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3min chapter
Homer Murray
Cooking Issues with Dave Arnold
The Importance of Pressure Cooking
Quinn: "There's like a million ways to do everything. And when you get it, right? So I used to do it like, we used toDo it like when he was at the French culinary institute all the time" Quinn says pre-blanching potatoes is hard because they're not Belgian and don't breathe this stuff. If you have a big steamer or a combi oven, you can do rack after rack of them in an oven. That will make it easier to do a shorter first fry with amazing crust texture.
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