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Vent: I quit blanching my fries before the second fry and the crust got better, fight me
Every spot I worked in for 12 years said blanch at 325 then hit them again at 375, but after a rush where I ran out of blanched spuds at my place in Boise I went straight from raw into 350 oil for 6 minutes and got a shatter-crisp shell with a fluffy middle that regulars swore was better, so is anyone else skipping the double fry or am I just getting lucky with my potato source?
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lisa_brown20d ago
Read a thing from a food science guy a while back that said the blanch is mostly about drying out the surface and cooking the inside so the second fry can focus on crust. If your spuds are already low on water or you cut them thin enough, going straight in can work fine. Honestly the potato matters more than people admit, waxy vs starchy changes everything. Your regulars are the real test anyway, not some rule from a chain.
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