I don’t know about “real” fries, but In and Out fries aren’t very good. They generally lack flavor and they don’t age well, you’ve got to eat them first cause they don’t hold their temperature, and get even blander.
Poking around online it says they use Kennebec potatoes, but they go fresh from sliced to oil. “Proper” cooks say Kennebec should be soaked overnight before frying. That will give them a crispier exterior and softer interior. They definitely have room for improvement.
Poking around online it says they use Kennebec potatoes, but they go fresh from sliced to oil. “Proper” cooks say Kennebec should be soaked overnight before frying. That will give them a crispier exterior and softer interior. They definitely have room for improvement.
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Yes. Kennebec potatoes. Thanks. I couldn’t remember. I knew they aren’t russet.
But they go from slicer in to water. They definitely soak in water before they’re fried. I don’t know for how long.
They generally lack flavor and they don’t age well, you’ve got to eat them first cause they don’t hold their temperature, and get even blander.Spot on. Why do they cool so fast?