Tag Archives: Nathan Myhrvold

Has Heston Had His Chips?

Wired

Just goes to show how much better the world would be if everyone at Microsoft quit.

The perfect french fry—golden brown, surpassingly crispy on the outside, with a light and fluffy interior that tastes intensely of potato—is not easy to cook. Here’s how most people do it at home: Cut some potatoes into fry shapes—classic 3/8-inch batons—and toss them into 375-degree oil until they’re golden brown. This is a mediocre fry. The center will be raw. Here’s how most restaurants do it: Dunk the potatoes in oil twice, once at 325 degrees for about four minutes until they’re cooked through and then again at 375 degrees to brown them. This is a pretty great fry.

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