In a few weeks time my daughter is having an entrepreneur day. She will also be assessed on what she sells and how she prepares what ever she is selling. She loves my frozen french fries and would like to make it the same way on the day just without it being frozen.
I first boil my fries in a 10% salt water solution before frying in oil. I have never done it on a higher production level. I know the fries will absorb the salt, so my question is how could I make sure the water always has a consistent 10% salt water and how much salt to add after every batch?
Looking forward to all your input.