Just set a bowl of beignet dough in the fridge to rest, the next step is to fry it (in time for my son to take some to his girlfriend on a train leaving at 7pm), and I see the oil temp is very important. Right at 370, says Cafe du Monde. Another website says 360, so I suppose I have a bit of leeway.
The drop-of-water-sizzles test -- is that about 360-370??
Do I just sacrifice a beignet or two to see if they fry correctly?
I'm sure one of you know the answer to this!!