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2

I once got the advice to double-fry them at different temperatures: First you fry them for 5-7 minutes at 325F / ~162C Then you remove the fries from the oil, increase the oil temperature to 350F/~175F, and fry them for another 2-3 minutes until golden & crispy. It is best to soak the potatoes in cold water before frying to remove the excess starch. ...


1

My fries always come out crispy and I want them fluffy on the inside. Here's how I do it. First, I use Russet or Idaho potatoes. Then I use a mandolin to cut them into "small fries." That is, fries about the size of MacDonald's fries, not larger. I immediately put them in ice water. While they are chilling out (pun intended), I heat up the oil,...


2

If I'm slicing, I pull it at 190, then wrap and let it rest for at least an hour or more. The internal temp will continue to rise a bit, but usually stays below 203. The result is pork that is juicy and super tender, but not quite at the 203+ range of pulled.


0

The recipe calls for an internal temperature of 160F when baked. I would use the same internal temperature if you are going to simmer. There is no reason to change it. The best thing to do is use a probe thermometer or thermocouple to check the temperature at the center of the cylinder. You could remove the bag from the bath, check the temp, and return it ...


1

You sure it's not on? Turn off the breaker to the stove and see if it cools. Possible the grease fire damaged the controls..


5

So long as the fire is truly out, then just give the oven time. It may take a few hours to cool the metal back to room-temperature, just as it would if you had baked something in it.


1

An alternative to rumtscho: My guess is you just have a difference in final temperature. Lemon juice does help create invert sugar, and this helps create smooth candy that does not crystallize. Similar results are obtained by including corn syrup or honey for part of the sugar. At 246.2, you wouldn't get a hard candy with or without the lemon juice. You will ...


3

I will throw out a suspicion, although I am not certain that it is the correct one. What you are doing here is to create invert sugar with the lemon juice - if you didn't use that, you would end up with hard candy, not a malleable substance. The acid in the lemon is not an ingredient in the reaction, it is a catalyst. So I wouldn't wonder if your scaling up ...


7

The purpose of a sponge is to create more complex flavors by giving the yeast the opportunity for an additional low-and-slow fermentation step. If you speed the fermentation up by using a warmer environment, you won't get the intended flavors. If your priority is on quick proofing, it would make more sense to use a recipe written for that, not to change the ...


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