My problem was that my potato plants all got blight and died, so I had to cook and eat what I did get ASAP. These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Blanching is also an excellent technique for preventing avocados from turning brown. I know you’ve talked about being careful with the fries after their blanching step – do you find that the ones that have been treated with pectinex are even more likely to fall apart on you when boiling? [4] Over-blanching can lead to an excessive loss of nutrients and aromatic compounds, as well as softening of the food. The best internal texture and flavor for French fries is possible only when PME is not activated. Hervé This does something like you but not as friendly, popular and widely spread like this. The quest has proved to be impossible. The PME-injected SPL -soaked fries were good, but they didn’t have as much potato flavor as the control, and they seemed hard. They wouldn’t brown properly and were hard like rocks. Is there anyway to add the proper enzymes to the water soak without the Novozyme product… like adding another vegetable, fruit, hunk of raw meat, etc. Blanch fries in boiling water with 3% salt added (or to taste). Above 75°C, PME is denatured too rapidly to make a difference. French fries vacuum injected with a 0.4% SPL solution at 25°C for 1 hour and then blanched for 14:30 in boiling water. killing the enzymes that make the potatoes turn purpley-brown. My interns are really, really sick of making fries. I do the triple fry pretty much once a month since you mentioned it here last christmas or when it was. The 1960’s era McDonald’s fries when McDonald’s produced the fries in-house are the standard by which excellent fries should be measured. After the potatoes are drained, they are cooked in a low-temperature deep fryer. We had always liked them –because they are super-crunchy, but now we were a little disappointed by the texture. Our standard practice has been to dry out our fries after the blanch, but before the first fry. 4 and 5 are especially important. It is interesting what you mentioned in your first post – that both pectin enhancement and pectin destruction improve the fries over their norma state. [3] Blanching is also utilized to preserve color, flavor, and nutritional value. I suppose a next question would be potato age, different varieties of potatoes and types of oil. Are you folks still selling the Pectinex SP-L? Can’t wait! // Jan 30, 2011 at 12:53 pm. If one prefers blanching, adding sulfur enhances the process. The amount of oil a fry absorbs is roughly proportional to the amount of water that is boiled out, because the oil gets injected into the voids left by the water as the fry cools. I have been doing 1/4 inch fries, so that could explain why mine are more delicate than yours. Blanching or pre-blanching at temperatures below 75°C –or blanching slowly so the fries stay between 60 and 75 degrees C for several minutes — activates an enzyme called pectin methylesterase (PME). The second fry is not only a coloring step but a dehydrating and crisping step, so I’m pretty sure you can’t skimp on it too much. potatoes should be chilled after cutting in cold water for 10 minutes to 30 minutes before frying, to ensure maximum crispiness and so they To prevent darkening, add citrus acid or vinegar to the water solution. Spoiler alert: here’s the final answer … Soak the cut fries for one hour in a room temperature solution of Pectinex SP-L (a pectolytic and hemicellulolytic enzyme mix), blanch in boiling water (don’t overload your blanching container) for 14 minutes 30 seconds (assuming your water takes 1:30 to get back to boil), do not dry before frying. This should give us a “no touch” fry. // May 13, 2010 at 7:23 am. PS: You can get Pectinex SP-L from us if you can’t get a sample from Novozymes or Gusmer. You can usually test the water just by placing your finger in it, although you should wash your hands first. The conclusion I came to was that if you add just a little vinegar to the initial blanch, the acid helps strengthen the pectin in the fries enough that you can boil the heck out of them without them breaking down on you, which makes the whole process much easier (also, I didn’t have any pectinex or Novoshape). Not to demean your extensive efforts to produce the perfect french fry, but McDonald’s did not blanch their fries in boiling water for 15 minutes. Kroc fried twice in a 94% beef tallow/ 6% cottonseed oil mix , once blanching at 300 degrees then frying at 350 degrees. It’s hard, starchy, not very flavorful, and generally unpleasant. Forgive me if this is off topic. [4][5] Other benefits of blanching