[20] During the second frying approach (somewhere around 180 °C), the remaining h2o about the surface with the cuts evaporates as well as the gelatinised starch molecules that gathered in the direction of the potato floor are cooked once more, forming the crisp exterior. The golden-brown colour of the fry https://vegburgersrochesterny.blogsvila.com/32725325/considerations-to-know-about-bowls