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How this guide to french fries helps newbie hotel owners earn more

Guide to selling French Fries.

American home fries are pan-fried potatoes cut into small cubes or slices, fried in butter with onions, peppers, and a medley of seasonings. French fries are made by peeling the raw potatoes and cutting them into long, thin strips for baking or frying


In winter, when the river froze, the fish-deprived villagers fried potatoes instead. It’s said that this dish was discovered by American soldiers in Belgium during World War I and, since the dominant language of southern Belgium is French, they dubbed the tasty potatoes “French”

Guide to Potato variety

Fries that comes straight out of the fryer are almost always perfectly crisp. The true test of a great fry is whether or not it remains crisp and edible a few minutes later after its been sitting on your plate.


French fries (North American English), chips (British English), finger chips (Indian English), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from Belgium and France.

Guide to make homemade French Fries with Seasonings and Dips.

We call French fries just fries, and thicker-cut fries that come from a chip shop are called chips. Then you’ve got thick, triangular chunks which we call potato wedges, which aren’t the same as circular fried slices (otherwise known as chips in other countries) which we call crisps.
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When your water is well salted, there is no need to add any more salt during frying. The potatoes will absorb the salt water and be very well seasoned before you even add them to the skillet to fry.


It is a good idea to boil fries before frying them. Boiling them begins the cooking process, ensuring that you will get crispy french fries every time. It is not necessary to freeze french fries before frying them, but it does result in a desirable texture if you do.

Is Refined peanut oil good on french fries?

Refined peanut oil is the best oil to use for making french fries. You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.


At lower levels of intake, the association is not statistically significant. The most significant associations are at the highest levels of intake of fried potatoes — three times a week or more. The moral here is moderation. If you love french fries, make them a once-in-a-while treat.”


Soaking peeled, washed, and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.


They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.

Guide to Potatoes and French fries.

Heat 3 to 4 inches oil in a heavy-bottomed pot over medium heat. Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave fries.


What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato.


If you put the second basket of fries into oil that isn’t at the recommended temperature, too much oil can get absorbed into the product itself. Hence, soggy fries and unhappy customers


Soaking in cold water helps to remove excess starch. This allows them to fry up crispier, without burning or sticking. Actually, if you use a low starch variety like Yukon Gold you don’t have to soak them.


Directions. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F or 180 dergree C, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
Modern Electric Friers have inbuilt thermostat to measure food temperature.

Guide to Types of Sauces and Toppings for french Fries.

Once you are ready to reheat them, you can fry them again in a deep fryer. (Yes, this is technically double frying, which is also what most restaurants do.) Or you can bake them at 425°F for about 35 minutes, tossing halfway through.


How to Cut Fries
  1. Slice a potato in half lengthwise with a chef’s knife (long potatoes are best for fries).
  2. Lay each half cut-side down. Slice lengthwise into 1/4 to 1/2 inch thick slices.
  3. Stack about half of the slices and cut lengthwise into 1/4 to 1/2 inch thick fries. Repeat with the rest.
  4. Perfect French Fries.


Heat Lamps

In order to keep food warmed without damaging its taste and texture, the Crisp N’ Hold circulates a gentle layer of hot air around it that is distributed from the bottom of the grate the food sits on and slotted openings at the top of the unit.


Always cook until a light golden yellow colour. Do not overcook. Remove all the pieces that are too dark. When deep-frying smaller quantities (less than a half-full frying basket) reduce the cooking time.
Frozen fries can be stored in the freezer for up to 6 months. You can easily double or triple this recipe to really stock your freezer full and then simply take out and bake as many (or as few) fries as you need.
bacteria grow rapidly at temperatures between 40°F – 140°F. In general, cooked fries should be discarded after two hours if left at room temperature. A sealed container with fries will certainly accelerate the temperature and humidity that fuels bacteria growth, so figure even less time for safe consumption.

How do you keep French fries warm without getting soggy?

Wrap your food twice in plastic, then aluminum foil to prevent everything from getting too soggy. Steel Bento Boxes – If you need to keep food separate, you’ll love this option. You can use the same trick you did with the thermos. Boil some water to keep the box warm, then line the bottom with paper towels.

Guide to Types of French Fries.

Crisp: heating the fries in an air fryer or broiler.
  1. Remoisturize: sprinkle the fries with water, then cover them with foil in the oven.
  2. Crisp: open the foil and heat the fries uncovered in the oven or use the broiler.


