Just realized I was cooking frozen fries wrong the whole time

For the past year, I'd just dump a bag of frozen fries straight into the basket, set it to 400, and walk away. They were okay, but never great. Last week, my friend said to soak them in hot water for 10 minutes first and pat them dry. I thought it was a waste of time, but I tried it with a bag of store brand crinkle cuts. The difference was crazy. The outside got way crispier without burning, and the inside was actually fluffy, not that weird gummy texture. It only took an extra 15 minutes total, and they tasted like they came from a real diner. I guess that quick soak pulls out some of the extra surface ice. Has anyone else found a simple trick that made a huge difference with a basic frozen food?

4 comments

4 Comments

william8642mo ago

My grandma taught me that trick.

jakejones2mo ago

Grandma tricks are cool and all, but sometimes they're just old habits. Not every little life hack needs to be treated like a major secret. It's probably just a simple way to do something that works okay. People act like these tips are some huge deal, but most are just common sense. Makes you wonder why we make such a big fuss over small stuff.

margareto262mo ago

Honestly, is it that big of a deal? They're just fries.

kimr744d ago

And yet here we are, still talking about fries. @william864's grandma probably had some kind of steam method or double-fry technique that actually makes a difference, but I guess it's easier to just shrug it off. If it was just about potatoes, we'd all be eating them straight out of the bag. But no, people get real weird about their fry rituals, like ketchup is a religious debate. It's fries, sure, but so is a perfectly crispy shoestring versus a soggy fast-food mess.