That's from possibly the best burger joint in Malaysia:)
Review: KGB Bangsar Killer Gourmet Burgers - Eat Drink
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That's from possibly the best burger joint in Malaysia:)
Review: KGB Bangsar Killer Gourmet Burgers - Eat Drink
looks like a toffee burger
Dill, why did they write animal on your order?
I'm guessing that Nev would be a water blanching kinda guy. Or not.
One wants to modify the starchy enzymes, not reduce.
The real key is allowing the once par cooked spuds to sit and retain their starchy goodness.
2-3 hours room temp is sufficient.
All the professed technicalities has everything to do with the type of potato one is using.
....and all have different techniques/requirements as to how they're prepped and prepared
^Your views in cooking threads are like Justin Bieber's views of rock music.
Jesus H Christ, what a fukkin borefest you guys make out of frying some fukkin chips.
:)
Yes Dill and they haven't even mentioned sous-vide followed by air frying :), where is that Italian shortorder(arsed) cook when you need him.
^ Wot 'e sed.
My understanding is that blanching is the act of stopping the self cooking through retained heat process by dousing in or running under cold water.
Chips for example, after boiling in water for 4 minutes, will continue to cook themselves unless blanched so unless you blanch them according to the definition above so you will end up with fully boiled/cooked chips rather than par boiled chips. (unless you blanch them)
Now let's talk about 'grilling'.
only perfect chip,comes from MARIS PIPER SPUDS.
thailand sell the worst spuds for chips or mash and fritters.