I finally listened to my sister about shaking the basket

She came over for dinner and saw me making fries, and straight up said, 'You're just letting them sit there, they're gonna be soggy on one side.' I used to think shaking was just for show. Now I shake the basket hard halfway through, like at the 8 minute mark on a 16 minute cook. My fries are way crispier all over now. What's one tip someone gave you that actually worked?

4 comments

4 Comments

amy_craig2814d ago

Totally get the shaking thing! I was the same way, thinking it was just for restaurant drama. My big tip was about not soaking them first, which I also thought was nonsense until I tried it. I see what @drew_hart4 is saying about them breaking, maybe my batter is just glued on with hope and a prayer. Honestly, my first few tries looked like I was frying a pile of breadcrumbs.

drew_hart414d ago

Disagree on the shaking thing, honestly. I tried that and it just made my fries break apart. The key for me is to not crowd the basket at all. If you put too many in, they steam each other and get mushy no matter what you do. I do one single layer, leave space between them, and never shake. They come out perfect every time. Shaking just seems to ruin the coating and makes a mess.

vera19514d ago

The single layer thing is key. I've found even a little overlap causes that steam problem you mentioned. I also let them sit in the basket for a minute after the timer goes off, it helps any lingering steam escape before they hit the plate.

aaron74014d ago

Yeah I had the same problem with shaking. Honestly just letting them sit for a minute after they're done works way better for me, gets them extra crispy.