What can cause an acid effect to appear in cut fries?

Soaking fries for too long can lead to an acid effect due to the leaching of sugars and starches from the potatoes. When fries are soaked, especially in water, the moisture can break down the cells within the potatoes, allowing for sugars to dissolve into the water. If the fries remain submerged for an extended period, the sugars can ferment and produce acid, which negatively impacts the flavor and texture of the fries once they are cooked.

This emphasizes the importance of time management during the soaking process to ensure that the fries retain their intended taste and quality. The technique must be carefully monitored to avoid undesirable effects, like the sour taste associated with excessive soaking.