Rant: I quit blanching my fries twice and started doing this instead

For years I did the two stage fry at my spot in Portland, blanch at 325 then hit them again at 375, and they were good but I was burning 20 minutes of prep on every batch. Then a guy who ran a chip shop in Leeds for 30 years told me to blanch them the night before in a big pot and just park them in the walk in, cold and dry, and they come out crispier with half the fuss. Anyone else switch to doing their blanch a day ahead, or am I the last one still standing over a fryer at 6am?

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sagecooper24d ago

Friend does the overnight blanch too, swears by it.

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