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Subject: deep fried shoestring potatoes
Newsgroups: rec.food.cooking

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From: moosmeat[at]mindspring.com (moosemeat)
Date: Sat, 15 Jul 2000 01:45:04 GMT
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Why are my deep fried shoestring (made from scratch) potatoes so limp
and lacking in any degree of crispness after frying.  I brought the
pot of oil  (Wessons) up to 350 degrees, the potatoes turned a nice
tan color and were done through-but they were all rejects. 
Please, no Viagra suggestions either.

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From: Gargoylle <gargoylle[at]postmaster.co.uk>
Date: Fri, 14 Jul 2000 22:59:44 -0500
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Partially cook them, let them cool. Then cook them again. I'm pretty
sure your about 25 degrees too cool also. 

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sat, 15 Jul 2000 02:47:19 -0500
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Sounds like (after "tan color and were done through") you need to let them
cool then fry them again at a slightly higher temp to crisp them.  Try 375
on the second go-round for shoestrings.

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From: Brian Proud <brproud[at]telusplanet.net>
Date: Sat, 15 Jul 2000 20:53:14 GMT
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I'd say your problem is that you stopped making them only half-way
through the process.  You should have let them cool slightly while
turning the oil up to 375ish and then tossed them back in the oil to
finish cooking.  Course, I usually take them out of the oil the first
time after 7-8 minutes of frying at 375ish.

Works every time here.

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From: Mans0n <ibrewbeer[at]removethis.home.com>
Date: Mon, 17 Jul 2000 01:33:56 GMT
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dont put so many in at once and turn up the temp about 40 degrees
When you put alot in it causes the oil to cool and you aren't able to
create a shell on the out side of the potato. therefore it soaks up
the oil...... simple 


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