Oh yeah, gee, I think I'll waste 6 man-hours every day just to put some irregularly shaped fries on my customer's plates when frozen (an industry standard, by the way) does the exact same fucking thing at lower cost.
Good fries require two fryings, once at a low temperature (275 F), to cook the potato, and once at a high temperature (375 F) to crisp the outside. Critically, the excess moisture in the potato must be allowed to steam off after each frying, allowing the potato to crisp.
As deathly to /ck/ as freezing is, the frozen fry producers take care of the first stage of frying, making sure it is safe for consumption. The user is then left to provide the crisp exterior via their own frying method.
As a cook who has to blanch one to two hundred pounds of hand cut Fries a day. Which takes two hours to complete. At $15 an hour plus food cost $8 per 50lbs. I can comfortably say I would rather open a frozen bag @8-13 a case of 6, and fry them. There is little taste difference between fresh and frozen.
I've only ever had to make fries from scratch when someone fucked up the ordering (how do you fuck up ordering fries?), but yeah it's way too labor intensive to be affordable when that cook could be doing all the other shit that needs to happen for the kitchen to be ready for service.
you guys live in flyover country or so poor you can only pay 2 dollars for an order of fries? Frozen fries are pig disgusting because the water freezes and the ice crystals crush the potato cellules. Think freezer burn. The water melts when you fry the potatoes and they get really mushy.
Kind of sad to think your experience with fries is so shitty. Pic related is what good fries should look like.
>>7277056 I see. I'm having some difficulty getting them crispy enough to justify the process of frying them - they always seem have more in common with potato wedges than fries that you would get at a restaurant.
>>7274779 My first job was washing dishes at a decent restaurant, they made their chips from scratch and I got stuck with the shitty job of pushing potatoes through that fry cutter thing more often than I would have liked.
Meanwhile every decent burger or steak place I visit recently uses Edgell brand beer batter chips (which I recognise from a different job, pretty distinctive) and they're better than any chips from scratch I've ever had. Don't really know why you'd make chips from scratch unless you're 'artisinal' like >>7274816 says.
>>7277679 A slicer is an unsophisticated piece of equipment that is relatively inexpensive. It will pay itself off quite quickly.
You don't need a dedicated person to run one for six hours to meet your needs for the night. You can pretty much just run a few potatoes through on demand, although it's smarter to have some done in advance. Regardless, the person responsible can fill other tasks when he's not dropping potatoes into the slicer.
I used to work in a chippy, I'd get in at 6 am and peel the potatoes. Doing 50kgs of potatoes would take about 1 1/2 - 2 hours. Then run them through the cutter, which would be about 20-30 mins. You'd then have to leave them in dry white for at least an hour to breakdown all the starch.
We would keep 25kgs for the next shift and blanch the other half so they would be half cooked so it would cook quick for individual orders, that would be another 30-40 mins
All in all it would take nearly 5 hours a day to prep just for chips, so its understandable when restaurants would use deep fry chips. Save a lot of time and money for a hardly unnoticeable difference.
I love how it is so obvious the faggy posters who have no idea on anything FLYOVER IF THEY AREN'T FRESH CUT ARTISAN POTATOES. Yeah sure dude Show me your fresh cut fries from McDonaldsons in southern California that you love so much
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