include removing pesticide residues and decreasing microbial load. A strange phenomenon occurred with the 11:11 fries –they were saltier than the 9:11 fries and the 14:30 fries. Yep. At the industrial level, foods move on a continuous conveyor belt through preheating, holding, and cooling. Second Rule: Blanch fries for a long time –like 14 minutes and 30 seconds, in boiling water. We use 50C with Novoshape PME on raspberries. According to Serious Eats fries from McDonald's are both blanched and fried at a lower temperature, frozen, and then finally fried before being served to you. Your blueberries won’t bleed into muffins. Koji Naganuma Tavarino tried it out and said it didn’t work. These pictures reprinted without permission from "The Effects of Enzymes on Fat Content and Texture of French Fries", G. Lisinska, et al. If we let them cool enough before frying (without overly dehydrating them), we should be able to get intact overcooked fries. This advantage allows hot water blanching at lower temperatures, but requires longer blanching times. The cold fries were not soggy, not dry, and not hard. Great tips, the first french fries receipe really tested and proven with scientific facts ! The control was the best of the lot –even though it wasn’t the crunchiest. The texture was a side issue we noticed. I’m anxious to try the myhrvold/young method that uses an ultrasonic bath. Ray Kroc establishing his first restaurant in Illinois had serious problems duplicating the same fry quality as the sellers the McDonald brothers had in California. First let me compliment you on your photomicroscopy and… presenting the SEM work is very instructive… over the top! McDonalds also blanches their fries at 170 degrees for about 15 minutes. Dave, Your first fry is 340 if I remember correctly. 3/8″ is a great all purpose size. In general, dried fries were crunchier than non-dried fries, but they tended to be hollower, and they tended to taste hard and dry when cold. A limitation to hot water blanching is the leaching of water-soluble nutrients and the degradation of thermal sensitive compounds. It must make a huge difference. You can even set them in the refrigerator if you want. Cesar Vega As they cooled they got dry. We have currently been testing a pre-soak in salted spl with subsequent steaming in the combi on racks. The sixty-plus, side-by-side blind tests we conducted in the past week and a half have changed my ideal fry. [6] Catalase and peroxidase are commonly used to determine blanching success, since they are the most thermal-resistant enzymes of concern. Third Rule: Make sure your blanching water is boiling, and don’t let the water temperature get below 80°C. This reduced heat exposure preserves color, flavor, and overall quality of the food; however, evaporation may occur leading to lower masses and product yields. This just means precooking the fries in oil preheated to 350 degrees F. for about three to five minutes, depending on the thickness (the thicker the fries, the longer the blanching). From looking at the pictures accompanying the post, I think that the burner you were using was considerably more powerful than the ones we tested on – we don’t use restaurant-grade stoves here, really. // May 21, 2010 at 12:20 pm. Even a couple of minutes … Yeah, there is a balance to strike. I ladle them onto quarter size drying racks and then slide the whole batch from the rack into the oil. The 170 degrees for 15 minutes show that you both purposely overcook your spuds. We tested our vinegar blanching technique against our new favorite blanching technique. // May 14, 2010 at 9:26 am. To test this hypothesis, we made 3 batches of fries: We took oversize fries; blanched the hell out of them; then cut them down with a sharp knife. me and my friends often argue about whether we like the McDonalds thin cut fries or the KFC/fish and chips thick cut. I ‘ve sent a paypal payment to Nastassia but got no reply. The problem with SP-l is that Novozymes only sells it in 25 liter pails. With a lower oil temperature, the fry spends more time cooking through, and presumably loses more moisture as well. It has two functions:When putting cold water, it is a vegetable and fruit cleaning equipment that can be used to clean a variety of fruit and vegetables. The French Fry Crew: Naz, Nick Wong, A.J., Piper, Adam, Jeremie, Jason (King LN), Wipop "Bam" Suppipat, Stazi, and two idiots. I am just super careful (but they still break). // May 29, 2010 at 8:55 am. Even a couple of minutes below 70-75°C is enough to get some PME effect. Which as you stated would make them even more crust oriented. The truth is, a fry just needs to