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holdem
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Total Posts:
380
- Joined: 5/8/2006
- Location: thornville, OH
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RE: Serving freshly cut fries.
Mon, 08/7/06 10:17 PM
( permalink)
A couple of places I eat at serve fresh cut fries. They look great but are always limp even though they look cooked. I would go with the double fry method.
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Libationbrew
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Total Posts:
11
- Joined: 8/6/2006
- Location: Chester, IL
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RE: Serving freshly cut fries.
Tue, 08/8/06 1:33 AM
( permalink)
Thanks for the input...I'm gonna try the double fry technic, and hopefully, they will get crispy!
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sword
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Total Posts:
4
- Joined: 9/21/2007
- Location: nelson, BC, Canada, WA
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RE: Serving freshly cut fries.
Tue, 09/25/07 9:36 PM
( permalink)
has anyone tried selling these from ahot dog cart?
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Baah Ben
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Total Posts:
3026
- Joined: 11/30/2001
- Location: Ormond Beach, FL
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RE: Serving freshly cut fries.
Tue, 09/25/07 10:10 PM
( permalink)
You must fry them twice (blanch) or they will be terrible
After you cut them, leave them in a solution of water and white vinegar (Contact Idaho growers and they will send you the storage info and the ratio of water to vinegar)
You dry them just before blanching them with a salad spinner like a Greens Machine which is a large unit. After blanching them, cool them down, refrigerate them and they'll stay for several days...ready to fry when necessary.
Several of us have already posted on this subject several times...Just check it out
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sonjaab
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Total Posts:
185
- Joined: 6/15/2005
- Location: Syracuse, NY
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RE: Serving freshly cut fries.
Thu, 09/27/07 11:30 PM
( permalink)
While in Vegas last week I went to In & Out burger everday (Almost) !!!!!!!!!! More for the novelty and to have a
fresh cooked burger !
I noted the fries were done with peeled whole potatoes
cut on the spot and placed in baskets and dropped in
the deep fryer and cooked in one shot then salted and
served. NO presoaking or drying etc. noted.
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holdem
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Total Posts:
380
- Joined: 5/8/2006
- Location: thornville, OH
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RE: Serving freshly cut fries.
Mon, 10/8/07 7:45 PM
( permalink)
What size are you cutting them: 1/4" or 3/8"? Thanks.
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holdem
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Total Posts:
380
- Joined: 5/8/2006
- Location: thornville, OH
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RE: Serving freshly cut fries.
Sun, 10/14/07 10:20 PM
( permalink)
Went with 1/4". They were very good. Cooked quick and were crisp.
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brisketbasket
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Total Posts:
1
- Joined: 10/15/2007
- Location: st. petersburg, FL
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RE: Serving freshly cut fries.
Mon, 10/15/07 9:22 AM
( permalink)
Hi, we hand punch our fries. I feel it is important to use Lg White Chef potatoes as they crisp up nicely. We punch, then wash three timies, in our three compartment sink. Next we blanch, and cool off in freezer until we are ready to drop for sell. We fry for service at 375 until crisp and season. So far, have had great results. Very important to have the right potato and to rinse plenty. Not really as much trouble as it sounds. Good Luck
Brisket
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