Feb 3, 2010
Q: Greetings, I operate a small but very high volume Hot Dog restaurant in Chicago, IL called Devil Dawgs. We serve the finest all beef, natural casing Hot Dogs in the country and my desire is to serve the finest French Fries in the world. We make our fries from Idaho, number 1, russet potatoes, #70 count. We bring the potatoes in, wash every potato, leave them unpeeled, cut into 3/8" fries, soak them for a minimum of 60 minutes in cold water (allowing the starch to settle), then rinse them and blanche them in "Miniat Brand All Fry" (an ultra pasteurized and highly finished Beef Tallow product) for 9 minutes at 275 degrees Fahrenheit. We then allow them to cool to room temperature after which we tub them and refrigerate them for 24 - 30 hours before finish frying them for 2 minutes and 45 seconds at 350 degrees Fahrenheit, again in "Miniat All Fry" after which we salt and serve. We cook every order "to order" and never hold our fries in a warmer. Our customers tell us often that these fries are the best they have ever eaten...but I believe they can be better. Any suggestions?
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