THE GOLDEN FRYING RECIPE
1. COOKING IN A FRYER
Keep the temperature at maximum 175°C.
When applying ‘two-step frying’, do the first step (pre frying) at 160°C.
Do not overfill the frying basket. Only fill your basket halfway.
Do not fill the basket above the oil level.
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. Always follow the cooking instructions.
Fill & shake basket besides fryer, so no crumb & ice can drop directly into the hot oil.
2. AFTER FRYING
After frying, let the oil drip off and shake the fries for 30 seconds.
Put the fries on an absorbent paper. Season French Fries after frying, never before or during cooking.
Stop heating the oil when not used
Filter the oil and clean the fryer after using it.
Change the oil after 10 uses approximately.
3. COOKING IN AN OVEN
- Preheat the cooking device (e.g. oven, air fryer) and prepare the product by following the on-pack cooking instructions.
- Always cook until a golden yellow colour (see above).
- Do not overcook. Remove any fries that are too dark.
- When cooking smaller quantities reduce the cooking time.
4. FRYING IN A PAN
- Prepare the product by following the on-pack cooking instructions.
- Always cook until a light golden yellow colour.
- Do not overcook. Eliminate any pieces that are too dark.
- When frying smaller quantities reduce the cooking time.
5. BEFORE FRYING (HOME-MADE FRIES)
- Choose potato varieties recommended for the preparation of French Fries.
- Do not store potatoes in a fridge below 6°C. Where possible store in dark place between 6 and 10°C.
- Wash potatoes before peeling, if they aren't washed yet.
- Cut the potatoes into thick strips and remove slivers (thin pieces).
- Soak strips for a few minutes in warm water and then shake them to eliminate sugars. Rinse the fries with clean water.
- Then dry the strips in a tea towel.
- When applying ‘two-step frying’, do the first step (pre frying) at 150-160°C.
6. ADDITIONAL RECOMMENDATIONS FOR PROFESSIONALS
- Always verify to have the tools to ensure good cooking methods, including calibrated equipment (e.g. timers, frying curves).
- Use colour grading charts or clear pictures with targeted final prepared product colours.