Add food_related/steak_fries.md

food_related/steak_fries.md

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+Perfect! Here’s the **ultimate science-backed oven-baked steak fries** recipe for maximum crispiness and flavor—no deep-frying required.  
+
+---
+
+### **Crispy Oven-Baked Steak Fries (Food Science Optimized)**  
+**Yield:** 2–4 servings | **Prep:** 15 min (+ soaking) | **Cook:** 30–40 min  
+
+#### **Ingredients**  
+- **2 large Russet potatoes** (high starch = crispier)  
+- **1 tbsp cornstarch** (key for crunch)  
+- **2 tbsp high-smoke-point oil** (avocado, peanut, or refined olive oil)  
+- **½ tsp baking soda** (alkaline for texture boost)  
+- **1 tsp salt** (plus more to taste)  
+- **Optional seasonings:** Garlic powder, smoked paprika, black pepper  
+
+#### **Step-by-Step Method (Science-Enhanced)**  
+
+**1. Cut & Soak (Remove Excess Starch)**  
+- Scrub potatoes (leave skin on for texture).  
+- Cut into **½–¾ inch thick wedges** (uniform size = even cooking).  
+- Soak in **cold water + 1 tsp vinegar (or salt)** for **30+ min** (removes starch, prevents gumminess).  
+
+**2. Par-Cook (Softens Interior, Rough Surface for Crisp)**  
+- Preheat oven to **425°F (220°C)** with a **baking sheet inside** (hot start = better sear).  
+- Drain potatoes, then simmer in water + **½ tsp baking soda** for **5 min** (alkaline weakens pectin, creating a craggy surface).  
+- Drain well, pat **extremely dry** (critical for browning).  
+
+**3. Coat for Maximum Crisp**  
+- Toss dried wedges with:  
+  - **1 tbsp cornstarch** (absorbs moisture, adds crunch)  
+  - **2 tbsp oil** (even coating promotes Maillard reaction)  
+  - **1 tsp salt + seasonings**  
+
+**4. Bake Like a Pro**  
+- Arrange fries on **preheated baking sheet** (single layer, spaced apart).  
+- Bake **25 min**, flip, then bake **10–15 min** until deep golden.  
+- For extra crispness, broil **1–2 min** (watch closely!).  
+
+**5. Season & Serve**  
+- Sprinkle with **flaky salt** right out of the oven.  
+- Serve with **aioli, ketchup, or spicy mayo**.  
+
+---
+
+### **Why This Works: Science Breakdown**  
+✅ **Cornstarch** absorbs surface moisture, creating a crispier crust.  
+✅ **Baking soda** alters potato’s surface texture (like Kenji’s roasted potatoes).  
+✅ **Preheated sheet + oil** ensures fast heat transfer for browning (Maillard reaction).  
+✅ **Single layer + flipping** prevents steaming = even crispness.  
+
+---
+
+### **Air Fryer Variation**  
+- Follow steps 1–3, then air fry at **400°F (200°C)** for **15–20 min**, shaking halfway.  
+
+These fries are **golden, crunchy outside, and fluffy inside**—no fryer needed! Want to tweak the seasoning or try a spicy version? 🔥