Q. How do I blanch fries before frying them to make the best fresh cut fries?
A. First, cut and rinse the fries to get rid of any excess starch or sugar and then store them in water with some concentrated lemon juice (1 tablespoon to one gallon of water ratio). Drain the water, and then fry until the fries have a glazed look and are a little limp. How long it takes for the fries to become limp depends on the variety of the potato and cut of the fry. Pull the fries out and place uncovered in shallow bus tubs. Cool the fries to room temperature and then refrigerate. Put lids on the tubs until you are ready for the final frying.
This entry was posted on Friday, May 25th, 2012 at 8:02 am and is filed under Consumer, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.