I copied a potato cake recipe. I boiled raw fries in a pot, over a standard hot plate.
The catch..temperature cannot drop below 175°, after I place fries in boiling water.
(I cannot activate pectin) (Raw fries are just easier, I have a peeler,cutter)
Great result but I want to do it on a large scale. I need a boiling vessel which permits a large blanch, keeping temp above 175°.
I've come up with a few possibilities,
-Massive pot over burners
-Deep fryer, pasta cooker
I desperately need to make this work, if anybody can help me out, please do.