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?
Posts Tagged ‘blanching’
Q. Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?
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?
Q. Can I do the first blanch for fresh cut russet fries in the oven?
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?
Q. What happens if you pre-cook (blanch) fresh cut 3/8Inch potatoes 350 degrees, in lieu of the recommended 250 degrees?