These 'perfect' fries take three days to make
In a world of instant gratification, three days to make a french fry may seem unfathomable.
...but to chef Avishar Barua of Service Bar in Columbus, Ohio, it's simply a labor of love.
✓ cutting ✓ cold water bath ✓ brining ✓ air drying ✓ frying ✓ draining ✓ freezing ✓ frying
"Cutting the potatoes alone takes about a day of labor," says Barua, explaining that the restaurant shuts down on Tuesdays in order to cut up about 240 potatoes.
The excess starch is removed by submerging the potatoes in a cold water bath, followed by a brine of glucose, salt, baking soda and water.
The team then removes the cuts, one at a time, and dries them on a wire rack, before placing them in a walk-in cooler to air-dry overnight.
On the second day of production, the potatoes are fried in a grape seed and canola oil blend for 68.5 minutes.
The fries are yet again dried and drained on a wire rack before entering the freezer; first until the fries are frozen solid, then chamber sealed in a vacuum bag.
On day three, when the fries are made to order, they're placed directly from the freezer into the 375°F fryer for two and a half minutes.
To finish, the team sprinkles "just a touch" of coarse salt atop the approximately pound of potatoes served alongside the Service Bar burger.
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