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Tried blanching fries before the first fry and my soggy basket problem went away
I run a small burger spot in Sacramento and my fries kept coming out limp in the middle of a rush. Last Tuesday I started blanching them in 300 degree oil for 4 minutes, then cooling them on a sheet tray in the walk in before the final fry at 375. The difference was wild, they stayed crisp for 15 minutes instead of 5, and my ticket times stayed under 12 minutes all night. Now I do the blanch in big batches at 2pm before service. Anyone else pre cook their fries this way, or do you just deal with the sogginess?
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mary_kelly8d ago
Blanching at 300 for 4 minutes was a game changer for me too.
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