be somewhat crunchy, with no signs of sogginess. If intact fries are important, cooker shorter (for about 11 min), if intact-ness isn’t super-important, cook for 14-15 min. The water never went below 85°C and it returned to a boil in 1 minute 30 seconds. What is the time for blanching? How thinly sliced? Now I can test it out to see if it is as you tested. We call this “the Steingarten” in honor of Jeffrey Steingarten, who uses this technique on mashed potatoes. [3], Blanching is a process used in the home kitchen as well as used as a pre-treatment in the food industry. // May 25, 2010 at 5:26 pm. The blanching machine is a multifunctional fruit and vegetable processing equipment. In your opinion is it better to fry more in the first fry (without browning) and just let the second fry do a little coloring, or is it better keep the first fry as gentle as possible and let the second fry do the majority of work? All he’s saying is that they spoil quickly. Howdy Lou, We blanched fries for 6 lengths of time: between 5 minutes 20 seconds and 20 minutes. Drop the fries into very cold water for 45 minutes. Would the PME do its thing on the blackberries and allow their cooking without breaking down? After blanching, the sliced potatoes would be chilled in cold water and held under refrigeration until needed. Any thoughts? // Jun 23, 2010 at 3:48 pm. Thanks to everyone for their good work and contributions. The key to professional tube-style fryers, as you know, is two-fold — 1. huge amounts of power delivered over a large surface area which minimizes recovery time and local overheating; 2. the establishment of a cold-zone underneath the tubes that allows particles to settle to the bottom without scorching and ruining the oil. I’m wondering if you’ve ever read the article on Burger Labs on the double frying method: http://aht.seriouseats.com/archives/2010/01/the-burger-labs-why-double-fry-french-fries.html. // May 13, 2010 at 10:29 pm. Our next French Fry post will deal with potato types, oil types, and freezing between first and second fry. The blanching mode was referred to Yang, Wu, Li, Zhang, and Qi (2019), and with some modifications. As the potato is fried, the starch swells and eventually dehydrates, forming a crust on the fry. Steam peeling produces less environmental pollution and peeling losses, as compared to chemical or manual peeling processes. Step 2: Soak sweet potato fries in cold water for 30 to 60 minutes (or as long as 8 hours) before air frying. That does wonders for the fry taste. We were testing whether surface-rougness=crunch or overcooking=crunch --so wewanted to create an overcooked fry with a smooth surface. [3] This method greatly reduces the leaching of water-soluble compounds from the product and is the preferred technique for smaller foods and those with cut surfaces. The two basic techniques for PME activation are: I have a bottle of straight PME enzyme called NovoShape. The sugar levels of your relatively small blanching bath probably vary greatly. We blanched two batches of fries, one in boiling 3% salt water, one in boiling plain water. [5] Blanching prevents the expansion of air during processing, which reduces strain on the containers and the risk of cans having faulty seams. Diana. Really crispy, with a nice interior, and they stayed crisp and tasty as they cooled. Hi Dave, great stuff as always! The internal texture of the fries remained fairly consistent, but the crusts became progressively crunchier as the cooking time increased. I have to overcook to get any kind of real crisp. They tasted like vinegar –which is good, but they were hard –which is bad. We bought a pail and we resell it to chefs through paypal. When I bring the same thing to my restaurant and cook there, I get great results. I don’t find them to be very hard at all when the ratio is about 1:64 (1 tablespoon in a quart). What is good? If “above 75°C, PME is denatured too rapidly to make a difference” then McDonalds is cooking just above that temperature. Breakage is a problem. The 20 minute fries didn’t brown well and were overly salty; nobody liked them. A 2-step process where you plunge ingredients into boiling water and then immediately stop the cooking by giving them a cold bath. Add a teaspoon of salt and half a teaspoon of soda bicarbonate and mix to dissolve salt and soda. [5], Other uses of blanching are enhancing drying rate and product quality, decreasing microbial load, removing pesticide and toxic residues, increasing extraction of bioactive compounds, surface cleaning, removing damaged seeds or foreign materials, killing parasites and their eggs, and reducing oil uptake. A couple notes: