I'm making a LOT of fired chicken and french fries tonight. I do the
2-fry method for the fries (once at 325 F, then again at 375F).

Can I do the first fry way in advance, say an hour or two? Any
problem with that?

> wrote in message
...
> I'm making a LOT of fired chicken and french fries tonight. I do the
> 2-fry method for the fries (once at 325 F, then again at 375F).
>
> Can I do the first fry way in advance, say an hour or two? Any
> problem with that?

No, it is done frequently. I'd set them on a tray rather than a bowl where
they can get very soggy. . IMO, the two fry is the best method.

Ed Pawlowski wrote:
>
> > wrote in message
> ...
> > I'm making a LOT of fired chicken and french fries tonight. I do the
> > 2-fry method for the fries (once at 325 F, then again at 375F).
> >
> > Can I do the first fry way in advance, say an hour or two? Any
> > problem with that?
>
> No, it is done frequently. I'd set them on a tray rather than a bowl where
> they can get very soggy. . IMO, the two fry is the best method.

Wouldn't a rack be better than a tray? More air circulation.

So after the first fry, I don't have to worry about them going brown?

In article >,
wrote:

> So after the first fry, I don't have to worry about them going brown?

No, it's not a problem. I did this daily in the last restaurant kitchen
I worked in. There was about a 2 hour time gap between each dip in the
fryer. I spread them out on a tray over paper towels in between dips.
The second dip lasts about a minute so you can get the order out real
fast. It's the best way to do quality fries.

D.M.

>. It's the best way to do quality fries.


It worked out great. I made a ton of food.

I think I'm going to try an experiment next time: put the fries in a
salad spinner to spin the oil off of them. Think that would work?

wrote:
>> . It's the best way to do quality fries.
>
>
> It worked out great. I made a ton of food.
>
> I think I'm going to try an experiment next time: put the fries in a
> salad spinner to spin the oil off of them. Think that would work?

I think the fries would break up. I just put them on a cooling rack set
over a cookie sheet.

Tracy

wrote:
>
> I'm making a LOT of fired chicken and french fries tonight. I do the
> 2-fry method for the fries (once at 325 F, then again at 375F).
>
> Can I do the first fry way in advance, say an hour or two? Any
> problem with that?

The first fry can be done earlier in the day. Spread them out so they
cool quickly. Then do the second fry when you are ready. Frozen fries
have already had the first fry done before they are bought, so you can
do the same.