Nathan Myhrvold sat down with CNN to explain how to make ultrasonic fries–the most perfect French fry yet invented, in our opinion. Watch the video above and read the rest of his interview here.
Nathan Myhrvold sat down with CNN to explain how to make ultrasonic fries–the most perfect French fry yet invented, in our opinion. Watch the video above and read the rest of his interview here.
You have to blanch the french fry. French fry factories put a mixture of dextrose and salt in the water. So if you don’t boil it in sugar and salt it won’t taste as good. Soft on the inside and hard on the outside isn’t the main goal of making a french fry.
At Belgium’s then best place for fries, a little hole-in-the-wall in Brussels, they used pig fat instead of the usual fat. Wonder what is used for these fries?
I take that back — they use beef fat (tallow); the place is “Maison Antoine” and of course they deep-fry twice.
I bet it’s fat from the most dangerous game.