Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

Image Description Goes Here.

Image Description Goes Here.

French Fries using a Mandolin

  • 4 large potatoes large or medium sized
  • Peanut oil or vegetable or canola, enough to fill 3-inches of vessel
  • Kosher salt
  1. Wash and dry the potatoes and then using a mandolin, or a large knife, cut (julienne) into 3/8-inch strips.
  2. Place the cut potatoes into a bowl of ice water for 30 minutes.
  3. Remove the potatoes and dry completely with a towel.
  4. Heat the oil to 165C.
  5. Using a fry basket, or a metal spatula, carefully lower the cut potatoes into the oil and fry for 2 minutes. You will probably need to do this in batches.
  6. Increase the oil temperature to 185C. Fry the partially cooked potatoes again until browned and crisp, 3 to 4 minutes. Carefully remove the fries with a fry basket or spatula and shake off excess oil, turn the fries onto a plate lined with paper towels. Fry the remaining fries following the same process.
  7. Sprinkle with salt and serve at once.
Notes
  • The first round of frying of the potatoes can be done up to several hours before serving. You will want to serve the fries after the 2nd fry immediately.