Posts Tagged ‘blanching’


Unable To Blanch My Fries, What Do I Do?

Friday, November 21st, 2014

Q. I run a small diner and we are looking to use homemade French fries as opposed to the frozen variety. I have seen all of the suggestions about blanching. I have two, two bay Fryolators. I am a 24 hours operation and we have very little time when the fryers are freed up, especially to blanch the volume we need. On an average week, we go through 500lbs of French fries. What other suggestions do you have in order to improve our quality and efficiency?

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Make Ahead Scalloped Potatoes

Monday, November 10th, 2014

Q. Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?

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Is There One Best Way To Make Fresh Cut Fries For My Restaurant?

Friday, November 7th, 2014

Q. I see a lot of tips on making fresh cut fries on the internet and some seem to conflict each other. Is there one best way to be successful at serving my customers a fresh fry?

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How to Improve My Frozen Fries

Friday, July 25th, 2014

Q. Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.

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The Best Hand-Cut Idaho® French Fry Yield

Friday, July 11th, 2014

For the best hand-cut Idaho® French fry yield, we recommend using U.S. grade No. 1 fresh Idaho® Potatoes, 7-15 oz. packed 90 to 70 count in 50 lb. cartons or 12 oz. and larger No. 2 potatoes packed in paper bags. Fresh, unpeeled potatoes for frying should be stored in a dark, cool area, preferably at 55° degrees F. Do not refrigerate, as temperatures below 42° degrees F cause potato starch to turn to sugar. Check the cutting blades, replace if jagged.

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How To Prepare French Fries

Thursday, May 8th, 2014

Q: What is the best way to prepare french fries?

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To Create Perfect French Fries Its Important To Always Blanch Them

Saturday, April 26th, 2014

Q. I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?

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Blanching Fresh Cut Fries

Friday, December 6th, 2013

Q. Can I do the first blanch for fresh cut russet fries in the oven?
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Why Are My Fries Sometimes Dark?

Monday, December 2nd, 2013

Q. I have been to several of the same gourmet hamburger and fry chain locations and sometimes the French fries are really dark and unappetizing. How can that happen?
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What Happens If You Pre-Cook Fresh Cut Potatoes At 350 Degrees?

Friday, November 29th, 2013

Q. What happens if you pre-cook (blanch) fresh cut 3/8Inch potatoes 350 degrees, in lieu of the recommended 250 degrees?
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