This process is also approved by American Frozen Foods Institutions according to their recent work. The wonderful videos done by Rouxbe Cooking School: ", Or, this article in the Chicago Tribune, ". Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. this sugar water mixture evenly coats the outside of the french fries as they are blanched and when they are fried, the sugar caramelizes giving the french fries the golden brown color people expect. This machine has a longer service life and sanitary working condition and is easy to operate. The Idaho Potato Commission is here to teach you the proper way to blanch your Idaho® potatoes. 2. After blanching, rinse the fries and dry them between two clean kitchen towels. Hot Products Google Sitemaps Local Sitemaps, Why Need Blanching Potatoes for French Fries, Potato Blanching Processing Time Requirement, Benefits of Potatoes Blanching Processing. Potato blanching machine can fully achieve color protection of potatoes. Potato Blanching can help clean the surface of potatoes. There are various benefits of blanching your uncooked potatoes. Heat oil add french fries and when a skin starts to form on potato, remove from oil and place on paper towel and allow to cool.. then fry or oven bake. Blanching is the process of scalding vegetables to halt the action of naturally-occurring enzymes present in all vegetables. Blanching machine can be simply named as blancher. Please try searching below before submitting a question to Dr. Blanching potatoes is an important process in french fries processing procedure, which is to heat potatoes in boiling water or steam for a short time. It can also kill bacteria, molds and other organisms existed on the surface of potatoes. Use multiple words to help narrow down the results. How long it takes for the fries to become limp depends on the variety of the potato and cut of the fry. Dr. OK, despite all the posts on this blog about the importance of blanching potatoes for fries, I hope that reading from others and their experiences will convince you that this is the way to go. For the best yield when serving hand-cut french fries, use U.S. grade No. To blanch your potatoes, bring a large pot of water to a boil over high heat. Blanching potatoes is an important process in french fries processing procedure, which is to heat potatoes in boiling water or steam for a short time. 4. The blanching is essential for it can ensure the optimum quality of end product, the crispness and firmness after frying, desirable color and long shelf life. After frying, potatoes can form a uniform color. People use blanching for different purposes, and thus may have various benefits. The purpose is to inhibit the enzyme activity to retain the natural color of the potato slices. The blanching is the important part during the French fries processing line. Blanching can help clean the surface of potatoes. Advanatages of Blanching Potatoes for French Fries Blanching potatoes can help remove the skin, keep them fresh, protect the color, and preserve the potatoes. The electrical blanching machine is used for blanching French fries and potato chips into bright color and keep fresh flavor to increase the softness, remove the microbes and inhibition active enzyme. The first step is usually soaking the cut potatoes in water to remove any excess starches and sugars that might make the fries brown too rapidly. Even though it seems very easy to operate, it has a special requirement for the blanching time. 1. Pre-cook your French fries by blanching in boiling water and then dropping into a bowl of ice water to stop the cooking process. 4. If over blanching, the quality of potatoes will decrease. In a complete French fry and potato chips making line, the blanching machine is situated between potato cutting machine and frying machine.It is used to blanch cut potatoes. This process allows us to make sure that our food will last longer in the freezer. I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself? ♥ Remove the potatoes from the boiling water and put them in the bowl of ice water. After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown. Blanching is the process of scalding vegetables to halt the action of naturally-occurring enzymes present in all vegetables. Transfer the fries into a bowl of ice water. 5 Reasons Why Blanching French Fries in Water is Effective. 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