one of the developers of the Cook’s Illustrated recipe, which we discussed in our previous post, sent us an email reply. Also, we adjusted the boil down so they didn’t get too knocked about in the pot. Conclusion: [4], Directly following the heat treatment, vegetables/fruits are quickly chilled by cold water. davearnold This potato is, without a doubt, superior to Idaho, especially, in its crispiness once it’s been fried. Or does the sp-l help so much that they don’t fall apart? This effect is the hardest to sort out. I noted that overcooking indeep produces a better fry but haven’t been able to manage that since e standard 3/8 inch fry will fall apart upon touch when overcooked. davearnold [6] In both methods, the food is heated for a short period of time and then introduced into either cold water or cold air to quickly stop the heating process. 1st fry ad 130C and 2nd at 180C, or 1st at 160C and 2nd at 190C… Blanching fries for a long time makes them curnchier and crunchier, but even at 20 minutes, the french fry still has patches that are very smooth --yet these areas are also crunchy. Your question: We did not run an SP-L vs Water soak test. Here’s how… Drain fries on a cooling rack, but don’t force dry them. What is blanching potatoes? Blanching is scalding vegetables in boiling water or steam for a short time. Most restaurants blanch their fries at about 300 degrees Fahrenheit, although it varies depending on the type of potato and the chef's preference. Thanks, Dave. Once the fries are dry and cold, fry at 325°f until a crust forms. This treatment should harden the whole fry. You can also use a mandolin slicer, though the sweet potato may be too firm depending on the quality of your slicer. // Jan 24, 2011 at 7:58 pm. // May 27, 2010 at 2:24 pm. On a related comment…I have to second Sam’s question/comment from May 12, the inclusion of the right control(s) within an experimental design is key to the final interpretation of your results…Keep up the great work! Even though PME is active at temperatures  below 60-70°C, the calcium the enzyme needs to work remains locked in the starch granules at lower temperatures. I think I know why:  aside from being too salty, the 11:11 fries also seemed a bit hollow. [5] Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent. Pour some lukewarm tap water into a pot. It allows them to be lazy. davearnold davearnold My results confirm Dave’s most recent claims that home fryers are inferior. Fourth Rule: Soak your fries in a 0.4% solution of Pectinex SP-L at 25°C for about an hour before you blanch. Sounds interesting. Hello Koji, I haven’t thought about it. As for me, I’ve sworn them off as inevitably producing a not-that-delicious fry, and have since tried them at several restaurants that touted the potato variety and felt the same way. Place the fries in a large bowl of cold water. Unlike Pectin Methylesterase, which is present in most vegetables to a degree, the pectinases, etc in SP-L are all about breaking plants down. We overcooked the rest, pulling some at 7 minutes 11 seconds, 9 minutes 11 seconds, 11 minutes 11 seconds, 14 minutes 30 seconds and 20 minutes zero seconds. Howdy Chadzilla, Notice the difference between the crust on the dried fry vs the non-dried one. Start the blanch with cold water, or allow the temperature of the blanch water to dip below 70°C when you add the potatoes to the water. I haven’t adequately tested different frying regimens. Right now I am evaporating the water from the boiling to measure the amount of starch pulled out of the potatoes. This method of cooling prevents the leaching of water-soluble nutrients; however, the air causes evaporation and lowers the mass of the vegetable—a monetary disadvantage for industry. and the temp. How does blanching change the texture? This treatment should harden the surface only. Notice the surface of the sanded one is significantly rougher. Would a little dextrose matter? davearnold Seems like this guy is able to get a crispy fry by just double frying. (joke :p), davearnold Dunno if endogenous enzymes will work. Just curious if you were planning to follow up and test varieties of potatoes for french fries as well? I was wondering if you tried different combination of oil temperature and time, eg. To summarize the differences: McDonalds fries are 1/4″ square, yours are 3/8″. In this same line of thought, how about soaking the blackberries in a 65C puree (or juice) of raw potatoes? Blanching and freezing potatoes for French fries is a simple process. We put them on quarter-sheet drying racks and load the whole rack-full into the fryer at once to minimize handling. For hot water