Serving freshly cut fries.

I'm looking to open a resturant in my hometown serving freshly cut fries. I need a good efficient process to handle high volume.

My Question:
1. Do I really need to soak the fries in cold water after cutting them?
2. What's the best way to dry the fries after soaking them in water? Taking into consideration cost and time.
3. What's the taste difference between a double fry and single fry? Is it huge?

Thanks!!!

I have no idea.

BUT, I will be watching this thread because I am curious.

My guess is:

1. You don't have to, but it helps.
2. No
3. Yes. Enormous.

if you read previous threads on this subject, you will learn alot. yes, it matters to wash them first. they are full of starch, and will turn brown before they are properly cooked, if not washed and dried.
best way to dry is on a broiler pan, allowing the or some other rack.
in huge quantities, its best to par fry, and chill. then, fry to order. single fry never quite get them right, and they go mushy real fast. i have experimented with many ways of the fry. for me, i find the best way is to bake the potato, then slice n fry. you will have to see what works for you.

bassrocker4u2,

Do you bake the potato completely or is it partially cooked? Is it baked in foil or uncovered?

George

If you don't soak the spud it will turn black. Try it and see. Add a little lemmon juice to the water also. Chow Jim

Just a thought, would one of those salad spinner deals dry the fries adequately?

There's a very big difference between a double fry and a single fry, but it MUST be done right, or the fries will soak up oil. The first fry is at a lower temp in order to cook the insides. The second fry is at a higher temp to brown the outside. I don't know the specific temps, but in my opinion, THAT is the way to properly cook fries.

First fry 325-330 for about 3 minutes or until they are soft, Second Fry 365-375 for 3-5 minutes (the hotter the browner they'll be)

Actually, I'm wondering how IN-N-OUT does it? Since they are doing such high volume, how do they keep enough fresh fries going and yet can prevent the fries from going black. And if they do soak them in water, how do they dry the fries fast enough?

usually, they are done in advance, and stored in cooler. in a push, you can first fry, let rest for a few minutes, then second fry. the thinner you cut the fryes, the better, when using this method.
i bake my potatoes completely, chill for firmness. then slice and fry.
the seasoning is the key to yumminess. try this... one package of onion soup mix, and one package of ranch dressing mix. add dry ingredients together, (may have to grind the onion mix) add salt..
sprinkle on your fries......
s acidman, if you dont have adequate cooler space, you will have to do the two-fry way. just stay ahead, with two fryers....

Do some searches on the way the Belgiques or Belgians do it. They are the best in the world at pomme frites.

bassrocker4u2, Thanks for your advice so far.
One part I still don't get it, is the drying part of the fries. After soaking in cold water, how do I get the fries to be dried fast enough before I put in the fryer.

http://en.wikipedia.org/wiki/Pommes_frites gives several variations...

Does anyone knows if IN-OUT soaked their fries? And if they use towel to dry them before frying?

Can anyone help with the answers? Thanks.

Acidman... Chop up your spuds and experiment.. Best way to learn. Even if you think you found the master answer here, it may fail when you attempt it. Just make sure you record your cut sizes, temps and cook times.. (Spuds are cheap enough.. If you fail it will be a small food cost loss).

exactly! trial and error......with notes...
thats how i did it...yrs ago. now where did i put that notebook>???

I used to live for several years in northern France, about 3 km. from Belgium. This area is CRAZY about pommes frites! Roadside stands everywhere, people stand in line to get them (my friends and I once stood in line for 45 minutes). My neighbor used to go through 250 lbs. of potatoes a MONTH and it was just her and her husband!! All of the old ladies in my village did them the same way: cut the potatoes, blanch in fat at 325. No washing. The fat was a mixture of pork lard and oil, seasoned with a bay leaf and garlic cloves. After this blanching, re-fry as needed in 375 degree fat. The Belgians use this same method. Dipping in mayonnaise-based sauces is highly encouraged. My favorite is "Sauce Americaine" which is roughly a tartar sauce with tomato paste and hot sauce. Enjoy with a cold Chimay or Rochefort beer!

quote:

Originally posted by Acidman

Does anyone knows if IN-OUT soaked their fries? And if they use towel to dry them before frying?

I don't know if they soak, but they generally DO squeeze the raw spuds with a towel before frying.

heres a great twist for you(or anyone) to try. i tried this, and wow!!!!!
ok, peel you spud with a regular veggie peeler. then, keep peeling. place the 'good stuff' peels into the fryer basket. its kinda like making fresh potato chips. mmmmmmmmm
plus, they cook faster than fresh frys. just something to think about, who makes fresh chips?????

Bassrocker.. Great idea on saving on food costs, and taking normal waste and making it into profit!

I say to cut them, then soak in cold water to remove the starches (about 24hours)and freeze them first,then deep fry them[:D

quote:

Originally posted by Acidman

I'm looking to open a resturant in my hometown serving freshly cut fries. I need a good efficient process to handle high volume.

My Question:
1. Do I really need to soak the fries in cold water after cutting them?
2. What's the best way to dry the fries after soaking them in water? Taking into consideration cost and time.
3. What's the taste difference between a double fry and single fry? Is it huge?

Thanks!!!

Asking the right way to make fries is like asking someone what the best flavor of ice cream is... it all depends on what type of fry you endeavor to produce. I have had excellent fries produced in Montreal by a chain called lafleurs who has a barrel of peeled potatoes along side a fry cutter, that will cut the fries into a bowl and drop the fries straight into a fryer full of beef tallow. The result is a dark fry, fully cooked through, that is not burnt, yet the fry is not as crisp as a double fried french fry. Tasting their fries, it is clear that their results are derived from using old potatoes (where a lot of the starches have been converted to sugars), clean oil, and the temperature that they fry at.

If you are looking to attain a nice light crisp fry, then go the route of soak, drain, fry, rest, fry, serve. Using good quality vegetable based oil may be costly, but is worth results. Of course there is also the choice of potatoes as well, Make sure that you select a variety with a consistent supply throughout the year.

Just my 5 cents.

Every time I get an order of freshly cut FF where they peel & cut the potatoes immediately before frying I’m disappointed in the quality.

John

Why do you think that is?

It's because the words "fresh cut" on the menu look good.

Even if they don't double fry, they seem to always undercook them ... prime example: The Gaslamp Grill in Issaquah, Washington.

I'm 3 weeks from opening my kitchen, gonna cut fresh ff as well, question: doesn't pre-baking change the flavor of finished product?

quote:

Originally posted by wheregreggeats.com

It's because the words "fresh cut" on the menu look good.

Even if they don't double fry, they seem to always undercook them ... prime example: The Gaslamp Grill in Issaquah, Washington.

Undercook is exactly right even though I always order them well done. Guess there's something to be said for chilling and double cooking them.

John

yes, baking will alter the flavor, as will any step. use that to your advantage. try different seasonings, as you bake, and taste the difference(if any) after frying. sometimes, i use garlic and pepper, to rub the taters before baking. sometimes i use jackets, sometimes not. sometimes oil them, sometimes not. all in all, once you create a seasoning to sprinkle on after frying, thats mostly what the customer will concentrate on. that, and the texture. i suggest you experiment and share your results with us.

When seasoning, just dont add salt before frying them puppies... (Salt will quickly break down your oil)..