French Fries

Again with the wagon wheel. Fries are one of the most costly and wasted products in a restaurant. Over portioning or just plain sitting in the window and dieing because of lack of sales and cooking to much. One of the most important things I learned about fries is, depending on size, count, breading, and water content, depends on how long they will last sitting around. There are even factors about adding seasonings. All of it is science and way beyond my brain pan capabilities, but it is useful information when owning or running a kitchen and controlling food costs!

 

In this picture are curly fries (seasoned and breaded), hash browns, skinny fries to thick and breaded fries. Picture taken by Dana Whaley. Thanks You!