Q. I have several packages of hash browns in my garage refrigerator freezer. I noticed that the freezer is not keeping them frozen solid. They are soft, but still very cold and have ice crystals. Is there a risk with cooking and eating them? If so, what specifically would be the concern?
Posts Tagged ‘frozen’
Q. We used to have just one choice of a side with our bundled meals and that was fries. Now we have lots of side dish options and I think I have discovered why my food costs have been climbing… the fries were much more profitable than offering a side salad or fruit. How can I get my profits back up?
Q. My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
Q. I like to experiment and try new recipes for Thanksgiving, especially with mashed potatoes and I prefer to cook with fresh rather than frozen. Any ideas I can try?
Q. Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.
Q. What’s happening to my favorite fast food French fries?! No more short fries please.