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Today Mark Bittman shares a classic. French fries from scratch aren't always the easiest feat, but here's the secret, "The trick is to put the potatoes into cold oil and slowly bring it up to frying temperature...When I started doing this, I researched the technique and was reminded that Joël Robuchon wrote about it, and Jeffrey Steingarten subsequently wrote about Robuchon writing about it. So this will not be new to readers who keep up with such things..." For the full scoop check out Bitten. [NYT]
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