That 'shake and bake' trick isn't as crispy as people claim

I tried the whole shake the basket every 5 minutes thing everyone raves about for crispy fries. Did it with frozen crinkle cuts from Aldi last Wednesday. Honestly, I got way better results just leaving them alone for 15 minutes at 400F. I found a comparison test on a cooking blog called 'Fry Force' that showed shaking actually knocks off the coating before it sets. It made my fries more broken and less crunchy. Who else has tested this and found it's overhyped?

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saraho483mo ago

Oh man, I feel this. Did you try different fry brands or shapes, or just the Aldi crinkle cuts? Because I wonder if the coating thickness matters for that shaking method. It might just be a trick that works better for shoestrings or homemade cuts where there's no pre-made coating to knock off.

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avery_foster313mo ago

Good point about the coating. Have you actually tried it with homemade fries or shoestrings to see if the trick works at all, or are you just guessing?

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