What Is the Flavor That's After the Break?

The way I do french fries is a sort of triple cooking process at first we boil them with a little bit of vinegar in the water and so that actually has a very similar effect it firms up the exterior of the potatoes then you do the standard double fry process. Kenji Lopez alt he's the chief culinary consultant for serious eats a food columnist for the air times and also author of the walk recipes and techniques. Dr. Ariel Johnson she's a flavor chemist and fermentation expert. We find out what is flavor that's after the break on this special episode of milk street radio coming up.