So I recently made french fries using the cold-start method (from Cook's Illustrated or ATK I think) and they came out great. If you haven't heard about it, it's basically just starting the fries in room-temperature oil and letting them slowly cook as the oil heats up. After about 40 minutes they are done & crispy and you can't really tell them apart from french fries that are par-fried.
Anyway, I'm making myself a batch of buffalo wings tonight (bare, non-breaded) and wondered if the same technique would work. I'm thinking it would avoid the splatter that typically happens when cold wings go into hot oil, and I could possibly fry a bigger batch without over-crowding.
Has anyone tried this with any success?
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