Low temp to start with little gental bubbles. 250 Just let them get a little soft. then freeze, and fry. At 350-360. all the fryers at Red lobster are at 364, bizzare info in my head.
hey America Chef John get gour hey um
what I’m doing here is I’m making fresh
fries from French fries from scratch I
just cut up my russets and I want you to
look at the bubbling that I have going
on here it’s a very small bubbling it’s
actually getting a little big right now
and what I want these to
do up little
bit I’m want these to just get
soft okay and then I’m going to drain
them and
then then I’ll do the second batch same
way then I’m going to take them on put
them in the freezer on the sheat pan on
a piece of butcher’s paper here you
can’t see none of that that’s some of
the donation stuff that’s pretty cool
huh all that 25 P so so here back
up baking pan I already have it
cold and um then you you wait until
they’re
frozen wait until they’re frozen and
then um ref fry them and they come out
awesome just great but here you can see
the little itty buddy bubbles not a
heavy not a heavy
fry and I just want to do it till
they’re
soft
and I’ve got it on like
three but that’s almost it’s almost too
hot cuz they’re developing a skin I
don’t want them to develop a skin really
I want them to I want to have a little
hair of a skin and then um to be cooked
all the way through all right St John
get to go my
peace p is hot