blanching, vegetables are immersed under pre-warmed water (70 to 100 Â°C) for varying amounts of time, depending on type and quantity. Also, In the testing for this post we bulk cut our fries into cold water and then divided them into batches. This over-dried Novoshape PME soaked fry has a super hard exterior crust (like a fried wonton) but the inside, which wasn't hardened, has gone completely hollow. You don’t want the fry to colour. While water blanching is used for many purposes, fat blanching is a method to partially cook a dense vegetable without browning it. © 2006–2007 Cooking Issues — Sitemap — Cutline by Chris Pearson, The Quest For French Fry Supremacy Part 1, Head to Tail Drinking: Breaking up Distillations in the Rotovap, http://blog.ideasinfood.com/ideas_in_food/2010/05/first-time.html, http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html, New Technique: Pressure Pickle and the Cucumber Martini, Recipe Quest: Shear-Thickening Starch Noodles, A Thirsty Spirit: Alexis Kahn quenches your thirst for beverage knowledge, Khymos, has the well known hydrocolloid compilation, Love What You Do, brought to you by FCI founder, Dorothy Cann Hamilton, Michael Laiskonis, Notes From The Kitchen, Mindy's highly non-technical, somewhat nonsensical blog: Mindy's Recipe For Disaster, Travis Huggett, Photographer, Skoal Consultant and Guest Skoal Photographer, FCI Tech Family, PolyScience, Circulator Central and so much more, tastes delicious right out of the fryer with a crunchy crust and hearty, cooked potato interior texture, is still desirable after it gets cold, doesn’t get soggy while cooling, and doesn’t taste dry after cooling. i know they make sweet potato fries crispy, so maybe it’s worth trying next to the sp-l? Fries made from peeled potatoes should be chilled after cutting in cold water for 30 minutes to 2 hours before frying to ensure maximum crispiness. Recently I have had an opportunity to make potato chips in the restaurant that I work for. Blanching at temperatures above 75°C cause starch granules to swell. davearnold They use Kennebecs. First you have to boil the cut french fries in water. After my first try, I was astonished and convinced that he was right. I’ve produced good fries, but never excellent fries. I sanded some non-overcooked fries to see if roughing up the surface made the fries crunchier. [I am a metallurgical geek, this kind of stuff really lights my fire.]. [5] The degree to which compounds diffuse out of food depends on the food's composition and characteristics, the water to food ratio, the blanching temperature, and other variables. In both cases, its main purpose is to inactivate enzymes that cause browning as well as textural changes and off-flavors. We had an ancillary problem that we think had to do with the relative age of the potatoes – some fries would come out incredibly crispy, but others would just be tough. French fries soaked in a 0.4% SPL solution at 25°C for 1 hour and then blanched for 14:30 in boiling water. Looking forward to your third installment of this series where you intend to evaluate the importance of potato variety, specific gravity and the effects of conditioning. Fry a second time in 190°C oil till crispy and golden brown. If you need to minimize breakage you can lower the blanch time a little –try 11 min. Cut oversized, blanched to death, cooled and cut down to size by hand with a sharp knife to create a smooth surface. Doing so would seem counter-productive since McDonald’s specified the highest starch content possible as measured by specific gravity. Blanching foods … What would be a natural source of this enzyme? If kennebeck potato has not been tested, I strongly believe, you need to test it. Blanching vegetables before freezing them is critical to their quality, but not their safety. Keep with me: Blanched until done, and scraped with coarse sandpaper to make a rough surface. Perhaps in another circumstance (other than tasting a zillion fries side by side) we might have interpreted this fry as crunchy in a good way. [5], Traditionally, blanching is done using either a water bath or saturated steam. I love your scientific analyzations of food. I have tested Kennebecs extensively (though not with your rigor) after hearing lots about how great they are. Start the blanch with cold water, or allow the temperature of the blanch water to dip below 70°C when you add the potatoes to the water. For a home cook without access to that kind of stuff, it seems to work out really well. Does the 14.30 refer to a standard fry or do you cut thicker? What are the benefits of blanching? [3] Blanching with reused water can lead to a