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I own an ice cream shop and would like to add hand cut french fries to our menu. I have been following the french fry prep tips on the foodservice section of the website, and for the most part, our test batches have been coming out ok, but I still have some questions, such as: I've heard of soaking in a brine solution. Do you know what the purpose of that is?
The brine solution is an old wives tale to try and get some of the moisture out. The added salt will actually speed up the oil breaking down prematurely so we don't recommend it. Unfortunately, I am not aware of a low-cost crinkle-cut machine. Mighty Fine out of Austin Texas uses the fancy one, check out this video:
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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