jzeno
Member
- Joined
- Nov 20, 2017
- Messages
- 543
Am I crazy?
So, the starch can be reduced but I'm not certain if the starch is completely cooked or well cooked (as Peat suggests), but I can cook these things in like 5-10 minutes. They're delicious. They're satisfying.
Am I missing something?
Is this not a good compromise?
If someone has some information on how terribly starchy a french fry can be (or a batch) that would be helpful, but all in all I reckon that if you can dramatically reduce the starch content by: rinsing, slicing, soaking, then deep frying in coconut oil, then frying again (most french fry recipes suggest two baths in hot oil, not one), wouldn't this be kind of a great food for the sake of 1) It's a potato 2) The starch content is considerably low (I'm hoping) and 3) Prepared in coconut oil (not perfect, but better than others)?
Help me out here.
Am I crazy?
Please chime in.
For those wondering: Coconut oil has an extremely high smoking point (unlike many other PUFA oils); perfect for deep frying.
Thank you.
So, the starch can be reduced but I'm not certain if the starch is completely cooked or well cooked (as Peat suggests), but I can cook these things in like 5-10 minutes. They're delicious. They're satisfying.
Am I missing something?
Is this not a good compromise?
If someone has some information on how terribly starchy a french fry can be (or a batch) that would be helpful, but all in all I reckon that if you can dramatically reduce the starch content by: rinsing, slicing, soaking, then deep frying in coconut oil, then frying again (most french fry recipes suggest two baths in hot oil, not one), wouldn't this be kind of a great food for the sake of 1) It's a potato 2) The starch content is considerably low (I'm hoping) and 3) Prepared in coconut oil (not perfect, but better than others)?
Help me out here.
Am I crazy?
Please chime in.
For those wondering: Coconut oil has an extremely high smoking point (unlike many other PUFA oils); perfect for deep frying.
Thank you.