So, I've been dabbling a little with cooking lately and one seemingly easy task I'd failed at most spectacularly was making a decent plate of fries.
I tried the double fry method (fry on low heat, cool, fry on high heat) which seems to be online gospel and the results were nasty, to put it mildly. The fries turned into things I'd never encountered before - the closest I can come to describing them is "Elven shoes", completely hollow on the inside and hard and leathery on the outside.
To the rescue: Chef J. Kenji Lopez-Alt, an MIT grad who has a high regard for McDonalds fries and took it upon himself to understand what makes them so "great", his description but I concur. He gets quite technical about the chemistry involved which I though DC would appreciate. My very first try with this method was a 90% success, a quantum leap from anything I'd made earlier (bad comparison) and better than most restaurant fries I've tried.
http://aht.seriousea...le-french-fries.html (the recipe is linked at the end)
