teddyk Posted July 21, 2006 Share Posted July 21, 2006 Hi! This is my first post. I am making frites for about 10 people tonight. I think I have the two step frying thing down pretty well. The problem is capacity. I have a one basket fryer. In the past, when I have made them for 4 or 5 people, the second step was short enough that I could do two or three batches and all were done before the first batch got cold. This probably is not going to cut it for the volume I have to fry tonight. Is there a good/acceptable way to keep them warm or reheat them that won't result in soggy or overdone frites. Thanks for any suggestions.... Link to comment Share on other sites More sharing options...
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