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Yes, the oil can be a major difference. Many Belgian fries were cooked in horse fat, or a combination of horse & beef fat. Although most American fries are cooked in vegetable oils, McDonalds previously used part beef fat. I would argue that using animal fats for cooking is one of the major differences between Belgian and American fries ... but ...


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All of the sources I read say the same thing... what makes them different is that they're fried twice. From Saveur: Frites are the supercharged cousin to paltry American-style fries: made from soft Belgian potatoes called bintjes, they're thick-cut and—this is key—double-fried (in the olden days, in molten horse or ox fat, though modern options range ...


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There are electrical devices using a tumbler: http://www.amazon.de/Melissa-646120-Kartoffelsch%C3%A4lmaschine/dp/B0079X0EQ6 (The German name is "Kartoffelschälmaschine" for anyone who wants to research it and doesn't like to read encoded URIs ;) Interestingly, they are uncommon in the US judging by the amazon offers there- instead, the US knows a lot of ...


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Kartoffelreibe Is the German name for it I just try to find one to buy but they on ebay and the shipping is unexplainable high, for the Kartoffelreibe about 10 they charge 80 for shipping. Would settle for a used one.


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I usually add about 2 tablespoons of mashed potatoes to my bread recipes (3 cups of flour). I haven't tried it with potato flakes or potato flour. If you put too much the dough will be very sticky and the bread dense


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In 1997 I was seeking to make a good biscuit recipe while living in Albuquerque NM. In my research I found an article from 1905 in a local newspaper which stated to use potato-water to extend the shelf-life of baked goods. I used it in my extra large biscuits, and they lasted 4 days of eating. As I stored them in the cupboard, and they remained soft ...


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"Should be fine" is like saying 'well, there's really low odds of something going wrong'. I have no idea what the odds are, but yes, it's possible. I had microwaved potatoes many times, and then had a rather strange incident that I described in another question about microwaving potatoes, and included links to other incidents of people mentioned it ...


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10 minutes on high should be just fine for a medium to large potato. I suppose it's possible it could burn if it's a very small potato, or if the potato is severely dehydrated. I would expect it to produce a lot of smelly smoke before it actually catches on fire, so you'll likely notice that it's gone wrong before you need a fire extinguisher.


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It's usually safe to eat the skins of potatoes. If there is a greenish tint under the skin, you'll want to peel down to below the greenish bit. If you don't, it could lead to solanine poisoning. See Is it safe to eat potatoes that have sprouted? and Are Green Potatoes OK?



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