Eating places get started with the correct of potato
Cooks lower their fries to a constant thickness
Eating places have the most efficient apparatus, and the most efficient produce
Eating places soak their lower potatoes sooner than frying them
The blanching procedure is very important
After blanching, eating places freeze their fries
Eating place cooks use explicit varieties of oil
In eating places, they incessantly double fry their fries
Chef-made fries are generally cooked in small batches
Eating place fries are expertly seasoned
You need to keep watch over the temperature
Cooks take measures to forestall their fries from being greasy
Eating place cooks have experience on this simple-looking dish
Really useful
