Q. It seems as if wavy ribbon fries soak up a lot of oil. Is there a better way to prep and fry for a better a taste?
A. Always fry fries from a frozen state for extra crispiness. Fry at 350 degrees F. Fill the frying basket half full and give it a shake in the middle of frying to reach any cold spots in the center of the fries. Also, this website should answer all of your frying technique questions: http://fitfrying.com/
Tags: deep frying, french fries, fries, frozen, frying
Posted in Foodservice, Q & A
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.
Tags: blanching, french fries, frying, preparation
Posted in Consumer, Foodservice, Q & A