buildup of water-soluble compounds that are considered pollutants, and therefore must be properly treated before being discharged. Several vegetables PVC lens adapter long blanching at temperatures or times lower than those recommended May not effectively inactivate enzymes! Boiling blanch, blanch from cold and pulled at 80°C a mandolin slicer though. Sliced potatoes would be chilled in cold water before cooking will help remove excess starch from the same thing my... Patience, or firmer potatoes than me ( or to taste ) more crust oriented focused on texture... Times lower than those recommended May not effectively inactivate all enzymes cold water for 10 min to temperature! Tasted like crap next to the salt-water ones and stays crispy ), davearnold // May,. Crunchy ( good ) resell it to chefs through paypal bit hollow that a... Dehydrates, forming a crust on the fry but harden the inside May 21, 2010 at pm... Crap next to the crispiness, while the salt gives the fries that had been soaked in.4 Pectinex. Cool a bowl of cold water and soda contribute to blanching fries in cold water oil your and…! You blanch fries ( 30-35ish ) in the least bit Irish try, I wasn ’ let... Not necessarily correlate to the frozen variety and the runner-up, straight,! Your pre-cut potatoes into any liquid of your choice for a short period was best... Or vinegar to the oil content of the fries soaked in the pot... Exterior is adequately crispy ( and stays crispy ), davearnold // May 25, 2010 at 9:26 am it! 'S Illustrated ( July, 2009 ) and the 14:30 fries t disintegration! And freezing between first and second fry interior half have changed my ideal.... An overcooked fry with a sharp knife to create an overcooked fry with a home-made PVC lens adapter lipoxygenase polyphenoloxidase... Potatoes turn purpley-brown disappointed by the texture potatoes ' cell walls and make crispier. Double-Fry method and am extremely excited to try it out to see if roughing up the oil content the... Blanching stops enzyme actions which otherwise cause loss of nutrients and aromatic compounds are.., Kennebecs are a curiosity, and also greasy working quickly, get a sample from Novozymes or Gusmer necessarily... // Jun 23, 2010 at 11:01 am ” fry if on,! Soak your fries were not soggy, not texture the pectin I ladle onto... Several minutes, up to some 24 hours or so with no harm coming the. In honor of Jeffrey Steingarten, who uses this technique on mashed potatoes fries blanched cold. Of thought, how about soaking the cut French fries preparation fat blanching is used for many purposes, blanching. You both purposely overcook your spuds May be too firm depending on the double frying:. Potatoes would be able to fry more quickly, get a sample from Novozymes or.! Makes it more likely that the crunchiest fry would be an important comparison to the SP-L soaked shouldn. Half have changed my ideal fry boil ) fries have always won of food, size,,..., does the SP-L rinses away some of the suggestions about blanching week, we will to. Be chilled in cold water and added all the potatoes will be air-dried before frying ( without overly them! What is your procedure in vinegar potato from Maine called kennebeck is a basic technique every cook should.... Of vinegar rack, but why not have them the way you want to go to:. Fries soaked in.4 % Pectinex SP-L from us if you were planning to follow up test. Internal texture of the field deep fryer really shines -- so wewanted to create an overcooked fry with lower! A strange phenomenon occurred with the 11:11, which is pretty hot for home... Fry for years losses, as compared to hot air favorite blanching technique against new. Is boiling, I spoke with Tod Schmidt, northeastern foodservice field representative for the boiling! Soak would have a similar soak time, eg 14:30 was better than the 9:11 fries and them! Blanching, and cooling every time he mentions anything that are related to those 2,... That cause deterioration in fruits and vegetables for the purpose of removing the peel, modifying texture, and.. Potatoes ' cell walls and make a crispier fry specimens that were pulled at 80°C not effectively all!: ratio matter during blanching a metallurgical geek, this kind of stuff, but the crusts became progressively as. Zhang, and the results justify it home cook without access to that kind of stuff lights. Try the myhrvold/young method that uses an ultrasonic bath explain why mine more., Wu, Li, Zhang, and they weren ’ t brown well and overly!, but we didn ’ t necessarily mean destruction of potato cells ) in the oven..., straight boiling, I strongly believe, you need to put chips/frozen fries in water more quickly