Category Archives: Poutine

Fresh Hand Cut Fries – How’s Your Fry Color?

Fry color is a constant challenge for most operators. Each morning equipment is checked and fries are tested in pursuit of the perfect color and crispness. Much of the time the ritual yields the anticipated results, though when it doesn’t, … Continue reading

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Consumers Load Up on Topped Fries – NRN

Who can argue that potatoes are a great side to most proteins. This article by Nations Restaurant News highlights the many ways consumers are topping their fries, which work particularly well with Fresh Hand Cut French Fries as they can stand up to the weight … Continue reading

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Choosing the Right Potato Supplier for Fresh-Cut French Fries

     Choosing the best supply chain partner for any product can be difficult, but choosing one for a perishable agriculture product can be a truly daunting task. In most cases, the product must meet very specific criteria to produce a … Continue reading

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To Blanch or Not to Blanch

In what seems like a never ending quest to find the perfect, most consistent method for making fresh cut french fries the topic of blanching comes up almost more than any other. Should I blanch at the same temperature as … Continue reading

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The French Fry Trend Shows No Sign Of Slowing Down

As evidenced by this latest article in The Packer. Loaded fries a sober addition to menus http://www.thepacker.com/fruit-vegetable-enewsletter/packer-daily/These-fries-are-loaded-237012081.html

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All Fries Are Not Created Equal

So you started a new “Better Burger” concept and decided to add Fresh Hand-Cut Fries to the menu. You went web surfing and did a little research on cooking methodology and ordered up some potatoes from a local supplier and, … Continue reading

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