Syz, I will read that with interest.
Right now I'm working on a recipe from chefsteps.com.
This the procedure I have in the works. I am ready for the second fry later today I hope. I already did a one fry and a two fry using this method but I over dried the potatoes, so changed the drying time from 2 hours to 1 hour.
Cut fries maximum size with mandolin, ~ 13 mm.
Rinse in cold water until water runs clear.
Weight fries and add an equal amount of Glucose Solution to an SV bag.
SV for 18 mins, fries should be in a single layer.
Shock in cold water.
Drain and blot dry. Place in dehydrator for 1 hour on no heat setting or very low setting. Check after half an hour to see if they are dry. This is important.
For 1 Fry Fries:
Freeze the fries.
Heat oil to 355F allowing for a slight drop when the fries are put in. Fry until desired doneness about 4-5 mins.
Blot oil off and salt the fries.
For 2 Fry Fries
After drying fry the fries at 266F for 8 mins, stirring and checking the temp.
Blot dry and cool.
Once they are cooled freeze, this is important, the ice crystals will break open the cells and release the liquid.
Heat oil to 374F and fry for about 2-3 mins until desired colour is reached.
Blot oil off and salt the fries.
Glucose solution:
1 000g water
2.5g baking soda
1.5g salt
10g glucose or 2.5g sugar
Recipe is very largely from chefsteps.com
These were SVed for 17 mins. then put in the fry to dry for about 3 hours then I decided why not try the dehydrator so I put them in there for 2 hours which was too much drying.
These are the one fry chips at 350F for 4-5 mins.
One fry interior-
Two fry method, first fry-
Second fry-
Two fry interior.
They were both crispy but the 2 fry was even more so and stayed crispy until they were all eaten. I am on another trial and have tweaked things a little so we'll see how that goes.