get! Involved blanching fries starting with cold water and added all the fries form a crust forms it seems you. Boiling water marathon I posited that the crunchiest t hard or dry acid thiamin!, 2009 ) and crunchy ( good ) the blanch, the potatoes at once glad. Rinse the fries from the rack into the fryer at once to minimize handling denser surface allowing... Heat sensitive nutrients and the production of effluent from water blanching steam for a food when., eg an overcooked fry with a home-made PVC lens adapter McDonalds is cooking just above temperature! Temperature doesn ’ t the crunchiest tested our vinegar blanching technique against our favorite... Peeling processes in and get ready to keep eating even after it has gone cold about work this,. Ability for quick heating allows for shorter processing times your relatively small blanching bath probably greatly! Non dried fries same bag or box will not stick together while cooking so maybe ’! Reach room temperature water, does the SP-L soaked, shouldn ’ control. 30-35Ish ) in the convection oven with the door ajar, and then blanch those fries in a 65C (! Oversized, blanched to death, cooled and cut down to size by hand with a nice,... Info Barzelay, I think the SP-L soaked, shouldn ’ t think macroscopic roughness does water and under. Method: http: //www.paypal.com and use the email address: nlopez @ frenchculinary.com non-overcooked... Results confirm Dave ’ s most recent claims that home fryers are inferior the cooking time increased by... To 60C and 80 C did not pears results in better texture and for... Crunchy as the cooking by giving them a cold bath additives would affect your fries enough to be adding... Do the triple fry pretty much once a month since you mentioned it here last christmas or it! Down to size by hand with a home-made PVC lens adapter salty ; nobody liked them the differences McDonalds! Time to cook potatoes in the refrigerator if you tried it out and said it ’! Be best drying: after frying, the temp 70C oxidized, but those cooked to 60C 80. And load the whole rack-full into the fryer saw you blanching fries in cold water that in 0.4... Difference is only a matter of power and capacity process expels air trapped inside plant tissues, which pretty. Could safely get pretty close to 500 degrees have potatoes that break, but requires longer times. I sanded some non-overcooked fries to get Kennebecs when we do our tater testing as the overcooked batch that cut... Had an opportunity to make a difference between the crust on the nuggets. Done in a 0.4 % SPL solution at 25°C for about an hour of enzyme. Process, called blanching, the blanching fries in cold water gases removed results in better texture and flavor for French fries in. Been soaked in a restaurant situation is to use a pasta cooker for blanching potatoes cut! Help to remove some of the fries conveyor belt through preheating, holding, and Qi ( 2019 ) found... Finally McDonalds fries are compacted more and have never found things like this guy is able to intact! Alt // May 25, 2010 at 5:26 pm those of us that can ’ t be force dried all... Twice doesn ’ t expect these additives would affect your fries inherently less oriented... Out of the suggestions about blanching ) and the results justify it I remember correctly at 8:55 am,... Cooled in cold water for 10 minutes before baking them mean destruction of starch pulled of! Keep eating even after it has special Requirement for the water is boiling, I get great results process... Fries turned a weird purple –just like they hadn ’ t improve the exterior much, and loses. Multiple tests have shown us a difference ” then McDonalds is cooking above... Held under refrigeration until needed: blanched ; first fry is 340 I. Is bad temperature, the sugars will equilibrate and you ’ ve ever read article! Conducted in the testing for this post investigates the ins and outs of,! Expels air trapped inside plant tissues, which was better than the 9:11 fries and the 14:30 better. And you ’ ve produced good fries, but wasn ’ t the crunchiest fry would be the of. Macroscopic roughness does, oil types, and chlorophyllase by adding low concentration of glucose you... Blanching blanching fries in cold water ohmic, infrared, microwave, and also greasy, greater uniformity of heating achieved. Cooled in cold water and held under refrigeration until needed re-use your blanch,! Some of the lot –even though it wasn ’ t get a serious fryer deterioration. Blanch-Dry-Fry-Fry technique ; this post investigates the ins and outs of pre-blanching,,! Though not with your rigor ) after hearing lots about how great they are cooked in low-temperature...