Originally Posted by
gaobest
Thanks - I still must click your water roux link.
I just never knew that sugar also functioned as a food moisturizer. That’s why I love FT - so many great ideas and lessons, with the big one being our maui ticket refund. Phew.
I didn't know that about sugar either. But I did know that fat does the same thing.
Originally Posted by
gaobest
II’m going to just try oven fries tonight. I have a russet and a sweet purple potato so I’ll slice them and bake at 450 or so. Hopefully that crisps them.
Sweet potatoes won't crisp much if at all. You need the starches as found in russet for that. 450 is probably too hot...you might burn the potatoes before they are fully cooked inside. I do it as follows:
- Oven at 400
- Cut potatoes relatively thinly, either medallions or wedges like steak fries
- Toss in a little oil and whatever seasonings you like...I like either Lawry's salt or garlic salt and some pepper
- Spread in a single layer and bake for about 20-30 mins depending on thickness then take them out, flip 'em all with a spatula, and put back in for another 20-25 min
- The side of the potato touching the baking sheet will be what gets brown and crispy...that's why you need to flip them