Cooking Issues

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May 12th, 2010 · No Comments ·

Left to Right: Cut fries soaked in water without SP-L (300x); Cut Fries soaked in water with SPL (300x); No SP-L after first fry --note the fissures and cracks; With SP-L after first fry --smooth.  These pictures reprinted without permission from "The Effects of Enzymes on Fat Content and Texture of French Fries", G. Lisinska, et al.  N.B. The technique used in that paper isn't the same one we use --they soak after an initial blanch, we soak before we blanch.

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