this post was submitted on 05 Feb 2025
726 points (98.7% liked)
Humor
7679 readers
3 users here now
"Laugh-a-Palooza: Unleash Your Inner Chuckle!"
Rules
Read Full Rules Here!
Rule 1: Keep it light-hearted. This community is dedicated to humor and laughter, so let’s keep the tone light and positive.
Rule 2: Respectful Engagement. Keep it civil!
Rule 3: No spamming!
Rule 4: No explicit or NSFW content.
Rule 5: Stay on topic. Keep your posts relevant to humor-related topics.
Rule 6: Moderators Discretion. The moderators retain the right to remove any content, ban users/bots if deemed necessary.
Please report any violation of rules!
Warning: Strict compliance with all the rules is imperative. Failure to read and adhere to them will not be tolerated. Violations may result in immediate removal of your content and a permanent ban from the community.
We retain the discretion to modify the rules as we deem necessary.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I always thought the fries were the way they are because they're fresh cut in the place and not dehydrated and frozen
Mostly correct. "Dehydrated" isn't the goal of par-frying first but some moisture is driven off. By just barely cooking them through at a lowish heat then freezing you can re-fry them at a much higher temperature to get a crisp exterior and hot, fluffy interior. Higher temp means the rate of water boiling out keeps oil from penetrating as quickly, but if you try that with fresh cuts the outside will burn well before the inside is ready.
For the record, the best fries are done with a seasoned batter before the final cook. Really get thay crispy layer and add a load of whatever flavor you like.