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Why do people soak their potatoes before frying?

The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.

nytimes.com - Deep Secrets: Making the Perfect Fry; The potato of the moment is often a ...

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''We are very, very hung up on our fries around here,'' said Anthony Bourdain, the chef at Les Halles. ''It's the first thing I look at when I come in in the morning.'' The fries are a little fatter and more moist than those at Balthazar -- like creamy mashed potatoes in a crisp shell. How Les Halles arrives at them, though, couldn't be more different. The potatoes are hardly soaked at all and are cooked at different temperatures. ''Too much starch leaches out and it changes the sugar content and the starch,'' Mr. Bourdain said. ''All the good stuff ends up in the water, and the potato starts behaving weirdly.'' That was the first sign of trouble. I began to sense a long road ahead.

It was time to get in the kitchen.

First, I focused on technique, deciding whether to cut and fry, or go the extra mile and soak. To simplify, I used Idaho potatoes and peanut oil for these initial forays. And I regret to report that going the extra mile was markedly better. I peeled the potatoes and soaked them in water for eight hours, then cut and soaked them for eight hours longer. Before frying them, I laid them out on dish towels and let them dry completely. (This is important to prevent oil from bubbling up when the potatoes are dropped in.) The double-soaked fries snapped under my teeth and seemed lighter. I DREDGED one batch in potato starch before frying, as some fast-food restaurants do to assure a crisp outer shell. The fries were crisp, but the starch gathered into tiny balls on the surface and did not brown well. I also played around with the temperatures, blanching some fries at 275 degrees and finishing them at 375, others at 300 and 400. The trick is to fry them as quickly as possible, so they have less time to absorb the oil, but not so quickly that they brown before they cook inside. Fries cut the way I like them -- slightly thinner than a quarter of an inch -- cook quickly. Blanched at 300 degrees, the fries cooked through in two minutes without browning. And finishing them at 375 made it easier to control the browning. At 400 degrees, many charred before I had a chance to strain them.

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How do I know if my air fryer has forever chemicals?

It's important to note that not all PFAS-free air fryers say PFAS-free on their website. If you want to do your own research, you can look for air fryers without non-stick coatings or email the manufacturer for more information. Make sure to ask if any “food contact surfaces” use PFAS.

thegoodlifedesigns.com - 5 Best (& Safest) Non-Toxic Air Fryers in 2022 Reviewed

It’s no wonder that air fryers have become so popular so quickly – they make delicious food quickly and are so easy to clean! But maybe you’ve also received some warnings about the health risks of air fryers. Now you’re left wondering, “Are air fryers toxic?” Unfortunately, many of the best-selling air fryers today have non-stick coatings that may contain per- and polyfluoroalkyl substances. This class of chemicals, known as PFAS, can cause severe health problems. And with so much misleading marketing out there, it can be tricky to find true non-toxic air fryers… Those that are actually PFAS-free and safe for your health. Luckily, there are safer options out there! Through careful research, we’ve compiled a list of the 5 safest air fryers on the market today. In this article, we’ll review why PFAS is dangerous and how to spot misleading marketing. Then, we’ll dive into our top picks for the safest Teflon-free air fryers. Or, you can jump straight to our number one pick.

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