Elizabeth is trying various recipes.
390-400 FOR 17 MINUTES
Batch one
Olive oil and sea salt with no presoak.
Tasty enough.
Batch two
Crisco oil, rosemary, black pepper after half hour of soaking in refrigerator . Dried with paper towel.
Batch three - Still not the sort of crunch I like. Funny. Left over restaurant fries get crispy.
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Neighbors say they have to really dry out on the counter. And Gary said each fry has to be the same size as the other fries and small.
Frankly, I don't see how it is much of an improvement over the little deep fryer and it is a lot more work. There I just pop them in and they crisp up.
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