Mama Mangia wrote:
I'm too old school - to me it's still pre-frying. It's like trying to teach an old dog new tricks. As far as pre-frying goes - it makes me wonder if restaurants that do that go by the food safety codes. I wonder if they do refrigerate them of not.
I actually do blanch in water my potato strips, let them cool and dry before frying. Maybe that is what IC means too. It works every bit as well as pre-frying with a lot less fat being absorbed.