Question: What does blanching fries mean?

Blanching is the process of dunking your sliced, pre-cooked potatoes in a scalding vat of water or oil. They are left in the liquid for a very short time interval, then hastily removed and immediately placed into a container of cold water in order to stop the cooking process.

How do you blanch fries?

Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Once boiling, let potatoes cook for about 5 minutes and then remove. Air dry on paper towels; about 10 minutes. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.)

Is it good to blanch potatoes for french fries?

Fresh fries are best blanched. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown.

How long should I blanch fries?

Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels.

How long soak fries before frying?

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

Should I boil fries before frying?

Boiling not only pre-cooks the interior of the fry so it will be nice and soft when you eat it but more importantly this step is the secret to prevent fries from turning dark brown later in the frying process.

Why do we blanch potatoes?

1. Set up a blanching station. The key to freezing potatoes, like other vegetables, is to blanch them first. This quick dip into scalding water will deactivate the enzymes that cause spoiling, as well as the loss of flavor and nutrients.

What is the purpose of blanching?

Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack.

Why do you blanch potatoes before frying?

Blanching also works to reduce the moisture content of the French fry, helping them crisp up much more easily when fried. When the potatoes are transferred to the cold water after the hot liquid dip, the cells of the potato shrink, ensuring the fry will not absorb as much oil when it is later fried.

Should you blanch chips before frying?

Blanching the potato in water before frying makes the mealy centre of a chip drier and more fluffy. Once blanched in oil, it doesn’t really matter whether the potatoes are left to cool before the final crisping or whether they are fried at once.

What temperature do you blanch fries at?

To blanch (partially cook) Idaho Russet Burbank potatoes in oil takes three minutes at 350 degrees F (The Norkotah variety should be blanched at a slightly lower temp of 325 degrees F for five to seven minutes.)

Should I soak potatoes before frying?

Frying fresh-cut potatoes.



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.