I know french fries are done to 170-180 in the first stage of cooking and then finished at 360-370. Could I use my sous vide to do the initial stange of cooking? It seems I could create the perfect fluffy interior this way, with a quick finish in a fryer at 365, but I wonder if the potato will hold up the same as if fried at 170-180
Any thoughts? Tried this? I will probably try it out before too long, but wanted to see if anyone has covered this ground before.