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I operate 2 busy burger shacks. Fresh cut French fries are a major component of our business. We are not able to access city water services at either location, which necessitates our having to truck our water into each site. This being the case, we are very conscious of water consumption. We are very focused on correct blanching and finished cooking temperatures. We use only russet potatoes. We use only canola oil, which is filtered daily and replaced regularly. Our issue is the dark, unappetizing appearance of our finished product, only at the beginning of our season when we are receiving last year's potato crop. As soon as we make the transition to them new crop, our finished product is picture perfect. A beautiful golden colour. We do wash ALL potatoes prior to chipping even though they are identified as being pre-washed.
I am wondering if the fact that we do not rinse our fresh cut fries prior to blanching might be contributing to the dark, burnt appearance? We store our blanched fries in a walkin cooler, until they are needed for our line. Would sincerely appreciate any insight you can provide. Many thanks in advance for your assistance.
The transition from old crop to new crop often presents operators such as yourself with this very dilemma. The ratio of sugar and solids (starch) can vary appreciably. Two solutions during the transition period are:
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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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