools so

Quoted message said:

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.

Quoted message said:

And

Quoted message said:

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.

Quoted message said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

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 ... 😄DDDDD

😉

Paul

"hahabogus" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

"hahabogus" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

> I would have
> told him he was crazy!!!! 😄DDD
> Wating for comments...
> --
> Kisses and cheers
> Pandora
>

I add salt to the water

What is the use of salt in the water for potatoes? Could you explain
to me? TIA

I just add the salt, it seems to make for a tastier french fry. I added
the salt the first time because I wanted to. I have explaination I just
salt my soaking water. Not a lot of salt is added say maybe 1/2 tsp at a
guess.

Ohhh! Then I must try! I will let you know.
Thank you
--
Kisses
Pandora

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:eKYti.17645$ug3.5360@trnddc06...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:1wXti.8100$J13.6254@trnddc02...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
> 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 ...😄DDD). 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!!!! 😄DDD
> 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.

Quoted message said:

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!!!!

Quoted message said:

Quoted message said:

I would use a

Quoted message said:

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 😄DDDDDD!!!!!

Quoted message said:

Quoted message said:

and let it sit for an hour give

Quoted message said:

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)!

Quoted message said:

Quoted message said:

Then two fryings, because the oil cools so

Quoted message said:

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

Quoted message said:

Quoted message said:

And

Quoted message said:

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 🙁(((( (((
😄DDDDDDDDDDDDDDDD

Quoted message said:

Quoted message said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

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 ... 😄DDDDD

😉

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

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:eKYti.17645$ug3.5360@trnddc06...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:1wXti.8100$J13.6254@trnddc02...
>
> "Pandora" <[email hidden]> wrote in message
> news:[email hidden]...
>> 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 ...😄DDD). 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!!!! 😄DDD
>> 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.

Quoted message said:

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!!!!

Me too!!!!

Quoted message said:

Quoted message said:

Quoted message said:

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 😄DDDDDD!!!!!

You have a deal, my friend. I can be bought. Money, food, it's all good.

Quoted message said:

Quoted message said:

Quoted message said:

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)!

Salt and potatoes go together like a man and woman. Seemingly incompatible,
but truthfully inseparable - independent but conjoined, unique but only in
comparison. Some things are just a natural match and are lost without each
other.

Quoted message said:

Quoted message said:

Quoted message said:

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🙂

Not at all, it's my pleasure. I can understand what a potato can do to the
human soul; especially perfectly fried, crispy on the outside and tender on
the inside. And so do you. Perhaps in another place, in another time?

Quoted message said:

Quoted message said:

Quoted message said:

> 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 🙁(((( ((( 😄DDDDDDDDDDDDDDDD

Perhaps that is true, my dear, but think of how good the potatoes would
taste.? A life of sin could taste as sweet. Idaho, russets, reds, Yukon
Gold, whites, purple - all could be ours. But perhaps the stars just are
not in our favor?

Quoted message said:

Quoted message said:

Quoted message said:

>
> 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.

Quoted message said:

> 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 ... 😄DDDDD

😉

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!!!

I will always remember tonight, it was magical in a starchy, crispy kind of
way. I am so glad to know I am not alone in my love of the potato. Few
can understand, but you however, know of what I speak. I can never be the
same man again no matter what potato pancake recipe I use. It was magic, my
mysterous friend.

Paul

In article <[email hidden]>, [email hidden] says...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
Wating for comments...

This is indeed a great recipe but it is hardly a secret - soaking in
water and double frying have been around since before dirt.

--
Peter Aitken

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
Wating for comments...
--
Kisses and cheers
Pandora

When I was a wee child, and my dad had a 9-5 job, my mom would put the
potatoes to soak everynight for about an hour. Some people nowadays will
use ice water, but she used the coldest water available always.

In those days, she used a cast iron skillet/pot crispy fried potatoes.

The method of double frying is written about in a number of books; I thought
you probably knew about it. I'm glad you found it.

Dee Dee

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:nRZti.2112$zg3.2030@trnddc04...

Quoted message said:

Quoted message said:

Quoted message said:

It is, but too much for tonight. All will be revealed in time.

I can pay in Euro 😄DDDDDD!!!!!

You have a deal, my friend. I can be bought. Money, food, it's all
good.

OKKKK!!!!! I will pay you in nature ...
...(nature food. Ofcourse 😄DD)

Quoted message said:

Quoted message said:

Quoted message said:

> Also a sprinkle of sea salt???? Is it a new secret? tell me also this
> tip, please!

Quoted message said:

Salt and potatoes go together like a man and woman. Seemingly
incompatible, but truthfully inseparable - independent but conjoined,
unique but only in comparison. Some things are just a natural match and
are lost without each other.

OHHHHHHHHH! What beautiful words yuo say!!
I love very much salt on fried potatoes. But I know people which prefer them
without. It's awful, IMO!

CUT

Quoted message said:

Quoted message said:

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🙂

Not at all, it's my pleasure. I can understand what a potato can do to
the human soul; especially perfectly fried, crispy on the outside and
tender on the inside. And so do you. Perhaps in another place, in
another time?

