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Small-scale French fry production.

post #1 of 5
Thread Starter 
I've recently been mandated by my GM to produce a frozen French fry for sale in our store. I'm having a hell of a time with it. I've been experimenting with seasonings and par-cooking but, I'm always ending up with a soft, flaccid product. Any advice anyone can give would be much appreciated.
post #2 of 5

Frying temps, your seasonings and preparation?????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 5
Toss in corn starch?
post #4 of 5

Commercial guys slice and steam then flash freeze. I haven't tried it yet but if the CSA brings me to many potatoes  I will.

post #5 of 5
Thread Starter 
Thanks for the responses, everyone. I got a decent result with my fries. The main issues I was having were involving the fact that I don't have a fryer in my kitchen and they're going to be baked in a standard home oven. Now the GM wants yam fries. No matter what I do, the end result is mushy or just a nice, tender piece of baked yam. I've tried wedges, even. I'm pulling my hair out here.
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