"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…"
"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…"
"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."
"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.
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
"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."
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…"
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!
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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....