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A convection oven or a regular oven with a convection oven are your best choices, since they let you spread out your fries in a single layer. Set your oven to around 400 F, with the convection fan on, and heat for 5 to 10 minutes or until hot and crispy. You might need to flip the fries once during heating.


Because of its natural acidity, Heinz Ketchup is shelf-stable,” the company’s website explains. “However, its stability after opening can be affected by storage conditions. We recommend that this product be refrigerated after opening. Refrigeration will maintain the best product ‘quality’ after opening.”


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The problem is most likely the microwave. Due to the vagaries and unevenness of most microwaves, reheating fries usually results in a soggy, limp mass and/or burnt ends. The oil ends up tasting rancid, too. No wonder those leftover fries usually end up in the trash.


Chips go stale because they’ve gained too much moisture. That’s because chips lose most of the moisture inside them during the frying process, creating a crunchy network of starch molecules. Those molecules are hydrophilic, meaning they attract water from the air around them. Now let’s take a look inside bread.

Guide to Potato Based Products.



Large Potatoes -2 nos.

Cornflour -1 tablespoon

Salt -1 tablespoon

Red chilli powder -1 tablespoon

Black pepper powder -1 teaspoon

Coriander powder -1 teaspoon

Chat masala -1 teaspoon


Cooking oil for frying.


    • Peel the potatoes properly into french fries shape. Dip the cut potatoes in cold water and then dry the potatoes carefully with a towel.
    • Fry the potatoes for 30 to 40 seconds in moderately hot oil and transfer on absorbent kitchen paper towel.
    • Transfer the half fried fries on a tray and pat with a towel so as to absorb the oil.
    • Now add the corn flour and mix well. Freeze the cornflour coated fries for 30 minutes and fry it again in moderately hot oil until crisp and golden brown in color. Once fried, transfer them on a tray and season with salt, coriander powder, red chilli powder, and chat madala.
    • Garnish with fresh parsley and black pepper. Mix it well. Crispy and crunchy french fries are ready to serve. Serve with tea or coffee.


Frozen French Fries and Snacks

I spent some time on cooking projects during pandemic downtime and one of those was on various ways of getting crispy potatoes.

In order to get a nice crunch in a potato, you need the exterior to get fried and dried more thickly than baking will do alone.

When frying in oil, it’s easy to get them crispy because the oil penetrates the outer layers of the potato and as the outer layers steam in the hot oil, they fry up crisp.

You’ll still want to do two-stage frying so the outer skin can dry out. The issue with an air fryer is that you’re not really frying, you’re baking with oil on the food, so you’ll want to follow a more oven-like protocol. Here’s my tips having practiced this a bit.

I didn’t use an air fryer, but the principle is the same.

  1. Heat up a pot of water with a tablespoon or so baking soda.
  2. Cut your potatoes to the size you want.
  3. Boil them for 3–5 minutes or less, depending on size. You want them to continue to hold their shape well.
  4. Drain the potatoes and dump them on a pan, well-separated, to dry.
  5. After they’re dry (30 minutes to overnight), toss in seasoning and bake at 400F.

The baking soda opens up the surface of the potato so that oil can fill all those crevices and when placed in a hot oven, they fry up with a good crunch. This also works well for pan-frying.


My favourite way may seem a bit too rich, but trust me, it’s everything you need after a night on the town. Belgian winters are cold and damp, although the beers make you forget that.

It goes without saying that you want your fries double fried in beef drippings. Once they’re golden, you salt them. If you hand cut your own potatoes, you will notice that you need a lot less salt. Weird but true.

On top of the fries goes something called “stoverijsaus” which is based on Flemish stew, namely small pieces of beef slowly cooked in a rich sauce made from beer, onions, brown sugar, mustard.

This is just fries with gravy, you say. Hang on, though, now comes the crucial final ingredient: real mayonnaise. A lot of mayonnaise (Hellman’s for example) has a too low fat content. Big mistake. Mayonnaise is fat. If you’re going to do something wrong, do it right. Get proper mayo, and if you can’t find it, make it yourself. The end result looks like this and it is absolutely delicious.

Guide to Potato Fries

restaurant fries are just frozen fries. frozen fries are par-fried before frozen, so they are partially cooked already. 2 step frying at home will mimic this and have a better crunch than just frying once. or just deep fry some frozen fries, which is just like eating out.


What is your opinion on eating a burger without fries?

I eat the burger first. To do anything else would be to upset the delicate balance of nature.

The burger is just meant to be eaten first. Come on, why do you think the question is, “Do you want fries with that?” And not, “Do you want a burger with that?”

