Creating the Perfect Fry
Many chefs think they have the perfect method of making the perfect fry. One could say it’s all about preference; some prefer thick, steak-cut fries, and others prefer crispy shoe-string fries. However, Chef Michael Kornick of the burger franchise DMK Burger Bar believes he has created a fry that is undeniably fantastic. Evidently, many people agree with him as DMK won the award for “best fries in Chicago”.
Michael’s secret is using fresh potatoes. While many people believe that frozen potatoes are better for making fries, Michael disagrees and explains his process for getting the perfect fry:
It all begins with “a good aged Russet potato,” aged so that the natural sugars have started to change to starch. “When we have to make a transition of potatoes, we get a three- to four-week warning [from our supplier].”
He fries the potatoes twice in the same oil, and voila! The perfect french fry! It’s important to us, especially in the burger franchise industry, that we always strive to use the freshest ingredients in our food, as the original concept started by Michael Kornick and David Morton is all about delivering the best possible burger experience!
To learn more about franchising opportunities with DMK Burger Bar, click here!