[20] All through the second frying method (roughly 180 °C), the remaining drinking water on the area from the cuts evaporates along with the gelatinised starch molecules that collected in direction of the potato floor are cooked all over again, forming the crisp exterior. The golden-brown colour from the fry https://heartygrubrochesterny.blogdigy.com/an-unbiased-view-of-cold-drinks-48666564