rovineye Posted February 18, 2003 Report Share Posted February 18, 2003 Says CosmicSurfer: I'm not satisfied with the color... I want that "Golden Brown" look that I got when cooking them in my Wok at home. Tonight, I hope. I hear Mc Ds have sugar on them to make them brown. Link to comment Share on other sites More sharing options...
shygye Posted February 18, 2003 Report Share Posted February 18, 2003 Do you fry the potatos twice? Once at 325F to cook the potato throughout. Then again at 350F for the crispy outer layer. Link to comment Share on other sites More sharing options...
sky brow Posted February 18, 2003 Report Share Posted February 18, 2003 By the sounds of it ,you guys are cooking up a treat.I cant wait to taste em.Just 1 problem,cant we call em chips. Here in OZ tomatoe sauce is the norm but mayo is the go.HEART ATTACK IN EVERY BITE. :: SKY BROW. Link to comment Share on other sites More sharing options...
CosmicSurfer Posted February 18, 2003 Author Report Share Posted February 18, 2003 Says rovineye: Says CosmicSurfer: I'm not satisfied with the color... I want that "Golden Brown" look that I got when cooking them in my Wok at home. Tonight, I hope. I hear Mc Ds have sugar on them to make them brown. Thanks, I'll try that tomorrow. Todays batch were a definate 8, maybe a nine. CS Link to comment Share on other sites More sharing options...
CosmicSurfer Posted February 18, 2003 Author Report Share Posted February 18, 2003 Says shygye: Do you fry the potatos twice? Once at 325F to cook the potato throughout. Then again at 350F for the crispy outer layer. Yup... Fry twice... No problem with the crispyness or pototo content... Just the color. Maybe the Variety has too much water. Still experimenting. CS Link to comment Share on other sites More sharing options...
CosmicSurfer Posted February 18, 2003 Author Report Share Posted February 18, 2003 Says sky brow: Just 1 problem, cant we call em chips. SKY BROW. You can call them anything you want as long as you BUY them when we start to charge for them. Just don't call them Buffalo Paddies or Meadow Muffins. CS Link to comment Share on other sites More sharing options...
BelgianBoy Posted February 18, 2003 Report Share Posted February 18, 2003 CS, Yes, it depends on the type of patato used, but also on the oil / fat used as well....... First time 3-4 minutes in 160 °C, let them cool, then again 3-4 minutes in 180 °C, make sure you controll the temperature well, that is important. Definitely no sugar !!!! Maybe, after peeling and cutting the patatos, dry them a bit in a towel ? A last tip : normally you need to change the oil / fat daily ! Good luck to get a 10 soon ! Cheers - BB for all your cooking tips Link to comment Share on other sites More sharing options...
CosmicSurfer Posted February 18, 2003 Author Report Share Posted February 18, 2003 Says BelgianBoy: CS, Yes, it depends on the type of patato used, but also on the oil / fat used as well....... Good luck to get a 10 soon ! Cheers - BB BB, Thanks for the info... already doing all that, but you're right... it maybe the oil. I bought 2 kinds... I need to check which one we are using. One is Palm Oleen and the other is Soybean. Soybean was the one that I use at home and gave me the perfect color. I'll check tomorrow. I don't remember which can I grabbed when we set up. BTW... Sorry about my lack on communication on the other stuff we were talking about... Things just got out of hand. I'll E' you about it later. Le'Hit... CS Link to comment Share on other sites More sharing options...
Guest Posted February 18, 2003 Report Share Posted February 18, 2003 Yes, the potato variety is important. Also when the potatoes were picked. If picked at the right time there will be the correct amount of natural sugars in the potato to give it the golden brown you seek. You won't be able to do much about that in LOS so just bear with it. The oil (and temperature) is critical. Please do all your customers a favour and avoid the the palm oil. It's cholesterol city. Soybean oil is ok, but there are 2 better ones. For the best golden color and taste, the #1 oil is rendered beef fat. That's the one that got McD in trouble a couple of years ago with all their Hindu and Veggie customers. This may be a little tricky to find in Thailand and certainly not as cheap as here in the west. The most reasonable oil in the other choice is a vegetable oil, such as your soybean oil. I think you would have better luck and a longer productivity by using safflower oil or canola (rapeseed) oil. Once you go into commercial production, I would recommend using 2 deep fryers. One for blanching and one for finishing. As you will need to prepare 100s of pounds a day (hopefully) you need to hold your raw cut potatoes ahead. we use large plastic garbage bins kept in the walkin cooler, although 5 gal pails in the fridge will work. Soaking the raw product overnight will also remove the excess starch and should help the finished product. If you need to hold them longer that 24hrs you'll need to add an anti-oxydent to avoid the potatoes blackening. Your potatoes MUST be dried thoroughly before blanching. Water is the destroyer of deep fry oil, and the blanching process always gets some out of the product even when following the above rules. That's why we use 2 units. Of course you will NEVER use your fryers for frozen products (water) or meats (oil contamination and flavor.)(Yes that means your wings as well) You will filter and strain your oil EVERY night and change it BEFORE it starts to break down. (That's the reason for the finish fryer, it will last twice as long as the blancher) I look forward to trying your product on my next trip. Best of luck. The trick is to get a 10....everyday. Link to comment Share on other sites More sharing options...
shygye Posted February 18, 2003 Report Share Posted February 18, 2003 What about peanut oil? Link to comment Share on other sites More sharing options...
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