General unhealthiness aside, french fries are pretty good. Apparently, “research” chefs are trying to make them even better by bombarding them with ultrasonic waves.
Much like jewelers use ultrasonic waves to clean your jewelry, ultrasonic waves are uses to create tiny cracks and bubbles in the surface of the cut potatoes while they are soaking in a salt brine.
The potatoes are then fried twice – first at a lower temperature to tighten up their fibers, then at a higher temperature which causes the bubbles stuck in the surface of the potato to expand dramatically.
The outer surface of the ultrasonic french fries pack a serious crunch, while the inside has a mashed potato like texture…apparently to die for.
Source: Scientific American
Photo: Flickr Creative Commons by waferboard