Does soaking fries in vinegar before blanching work better than blanching in vinegar water?
Acidity de-activates pectinase, so it should toughen up the outside, while leaving the inside intact to gelitinise later. I have info and done some experiments with parboiling in vinegar water, and this works, but theoretically a cold vinegar soak should work better, because it leaves the inside alone. Does anyone have data or refs or thoughts?