ニューヨーク・タイムズのインスタグラム(nytimes) - 7月6日 10時56分

The perfect French fry is crispy on the outside and fluffy on the inside. But most French fries get soggy in about 5 minutes. Lamb Weston, the biggest French fry manufacturer in the U.S., wants to change that. The company recently introduced a new variety of fry with a special batter that can stay crispy for close to an hour — even after being microwaved at home. This new type of fry starts in the ground. At its farm in Paterson, Washington, @lambweston4chefs grows half a dozen potato varieties on 20,000 irrigated acres. Potatoes with less water make for crispier fries. “Water is really the enemy,” said Deb Dihel, the company’s vice president of innovation. “That’s what we’re trying to protect the French fry from.” Workers monitor the fields from the Pentagon of potatoes, a room filled with computers that monitor soil conditions, crop maturity and irrigation. Later, in a laboratory, food scientists duplicate different hazards, packing French fries in white paper bags next to cold milkshakes or moist hamburgers. Bags are left alone for 15 minutes, others for 30 or 45. And testers check how they fare. There’s lots of chewing, but not a lot of eating. “Sometimes when I’m on vacation and I take a couple days off, I miss them,” Deb said of the fries. “I eat French fries every single day.” @orcawatch took this photo of criss cut fries at Lamb Weston’s Innovation Center. Visit the link to read more. #?

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