Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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May 12th, 2010 · No Comments ·

Blanching fries for a long time makes them curnchier and crunchier, but even at 20 minutes, the french fry still has patches that are very smooth --yet these areas are also crunchy.  I don't think it is increased roughness which is causing the fries to get crunchy.

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