Quote:
Originally Posted by Bogie Shooter
What does this mean?
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potatoes have grades, a
chef is at least 2 3/4" in diameter and at least 8 ozs - it goes down from there to A1 etc. have you ever had the large cut fries that were made from fresh potatoes and deep fried - the larger the diameter the less ends or sides of the potato go into the fryer - you can also pick out the sides but most restaurants prefer a large portion so they leave them in. Most restaurants if making FF from fresh potatoes pre-boil the fresh potatoes as the water in a fresh potato beats up the oil, so how if partially cooked it is easier on the frying oil (last longer). dont know why but that is what i have been told