"This is a great article from America's Test Kitchen that gives 5 steps to the perfect french fry. Enjoy!
http://www.americastestkitchenfeed.com/learn-to-cook/2012/06/5-steps-to-perfect-french-fries/"
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Sheila Stuart
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- Saint Paul, MN
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Sheila Stuart's Discussions
French Fry Question
9 Replies
Started this discussion. Last reply by Ron Nov 12, 2012.
Kitchen Floors
8 Replies
Started this discussion. Last reply by Joe Szerwo Jan 7, 2011.
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Ron replied to Sheila Stuart's discussion French Fry Question"I read a tip today that says to add a tablespoon of cornstarch per one pound of french fries before frying them. The cornstartch will draw away the moisture which helps to acheive a nice crispy exterior. Give that a try next time and let me…"
"the frys get oily and they dont taist real well and besides if you have to make many batches you cant keep heatin oil try the precook thing it works very well"
New Member Team replied to Sheila Stuart's discussion French Fry Question"I have heard starting them in cold oil and then ramping up the temp works well and prevents you from having to fry them twice. Has anyone tried this?"
"I know this was a old post but the best way to cook home style frys is to cut them rinse them clean then soak them for as long as you can and rinse everytime the water get cloudy you may have to stir to see if they are cloudy after they remain clear…"
John replied to Sheila Stuart's discussion French Fry Question"Making good french fries starts with a good potato. In my opinion Yukon Gold potatoes are the best for making fries."
Ron replied to Sheila Stuart's discussion French Fry Question"I toured a Five Guys Burger restaurant and they have large sinks dedicated to their french fries. They keep the water running constantly on them to remove as much as starch as possible before frying them."
sam monteleone left a comment for Sheila Stuart"hi sheila, curious, how did your french fry experience go,
thanks
sam "
Foodservice Community Admin replied to Sheila Stuart's discussion French Fry Question"Soaking the fries in water is a good idea as it will help to remove a lot of the starches. Make sure to dry them thoroughly before frying though."
sam monteleone replied to Sheila Stuart's discussion French Fry Question"Hi Sheila, I am not sure why you want to make homemade FF, but this is what I would do.
Wash and air dry your skin on potatoes.
Cut into desired size 3/8" .
Immediately blanch in clean hot oil for approximately 1 minuet.
Drain well…"
Sheila Stuart posted a discussionFrench Fry Question
Not sure where to post this so I think I did it twice. Hopefully someone out there can give me some hints? I need to make 20 lbs of home made skin on french fries for a lunch. Should I have the night cook wash and cut the potatoes (3/8") and put in a bucket of water in the cooler the night before and then the day staff will be ready to throw into the fryer? Will they turn brown in the water or ?See More
Joe Szerwo replied to Sheila Stuart's discussion Kitchen Floors"Eco-lab wash & walk is the worst product on the market. Use tide with bleach (sold in packets, 1 packet per mop bucket) in hot water. Scrub it on with a deck brush and remove with a wet-dry vacum. You will be amazed after the first application."
barbara hatfield replied to Sheila Stuart's discussion Kitchen Floors"we use dawn products, works great with a deck brush, just let sit foe about 5 minutes."
Matthew Tillis replied to Sheila Stuart's discussion Kitchen Floors"ecolab degreaser, a deck brush, boiling water, and elbow grease. the grout is awful to clean...a wittaker scrubber may help or a floor buffer with coarse pad"
Lauren replied to Sheila Stuart's discussion Kitchen Floors"Hi Sheila,
Not sure if you have heard of the Heavyweight or not, but you could probably use it along with the Wash & Walk product. It is a 16-lb weighted scrub brush that has different heads you can buy. The weighted brush really makes…"
"Sheila, We use the Wash and Walk as well. The trick to using this product is to squeege each time it's used, not just once a week. I have found that using a mop just doesn't get all the dirt up and leaves fibers from the mop dried on the…"
Profile Information
- A little about yourself and your business
- Hello to all from the Twin Cities. I am the Food and Beverage Director of the Hilton and always looking to bump heads with someone in the same business and ask advice or just someone to talk to when things get crazy!
- Are you a member of the Foodservice Rewards Points program?
- Yes
Comment Wall (2 comments)
- At 12:01pm on November 3, 2011, sam monteleone said…
hi sheila, curious, how did your french fry experience go,
thanks
sam
- At 12:37pm on June 13, 2009,
Richard L. Ellman said…
- Hello Sheila,
I'm the Exec Chef of a DoubleTree Guest Suites in Tampa, Fl. It seems we all have the same issue with buffet scrm. eggs....We try to cook smaller batches, keep them loose/ soft cooked, and keep the chaffer lid closed to keep the as moist as possible.....drop me a line thru hilton.com....
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