An anon poster posted an awesome story about NYF
I just recently started to work at South St. Burgers. This is a fast food joint, and its owned by New York Fries. The burgers here are so delicious. Check out their website www.southstburger.com. The store sells New York Fries, and I actually learned a couple of their secrets on how to make good fries. By the way, there are only two of these stores in the World. They are starting to expand their chain (its owned by NY Fries).
One secret that makes New York Fries taste so good, is because the potatoes they use have sugar in them. When the potatoes are harvested, and when they are being processed, they are soaked in Sugar. So basically there is some sugar in New York Fries. Also another thing is that, NY fries, cooks its Fries in three different stages. First they cut the fries, and then they scoop a basketful, and place it in low temperature oil, until the skin starts to wrinkle. Then, after that step, they put it in another oil which is slightly higher in temperature and they take the fries out when the fries start to turn a little yellow. And then they hang it. So when people come to buy the fries, they fry it in a third oil, which has an even higher temperature than the previous two oils. And finally when the fries turns golden yellow its ready to serve.
Also please go to one of the two South St. Burgers that have opened so far. One is around Finch Station and the other is around Eglinton and Laird (these are in Toronto).
Also check this website if youre in Search of the Perfect French Fry.
Charles
td
Pariza
JeLLo2775
jack
Sally
FYI — NY Fries was started by the Gould Brothers. The same gents as the ones that started Cultures Fresh Foods.
Erm…not to be a dick about it, but sugar doesn’t actually seep into the fries. The sugar only acts to help extract any excess moisture from the potatoes (salt will do the same thing); though some sugar may cling to them afterward, it’s doubtful it could survive a hot-oil whirlpool.
The ‘three-dip’ method is pretty common (the first step is typically called ‘blanching’, even though that word is most often used to describe the dipping of softer vegetables into boiling water, not oil, and the second step helps to cook off most of the residual moisture, leaving the third step to leave us with the deliciously starchy, fluffy/crispy loveliness we all know and adore) though not in fast food restaurants as a practicable rule. Those fries are pre-blanched and partially cooked before being frozen, and then are finished off when you order, which goes a long way to explaining why it takes no time to get them after you order. But whatever. Fresh is best!
And holy effing crap, you weren’t joking about how many links to stuff Lesley put in on the forum, eh?
I totally agree with your comments. Thanks a bunch. I just started to work at the place. and its great and the burgers taste great. Bye
hi there… great thing writing about new york fries.. very helpfull to me.
i live in east africa and will be starting somthing similaer to new york fries very soon in a shopping complex..
please if there is any further information you can give me it would be great,
thanks
Pariza
hi there… great thing writing about new york fries.. very helpfull to me.
i live in east africa and will be starting somthing similer to new york fries very soon in a shopping complex..
please if there is any further information you can give me it would be great,
thanks
Pariza
Thanks for the info about New York Fries. Do u happen to know if they also age their fries for 3 weeks before cooking them? Aging them brings out the starch and makes the fries taste even better. Also could you find out the precise oil temperatures they use. All 3 oil stages..are they 350 then 365 then 375?
I was thinking, the type of potato being used should also play a big part in this process.
So may I ask, what kinda potatos ideally, should be used?
Cheers,
JeLLo
How can you get the same quality of NY fries with regular potato with no sugar process. Which is best potato to use and how to cook if you have only one fryer.
Am interested in knowing how the person in africa made out as i want to serve in my restaurant in africa too.
Well to comment on your posting i actually manage a new york fries resturant in southern ontario… we do not soak the potatos in sugar but test them for starch and sugars levels before sending them to stores.… we soak them in ice cold water to activate the sugar and startch. the Name new york fries was not discovered in Brantford thats were the brothers are from it was discovered in south street seaport plaza were Jay bought the best fries we ever tasted from a street vender hense why its called “New York Fries” and why South Street Burger is called the same name.…. we do cook in 3 stages and its all about color more then time we do have the best fries and take real pride in selling a 100% canadian product our potatos are grown in Canada from farmers except in the fall while we are waiting for the awsome canadian potatos to be ready then we use US potatos we also use cheese curds from QC. we are for sure the number 1 place to eat!!!
and to answer what kind we use cause there are many kinds out there it is Russet potatos
Red
How neat.
My dad cooks pretty sweet homemade fries, he soaks them and does the blanching process already, thats what makes them taste sooo yum!