Serious Eats - seriouseats.com

Where were you 3 yrs. ago when I was trying to make an acceptable facsimile from tomato paste, but flavor balance is delicate and elusive. Gave up when I found that Red Gold makes an outstanding version without HFCS. We have eliminated HFCS from everything we make at the store except sauces that contain Worcestershire. I have not found an acceptable replacement for L&P, but the American version contains it and we have not been able to find a source for the Canadian or English made product. We keep Nuok Mam and tamarind past on hand and considered just adding flavor components and eliminating the sauce. Ideas?

Because it is botanically and culturally wrong. Wheat is not a berry. Like oats, rye and corn, wheat is the seed of a grass. When mature it is hard - not soft and fleshy like a berry. It is a grain, or a cereal, or a kernel, or a seed. I am a farmer and harvested many acres of wheat. The term was not in general use until Rodale made it popular among the ill-informed back-to-nature sub culture in the '70s and it took off from there. It is a fad term that connotes a complete ignorance and disregard for food and where it comes from.

Kenji, how would you adjust the the blanching/par frying steps for 3/8" fries?

As Burger365 said, soaking helps and we add a little vinegar. We also use beef tallow in our fryers. Not only is it authentic and improves texture and flavor, we now know it is healthier. Vegetable fats break down at frying temps creating some nasty chemical compounds, especially when heated for long periods of time as in commercial fryers. Resting time and temp also affects the final product, so if time permits, we chill in the walk-in.