Timeline for Making crunchy creamy hash browns
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 5, 2021 at 5:35 | vote | accept | mroll | ||
| Dec 8, 2017 at 15:25 | comment | added | Joe | @Cindy : no. That's what I get when I mistype 'crisping' on my phone's on-screen keyboard and audokorekt kicks in | |
| Dec 8, 2017 at 14:59 | comment | added | PoloHoleSet | Par-boiling first is definitely the way to go for oven fries or deep-fried potatoes. I follow Cook's Illustrated's suggestion and add a little bit of baking soda to the boiling water. It helps to break down the starches a bit more on the surface of the potatoes which helps to get that crunchy crust. lauriecooks.wordpress.com/2012/10/28/… | |
| Dec 7, 2017 at 19:29 | comment | added | Cindy | @Joe Did you mean to say crushing? | |
| Dec 7, 2017 at 13:25 | comment | added | Joe | And make sure the pan isn't crowded when crushing them | |
| Dec 6, 2017 at 14:23 | history | answered | Cindy | CC BY-SA 3.0 |