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In N' Out Burger and Drag Racing Makes The News
- Thread starter stitcherbob
- Start date
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Nitro Member
G'ginna
Nitro Member
Nick,
If you get to Las Vegas, the In N' Out off of Tropicana and Industrial has a drive through that you can watch them making the fries while you are waiting in line. From cutting to frying… unless they have had a remodel since I was there. Pretty cool.
FC138fan
Nitro Member
In n Out does fresh cut fries too? It must be a good restaurant then!
I don't understand why more restaurants don't go with fresh cut fries. It's gotta be the cheapest method to make fries, cut a potato and throw it in the fryer. And its by far tastier then frozen fries.
I can guess it has something to do with storage of frozen fries vs. fresh potatoes.
StockersRock
Nitro Member
I agree. But, it takes a lot less time to open a bag of frozen fries and dump them in the fryer. Time is money.
Professor Dave
Nitro Member
Lynsi ran a 9.90 with a zero in first round of Super Gas today.
glofria
Nitro Member
Well you can get a #1 combo at In-and-Out for about $6 and have fresh food and great service.
Or, for that same $6 get a #1 combo at McDonalds and get your food more efficiently along with paying for their advertising too.
It all depends on what your willing to pay for.
The Counterfeiter
Nitro Member
In n Out does fresh cut fries too? It must be a good restaurant then!I don't understand why more restaurants don't go with fresh cut fries. It's gotta be the cheapest method to make fries, cut a potato and throw it in the fryer. And its by far tastier then frozen fries.
Nick - trust me, it's WAY more complicated than cutting taters and throwing then in the fryer! Sort and cut potatoes, wash the raw fries, wash them again, wash them again, let them air dry, then blanch them in oil at a lower temperature than frozen fries, air dry the blanched fries for the proper time and then finish cook them when they are ordered - sound a little labor intensive? And . . . you have to have a constant supply of potatoes with the right characteristics. I'm sure this has gotten easier than in the '70's when we still did fresh fries at McDonalds. This is not a case of going to Kroger's and buying a few 10 lb bags -
That being said, In 'n Out does an EXCELLENT job of consistently producing fresh fries.
FC138fan
Nitro Member
Jim,
I understand the process you described. Soaking the potatoes in cold water to leech out the starch, blanching them at a lower temp, then fry them at a higher temp... It's how I cook them at home, and the only way I can get them to taste like "state fair" fresh cut fries.
But at the state fair, all i see them do is cut the fries in a potato cutter, and drop em in the fryer... and they taste perfect. I guess I assumed it was because their fryers are much much bigger then mine at home - here's my logic--
Take 3 potatoes and dump them at room temp into a home sized deep fryer at 380. After about a minute, the oil temp must drop to about 250 or so, then it takes about another 8 minutes to get the temp back up to finish the fries, which come out soggy and mushy.
Take 3 potatoes and dump them into a commercial fryer at 380, theres so much oil that theres no temp sag so it takes about 5 mins to get crispy fresh cut fries. I see this at a restaurant called "Steak Escape" where they toss the potatoes in and 5 mins later they're perfect. I cannot replicate a 5 minute fry at home and go from raw potatoes to crispy fresh cut fries and I attribute it to the small fryer. Blanching is the only way I can do it.
As you can tell, I have an obsession with fresh cut fries. Do you know how In n Out do their fries? Do they blanch them too?
I understand the process you described. Soaking the potatoes in cold water to leech out the starch, blanching them at a lower temp, then fry them at a higher temp... It's how I cook them at home, and the only way I can get them to taste like "state fair" fresh cut fries.
But at the state fair, all i see them do is cut the fries in a potato cutter, and drop em in the fryer... and they taste perfect. I guess I assumed it was because their fryers are much much bigger then mine at home - here's my logic--
Take 3 potatoes and dump them at room temp into a home sized deep fryer at 380. After about a minute, the oil temp must drop to about 250 or so, then it takes about another 8 minutes to get the temp back up to finish the fries, which come out soggy and mushy.
Take 3 potatoes and dump them into a commercial fryer at 380, theres so much oil that theres no temp sag so it takes about 5 mins to get crispy fresh cut fries. I see this at a restaurant called "Steak Escape" where they toss the potatoes in and 5 mins later they're perfect. I cannot replicate a 5 minute fry at home and go from raw potatoes to crispy fresh cut fries and I attribute it to the small fryer. Blanching is the only way I can do it.
As you can tell, I have an obsession with fresh cut fries. Do you know how In n Out do their fries? Do they blanch them too?
StockersRock
Nitro Member
Exactly my point. Wish we had In and Out's out here. We just got Sonic a couple of years ago, after they, very smartly, teased us with advertising for YEARS. Ended up being a massive letdown (to me, anyway).
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