A lot online these days about triple cooked fries
Either ,
-simmer, fry and fry
-boil, fry and fry
On the first fry, people seem to use 340 Fahrenheit for 1 or 2 minutes.
Their argument is that the the fry is already cooked.
A short 1st fry will prevent excess browning.
We had a pretty epic discussion on the Oils thread.
I learned that at 250 Fahrenheit, there is no maillard reaction.
Does this mean,
-I can fry for 7-9 minutes at 250 Fahrenheit without there being any browning?
-Will 250 Fahrenheit remove the excess moisture during the initial fry?