These French fries are so exciting. We came across the instructions in a video (embedded below) for the online food science class we’re taking. Basically, Dan Souza from America’s Test Kitchen proposes a simpler method than going through the trouble of double-frying French fries – the classic method to make fries that are creamily cooked…
The Science of Cooking: Harvard EdX, Weeks 4 & 5 (Ceviche Lab)
Week 4 of our food science course focused on elasticity in food, mostly in candy-making and cooking meat. The candy-making part focused on Bill Yosses, the White House pastry chef. There were six videos of Yosses making various things, including strudel, a blown sugar “glass” apple, and an over-the-top dessert that I assume is the…