Morning Cup of Links: Future Entertainment

The NFL’s No Good, Very Bad Season. There was more drama than football, and the league needs to return to entertaining its fans with sports.
*
Why telecommuting may destroy your work/life balance. Punching a clock may be demeaning, but at least you get to punch out.
*
When you give a kid a puppy, he may get excited and act all cute. But when Dad does it, you know those feelings come straight from the heart.
*
Watch a video in which sparkly particles of the universe converge together to form fairly inert bombs which fall to earth over Melbourne, Australia. Fireworks in reverse are mesmerizing.
*
The 10 Most Important Television Events In 2013 You Should Have On Your Radar. You've got a new calendar, so go ahead and mark them down.
*
Fishmonger Muhammad Shahid Nazir became a YouTube star when someone recorded his catchy sales patter. Since then he's recorded a version that reached the British Top 40 and was greeted as a celebrity when visiting Pakistan.
*
Flavorwire’s Most Anticipated Movies of 2013. With more dates you can mark down on your brand new calendar!
*
9 hilarious images of people taking the polar bear plunge. What is it about January first that makes people in the Northern Hemisphere want to go swimming?
*
Everything You Ever Wanted To Know About Albert Einstein. Especially how most of what you've heard is not quite true.

nextArticle.image_alt|e
iStock
The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess
iStock
iStock

Some restaurant dishes are made to be doggy-bagged and reheated in the microwave the next day. Not French fries: The more crispy and delectable they are when they first arrive on your table, the more of a soggy disappointment they’ll be when you try to revive them at home. But as The Kitchn recently shared, there’s a secret to making leftover fries you’ll actually enjoy eating.

The key is to avoid the microwave altogether. Much of the appeal of fries comes from their crunchy, golden-brown exterior and their creamy potato center. This texture contrast is achieved by deep-frying, and all it takes is a few rotations around a microwave to melt it away. As the fries heat up, they create moisture, transforming all those lovely crispy parts into a flabby mess.

If you want your fries to maintain their crunch, you need to recreate the conditions they were cooked in initially. Set a large pan filled with about 2 tablespoons of oil for every 1 cup of fries you want to cook over medium-high heat. When you see the oil start to shimmer, add the fries in a single layer. After about a minute, flip them over and allow them to cook for half a minute to a minute longer.

By heating up fries with oil in a skillet, you produce something called the Maillard Reaction: This happens when high heat transforms proteins and sugars in food, creating the browning effect that gives fried foods their sought-after color, texture, and taste.

After your fries are nice and crisp, pull them out of the pan with tongs or a spatula, set them on a paper towel to absorb excess oil, and sprinkle them with salt. Now all you need is a perfect burger to feel like you’re eating a restaurant-quality meal at home.

[h/t The Kitchn]

nextArticle.image_alt|e
iStock
Bone Collector
iStock
iStock

SECTIONS

arrow
LIVE SMARTER
More from mental floss studios