gringohombre Posted July 5, 2020 Report Share Posted July 5, 2020 7 hours ago, johanson said: Hey Gringo, I take it English isn't your first language. I want to compliment you though, you do not make that many mistakes. What you could do when you do not know what simple words mean like blanch, is to ask Mr. Google. This is what I have instructed him to tell you Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process. Blanching foods helps reduce quality loss over time Now you see Sn. Johanson why I try to avoid Mr. Google when I can get multiple and various answers here. Besides, here they do not mine my information and sell it to the highest bidder. Actually English IS my first language, in fact the Kings English, since I grew up and went to school on the island of Bermuda, a former British colony and now a British Overseas Territory, and was very well taught by English school masters. So there!!! Quote Link to comment Share on other sites More sharing options...
Yo1 Posted July 5, 2020 Report Share Posted July 5, 2020 1 hour ago, Upfront said: twice cooked fries are fried twice never blanched You obviously never worked in a restaurant. Trying asking in a restaurant here about how they do potatoes and be enlightened. 1 Quote Link to comment Share on other sites More sharing options...
Xena Posted July 5, 2020 Report Share Posted July 5, 2020 1 hour ago, Upfront said: you obviously never cooked Never and always are words to avoid. https://www.epicurious.com/recipes/food/views/twice-cooked-french-fries-241100 1 Quote Link to comment Share on other sites More sharing options...
rafterbr Posted July 5, 2020 Report Share Posted July 5, 2020 There are several ways to prepare the potato for french frying as discussed here. To be able to serve the french fries quickly, we use to peel them in the morning and store them in cold water until used, this keeps them from becoming discolored. At a later date I started simply washing the whole potato really well than when we got an order we would cut the potato using the french potato slicer and put them in the deep fryer. Both practices worked well but I preferred the fresh cut french fries. It all depends on how you like your french fries. Blanching them gives them a different flavor and they are not as greasy as the ones I prepared. Both are good. 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted July 5, 2020 Report Share Posted July 5, 2020 14 minutes ago, rafterbr said: There are several ways to prepare the potato for french frying as discussed here. To be able to serve the french fries quickly, we use to peel them in the morning and store them in cold water until used, this keeps them from becoming discolored. At a later date I started simply washing the whole potato really well than when we got an order we would cut the potato using the french potato slicer and put them in the deep fryer. Both practices worked well but I preferred the fresh cut french fries. It all depends on how you like your french fries. Blanching them gives them a different flavor and they are not as greasy as the ones I prepared. Both are good. Greasy fries are perfect. Just let them drip for about 5 minutes above your fryer. I do them skin on. Quote Link to comment Share on other sites More sharing options...
rafterbr Posted July 5, 2020 Report Share Posted July 5, 2020 24 minutes ago, rafterbr said: There are several ways to prepare the potato for french frying as discussed here. To be able to serve the french fries quickly, we use to peel them in the morning and store them in cold water until used, this keeps them from becoming discolored. At a later date I started simply washing the whole potato really well than when we got an order we would cut the potato using the french potato slicer and put them in the deep fryer. Both practices worked well but I preferred the fresh cut french fries. It all depends on how you like your french fries. Blanching them gives them a different flavor and they are not as greasy as the ones I prepared. Both are good. I almost forgot, the most important thing to good fries is the grease you use. I used real lard. A little more expensive but it gives them a great flavor. Quote Link to comment Share on other sites More sharing options...
RVGRINGO Posted July 5, 2020 Report Share Posted July 5, 2020 Real lard is also the secret to a good pie crust......and lots of other tasty things. Baby back ribs and cornbread for lunch! Quote Link to comment Share on other sites More sharing options...
Bisbee Gal Posted July 5, 2020 Report Share Posted July 5, 2020 36 minutes ago, rafterbr said: I almost forgot, the most important thing to good fries is the grease you use. I used real lard. A little more expensive but it gives them a great flavor. Best fries I've ever had were fried in duck fat. Quote Link to comment Share on other sites More sharing options...
johanson Posted July 5, 2020 Report Share Posted July 5, 2020 8 hours ago, gringohombre said: Now you see Sn. Johanson why I try to avoid Mr. Google when I can get multiple and various answers here. Besides, here they do not mine my information and sell it to the highest bidder. Actually English IS my first language, in fact the Kings English, since I grew up and went to school on the island of Bermuda, a former British colony and now a British Overseas Territory, and was very well taught by English school masters. So there!!! Chingas! You're a Bermy? Quote Link to comment Share on other sites More sharing options...
gringohombre Posted July 5, 2020 Report Share Posted July 5, 2020 11 minutes ago, johanson said: Chingas! You're a Bermy? No, an Onion...get it?....Bermuda Onion (except they do not grow them there anymore...the land is too valuable). Quote Link to comment Share on other sites More sharing options...
johanson Posted July 5, 2020 Report Share Posted July 5, 2020 Well that explains your accent, gringohombre. Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted July 5, 2020 Report Share Posted July 5, 2020 It’s a four step process. Number one cut size does matter in this case ....but I’m not gonna get Into that… Number two..rinse and dry to get rid of the surface Number three ...Blanch in Oil At about 325 Fahrenheit until potato is softened but not colored in order to get rid of internal water . Let the french fries cool a little. Number four ..reheat the oil to 375 F and crisp fry...do not crowd the basket etc ...you will lower the temp of the oil . The term blanching is also used to denote the first cook at the lower temp in professional cooking . Quote Link to comment Share on other sites More sharing options...
CHILLIN Posted July 5, 2020 Report Share Posted July 5, 2020 The most important thing for fries is the variety of potato. Prince Edward Island russets, Idaho Russets or, in Europe, the Irish Maris Piper. None of these are obtainable or importable in Mexico. Quote Link to comment Share on other sites More sharing options...
Mostlylost Posted July 5, 2020 Report Share Posted July 5, 2020 I've bought russets in Mexico, but haven't seen them for a few years lakeside. I remember in the 60's our commercial supplier had water blanched. We changed to a new supplier with oil blanched which were far better. Quote Link to comment Share on other sites More sharing options...
Carnivore Posted July 8, 2020 Report Share Posted July 8, 2020 On 7/3/2020 at 3:19 PM, heidinrick said: Carlos gave us a "sample" of his new and improved fries today! Excellent. He's blanching them earlier. Much crisper😁 It's not Carlos.....It's Carlo! Quote Link to comment Share on other sites More sharing options...
Carnivore Posted July 8, 2020 Report Share Posted July 8, 2020 Excellent burger. Quality and sufficient sized meat patty. Housemade bun capable of holding the filling(s). It's likely the bun contains egg which gives it greater density while not being tough! Quote Link to comment Share on other sites More sharing options...
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