I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry.
Has anyone ever tried this? Thoughts?
I am glossing over the method somewhat, but not much. It is one of the shortest recipes I have seen in the magazine and I am eager to give it a try.
Updated 2 years ago | 7
Updated 1 year ago | 2
Updated 1 year ago | 38
Updated 3 months ago | 10
Updated 2 months ago | 1