With 804 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
How long will the blanched (in oil) fries last in the cooler? What would piece of equipment would you recommend for a spin dry!
Once cut, the fries should be washed till the water runs clear. The commercial salad spinners, such as this one https://www.webstaurantstore.com/choice-5-gallon-salad-spinner-dryer/176DRYER5GL.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CPXejNT6iNQCFYZhfgod7fQOWw work really well at low speeds in draining off any excess water before blanching in oil.
We usually recommend placing the blanched fries in a Cambro or other brand rectangular plastic tub with a metal screen on the bottom to drain off any excess oil, cool to room temp before placing in the walk in covered with a clean towel or left uncovered for 10-15 minutes to allow any excess moisture to escape, then cover the tubs for food safety. You should use the cut blanched fries within 1-2 days.
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.
661 South Rivershore Lane