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Hot take: I stopped blanching my fries twice and nobody in the dining room could tell
Every spot I worked at swore by the double blanch, but on a busy Friday in March I ran out of par-cooked spuds and had to drop raw cut fries straight into 325 degree oil for about 6 minutes before the final fry. The result was crispy, fluffy, and my expo guy said they were the best batch all month, so I never went back. Does anyone else think the two-stage blanch is mostly habit, or am I missing something about holding them through service?
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