[twenty] In the course of the next frying procedure (about a hundred and eighty °C), the remaining water about the area in the cuts evaporates plus the gelatinised starch molecules that collected in direction of the potato surface are cooked yet again, forming the crisp exterior. The golden-brown colour of https://snacksnibblesrochesterny.thezenweb.com/snacks-nibbles-for-dummies-70595399