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I tried storing fresh cut fries overnight in water and salt, and they foamed up and damaged the fries. Sometimes this works but most time there is foam and smell. Then we have to dump the pail of fries and have to re-cut more, which is wasting a lot of potatoes. Any tips would be a big help.
Here are a few tips for storing your fresh cut fries:
Salt breaks down the oil and will make it foam when heated. McDonald’s actually insists that the salt be put on in a vertical pattern; up and down across the surface where the fries are dumped out of the fryer so they won’t be accidently spilled into the oil. Only add salt after frying, not in the water solution. In the water solution it draws out moisture but also breaks down the texture of the potatoes.
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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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