Ok, I’ll admit it. I may sneak a few fries before my burger is finished, but I don’t really start digging in until the main course is gone!

When you get a burger and fries, do you eat the burger while eating the fries, or eat the fries after eating the burger?

As a burger lover, I love this question.

If it’s a bad, average, or good burger, I usually eat a few fries first, then move to the burger, wedging a few fries into my fry hole between bites, and finishing about half after I’ve finished the burger.

If it’s a really great burger, I’ll usually eat it all before touching the fries.


Burgers are ok, even quite good if from a reputable burger joint like Glasgow’s Bread Meats Bread Award Winning Burgers (3 branches in Glasgow, 2 in Edinburgh — I’m partial to the pastrami burger myself) where you actually get proper chips with the burger. Known as frites in France, where they are aware that they are actually Belgian and best from a Belgian-owned establishment. Belgium may be mocked by some ill-informed people but having the best beer, the best chocolate and the best chips in the world has a lot going for it.


French fries are often salted, and are served with a variety of condiments, notably ketchup, curry, curry ketchup, curry sauce, hot or chili sauce, mustard, mayonnaise, salad cream, honey mustard, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, burger sauce, ranch dressing, barbecue sauce 


Best French fry condiments that aren’t ketchup
  • 1.Ranch. Ranch seems to pair well with almost any food. …
  • 2.Honey mustard. The sweet, yet spicy flavor of honey mustard makes it a great choice for French fries. …
  • 3.Milkshake. …
  • 4.Barbecue Sauce. 
  • 5.Gravy. 
  • 6.Gochujang. 
  • 7.Mayonnaise & Sriracha.
  • 8.Cheese sauce.


Mayochup, a portmanteau of mayonnaise and ketchup, means something decidedly less tasty, or tasteful for that matter, in a dialect of the language spoken by the Cree, a large First Nations group.


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Burger Sauce is usually a creamy sauce made with a combination of ketchup and mayonnaise with additional mix-ins that make it unique and give it extra flavor. Many tim


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Ketchup, mustard, and Thousand Island get most of the action when it comes to adding sauce to a burger, but why stop there? Try making barbecue sauce, ranch, Thai sweet chili, pesto, and more (along with the classics) with these recipes.


Nearly three in four (74%) say they typically use cheese as a burger topping, followed by ketchup (65%), lettuce (64%), tomatoes (58%), onions (57%), pickles (54%), and mustard (52%). At least one in five say they also like bacon (45%), mayo/aioli (43%), mushrooms (23%), and fries (20%) on their burgers.



Guide to making Burgers in a Cafe.

For a second, I thought that was a burger from a joint near my house. It’s called the Triple Triple. Alas, the one in the picture has more than nine patties, a shame…

Anyway, burgers like these are genuinely really rare. They’re usually challenges from different restaurants to raise publicity.

Most of the time, you’ll see people just take it apart and eat it all with their hands, but there’s no real way to eat a burger this big. If you’re not on a time limit, a fork and knife will do quite well.


Depends on the size of the burger and how many fries, and what other do you take the rest of day. But it is not a good idea if you want to mantain your health. These meals are very rich in fats, and also burger it is normally red meat with the risk of colon cancer and others.


Do you pull apart your McDonald’s burger when you eat it?

It depends on how well constructed it is. I like my burgers to be straight and central so all the contents are equally distributed and every bite is the same. If that’s how it comes with everything nicely arranged then I just eat it. If it comes all wonky though I dismantle it and put it together properly.More-Variety-of-burgers.

McDonald’s hamburger patties are frozen raw beef. They go into a special cooker with heaters both above and below them, and are cooked from frozen to done in 30 seconds. This extraordinary speed is only possible because the patties are so thin.

If you want more beef in your burger, order one that has more than one patty, such as a Big Mac or a double cheeseburger.

Most-Popular-Burgers.How do you eat a burger without most of the contents falling off?

  1. Keep the paper or foil wrapper on, if it’s a fast food burger that came with one. Peel it back as you eat.
  2. Turn it upside down so the crown of the bun, which is usually thicker, is on the bottom. This keeps the bun from getting saturated with sauces and juices as quickly.
  3. Hold the burger horizontally, not vertically or tilted. Maybe vertically if it’s in a wrapper and you’re between bites, but you’ll find things in the wrapper when you’re done.
  4. Bite cleanly through items like onions or pickles; leaving them only partially severed is more likely to have them fall out.
  5. Once started, eat the burger across the width, not into the depth of it. Having your burger end up in an crescent “C” shape is likely to end with several pieces that fall apart.


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