Why vinegar on fries?
How to get a plate of crispy fries,
without using the fryer? Then, it is important to choose high quality ingredients
. Note that the best types of fried potatoes are those that tend to ripen later, such as apples. It is important that they contain little water, starch and sugar. Otherwise, they tend to brown and caramelize quickly. In addition, excess starch makes it soft because it absorbs a lot of oil. A solution to this problem? A secret ingredient: vinegar. Its acidity delays the degradation of pectin by preserving it during cooking. It is a soluble fiber that helps to satiate you, regulate the absorption of fats during digestion and maintain good intestinal transit.
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We call them ‘Christmas Crispy Nuggets’—they’re small, golden, and disappear in minutes!
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