Q. I own an ice cream shop and would like to add hand cut french fries to our menu. I have been following the french fry prep tips on the foodservice section of the website, and for the most part, our test batches have been coming out ok, but I still have some questions, such as:
I’ve heard of soaking in a brine solution. Do you know what the purpose of that is? Also, I am trying to locate a french fry cutter that does the crinkle cut, but the only one I have found costs over $3,000. Do you know of any that might be less expensive? Any information you could provide would be most appreciated.
A. The brine solution is an old wives tale to try and get some of the moisture out. The added salt will actually speed up the oil breaking down prematurely so we don’t recommend it. Unfortunately, I am not aware of a low cost crinkle cut machine. Mighty Fine out of Austin Texas uses the fancy one, check out this video:
This entry was posted on Thursday, August 4th, 2011 at 8:11 am and is filed under Food Safety, 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.