This was from another Cook’s Illustrated article. Sometimes I read their magazine (and Milk Street, the Christopher Kimball spin-off) and I end up just dreaming about the recipes for weeks. This one really stuck with me, and I decided to go for it. I don’t have experience with deep-frying, but this wasn’t too scary! The amazing ThermoWorks ChefAlarm was a comforting source of accurate temperature data.

For all my baking of sweet things, it might surprise you to know that my weakness is actually salty stuff. Salty potato products are at the top of my list of favorite things. It was delightful to have these crunchy, homemade kettle chips!

P.S. I almost bought a new mandoline, and I did a bunch of research, but I didn’t pull the trigger. I have a simple one that my mom gave me decades ago, and it works just fine. I also almost bought a slice-resistant glove, and now I’m not sure why I didn’t. Hmmmm… [add to cart]