Anyone have an advice on deep frying? I used the three-step cook for french fries (par boil, par fry, freeze, put frozen fries in oil). The last time I did a small batch, and it came out OK. This time I was trying to do a larger batch for more people. As one would expect, the oil temp dropped precipitously. The fries weren't as crispy as the first time I did it, and I left them in longer because they weren't getting the color I expected.

If the target oil temp is 350F, should I ramp it to 400F on the assumption that it will cool almost instantly to between 300-350F when the frozen fries hit them. That final fry is only supposed to be for two or three minutes, so the oil won't rebound to 400F that quickly. Or is that a bad idea?

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