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Food Scientists Are Developing a French Fry That Stays Crispy Longer

20:05  29 june  2018
20:05  29 june  2018 Source:   msn.com

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Regular fries stay crispy for 5 minutes, but this company has a formula that will keep them in peak form for an hour.

The average french fry stays crispy for just five minutes. Lamb Weston, according to the New York Times, is working on a version that will stay crispy (Plastic bags, which trap moisture, are not good for crispiness .) Their new " Crispy on delivery" fries are designed to keep that optimal state despite

a hot dog on a bun next to a pile of fries© Provided by TIME Inc.

It's a bad idea to wait to eat french fries. Those golden, crunchy, perfect-to-drag-through-ketchup batons are perfect when they're hot out of the fryer. But half an hour later, they're unappealing soggy mush. But don't you worry. Lamb Weston, the giant manufacturer that churns out potato products for the likes of McDonald's and KFC is working to change all that. The average french fry stays crispy for just five minutes. Lamb Weston, according to the New York Times, is working on a version that will stay crispy for a solid hour, even after microwaving it at home.

The fight for crispier fries starts from farming the potato. Plants with less moisture in them naturally make a better french fry. Through agricultural fine-tuning and work from scietists on the ground, Lamb Weston developed the french fry that can sruvive some time in transit, crucial in the era of Seamless, UberEATS, and various other delivery services. In the Lamb Weston lab, researchers recreated many of the conditions that make delivery for foods like french fries suboptimal: hot food placed next to cold food, or having the driver make multiple, unanticipated stops while the fries' precious crunchiness is slowly eking away.

They discovered that a paper bag, folded over, is the optimal conveyance for french fries. (Plastic bags, which trap moisture, are not good for crispiness.) Their new "Crispy on delivery" fries are designed to keep that optimal state despite multiple obstacles. So be assured, whatever else is true: the future is crispy.

The Secret to Great Bacon Is a Cold Pan .
Crisp bacon and its byproduct, bacon grease, are both very good, and when cooking the strips of fatty pork, you want to make sure you maximize your potential for both. The best way to do this is to start cooking bacon in a cold pan. Though I usually bake my bacon, there are times I just need to fry a few strips, and preheating my oven to 375℉ is a waste of both time and energy. A ripping hot pan may be necessary for getting a good crust on a chop or steak, but it is the enemy of crispy bacon. Basically, when you toss streaky bacon into a very hot environment, it seizes, curls, and cooks before the fat has any time to render out.

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