I AGREE!!! Crispy out and tender inside : just like me 😄DDDDDDD!!!!!
Tell me. How much do you want to tell me ? 😄DDDDDDD

CUT

Quoted message said:

Quoted message said:

Well! We coudn't never be married 🙁(((( ((( 😄DDDDDDDDDDDDDDDD

Perhaps that is true, my dear, but think of how good the potatoes would
taste.? A life of sin could taste as sweet. Idaho, russets, reds, Yukon
Gold, whites, purple - all could be ours. But perhaps the stars just are
not in our favor?

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! Potatoes like stars!!!!! My life
it's a big potatoe...with or without you... (like U2) I think 🙂)))

CUT

Quoted message said:

I will always remember tonight, it was magical in a starchy, crispy kind
of way. I am so glad to know I am not alone in my love of the potato.
Few can understand, but you however, know of what I speak. I can never be
the same man again no matter what potato pancake recipe I use. It was
magic, my mysterous friend.

OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!
Pleased to have met you my "mysterious friend" too!!!! Yes. From now we will
have a lot of Crispy and good potatoes 😉
You are very very NICE! Have a good day my dear and thank you for this nice
conversation 🙂

Many and many Kisses
Pandora

"Peter A" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
In article <[email hidden]>, [email hidden] says...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
Wating for comments...

This is indeed a great recipe but it is hardly a secret - soaking in
water and double frying have been around since before dirt.

--
Peter Aitken

Ohhhhhhhhhhhhhhhhhh! But it is a pity nobody told me! 😄DDDD

--
Kisses
Pandora

"Pandora" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Peter A" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
In article <[email hidden]>, [email hidden] says...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
Wating for comments...

This is indeed a great recipe but it is hardly a secret - soaking in
water and double frying have been around since before dirt.

--
Peter Aitken

Ohhhhhhhhhhhhhhhhhh! But it is a pity nobody told me! 😄DDDD

--
Kisses
Pandora

And over all: how many minutes of soaking. This is important!

--
Kisses
Pandora

"Dee Dee" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 ...😄DDD). 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!!!! 😄DDD
Wating for comments...
--
Kisses and cheers
Pandora

When I was a wee child, and my dad had a 9-5 job, my mom would put the
potatoes to soak everynight for about an hour. Some people nowadays will
use ice water, but she used the coldest water available always.

In those days, she used a cast iron skillet/pot crispy fried potatoes.

The method of double frying is written about in a number of books; I
thought you probably knew about it. I'm glad you found it.

Dee Dee

Dee Dee. I knew about double frying. But I didn't know to soak potatoes for
one hour and more.!
I didn't know also of iced water. Could you tell me why?

--
Kisses
Pandora

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Dee" <[email hidden]> ha scritto nel messaggio I didn't know
also of iced water. Could you tell me why?

Quoted message said:

Pandora

Regarding ice water:

Cook's Illustrated under "French Fries" it say that it is very important to
first rinse the starch off the surface by putting the cut fries and runing
cold water until clear. They say it makes a real difference. Then you fill
the bowl with clear water, ADD ICE, and REFRIGERATE the potatoes for minimum
of 30 minutes.

It says that "when the potatoes enter the oil, they are nearly frozen; this
allows a slow, thorough cooking of the inner potato pulp."

Dee Dee

On Tue, 07 Aug 2007 10:07:57 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

My only comment is that you'd have been my slave had you tasted my potato
chips. I too discovered the secret, just by trial and error. I would use a
mandolin to shave the chips into ice water and let it sit for an hour give
or take. A sprinkle of sea salt. Then two fryings, because the oil cools so
fast. It worked for all kinds of shapes, my favorite being waffle cut. And
before I knoew it was fashionable I ate them with mayo mixed with mustard.

You had me right up until the part with mayo mixed with .... <gag>
mustard!

Quoted message said:

I'd have owned you after one chip. And you know what they say about potato
chips.

Provided that YOU provided the proper condiments of either malt
vinegar or tomato ketchup!

Quoted message said:

But to be fair, the Belgians got there first.

Too true. Best fries I've ever had were in Belgium. Served with
mayo. I cheated and used some malt vinegar on mine :-)

TammyM

"Pandora" <[email hidden]> wrote

Quoted message said:

Dee Dee. I knew about double frying. But I didn't know to soak potatoes
for one hour and more.!
I didn't know also of iced water. Could you tell me why?

Just guessing, seems like it would crisp up the cell structure
so the outside would fry up crispy and the inside wouldn't just
soak up the oil and become limp.

nancy

On Tue, 7 Aug 2007 11:33:48 +0200, "Pandora" <[email hidden]>
wrote:
<snip delightful journey>

Quoted message said:

Wating for comments...

Pandora, my friend, it is always a delight to read your culinary
adventures. You have a way with words! <this is a compliment>

It's cool enough here for me to fry tonight, so I shall make up some
nice super crispy potatoes a la Pandora in tribute :-)

Quoted message said:

Kisses and cheers
Pandora

Hugs, and ciao for now,
TammyM