Found out most restaurant fries are double fried and it blew my mind

Was reading a Serious Eats article last night while at a bar in Brooklyn. Apparently the trick to those perfect crispy fries at places like Shake Shack is blanching them first in like 250 degree oil, then cooling them completely, then frying again at 350. I've been cooking for 8 years and never knew that. The stat that got me is they said the first fry removes moisture and the second fry creates the crunch. Tried it today with a test batch for my lunch shift. Changed how I look at every fry I've ever eaten. Has anyone else found a random technique that made you feel dumb for not knowing it sooner?

2 comments

2 Comments

victor_adams1mo ago

Ngl the 250 degree first fry stat is wild, did you temp the oil mid-blanch or just set it and forget it?

johnson.daniel1mo ago

@victor_adams I feel you man, I've definitely been burned skipping the temp check.