re: Food Truck Show

quote:

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Why would you fry low then hot? It doesn't just make them greasy

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Maybe low was the wrong word. Lower is what I meant. First, I blanche a whole mess of potatoes (thats a precise measurement). Then when I am almost ready to serve, I fry them again at a higher temperature for just a couple of minutes to get the right color and crispness to them. I think it makes a better fry, and increases my ability to serve fries to a large group in a timely manner with only one deep fryer.