Did you enjoy those French Fries we had at camp this summer? Umm, umm, they were good!
In 2009 we replaced our small table-top deep fryer with a larger one, enabling our kitchen crew to fry larger batches of food. (Previously they had to start frying fries 2 hours before a meal! Imagine that!) Last fall we added a French Fry Cutter to our kitchen tools. Mrs. Peeler then worked on perfecting the process so we could enjoy fresh fries this summer. I'd say she did well, wouldn't you?
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| It all starts with a box of large baking potatoes. Mrs. Peeler used between 25-75# of potatoes each time she served fries, depending upon the size of the camp. |
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| Two cooks would team up to cut the potatoes after breakfast - one putting the potatoes in the cutter and the other pulling the lever down. |
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| And there you have it - fresh cut French Fries! Now to get them cooked... |
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| The fries were twice-fried. This prevented them from clumping. They were partially cooked, refrigerated, and then deep-fried again just before serving. |
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| Miss Hannah, serving on kitchen staff 6 weeks this summer, was our"chief French fryer!" |
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| Thank you, Mrs. Peeler, for this addition to the camp menu this summer! |
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