Posts Tagged ‘frozen’


No More Short French Fries Please

Wednesday, August 6th, 2014

Q.  What’s happening to my favorite fast food French fries?! No more short fries please.

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How to Improve My Frozen Fries

Friday, July 25th, 2014

Q. Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.

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Should I Be Making My Fries With Fresh Potatoes

Monday, June 9th, 2014

Q. I’ve owned and operated several restaurants and now am opening a gourmet fresh burger place. Should I be making my fries from fresh potatoes?

 

A. Just a couple of weeks ago I was reminded of the advice I gave a restaurateur in Chicago about making fries from scratch. Almost always I tell them “Are you sure you want to do that?” Doing some things incredibly well can be a much more successful menu and product strategy, but it takes an inordinate amount of effort to make good tasting crisp golden fresh cut fries year round. Even the chains that started out that way usually get to about 50-100 units and start buying frozen fries. The exceptions to this really do try and figure out, “how can I make this a signature item” AND “what do I need to watch for or know to get it right, order after order”?

 

The founder of Five Guys Burgers & Fries has made a point of resisting franchisees when it comes to selling fresh made milk shakes and malts. He wants reviewers to play up how great the fries and burgers are and feels that adding another homemade item could stretch the capacity to do the other items well. His theory is that adding menu items just to match the competition becomes an innovation for innovation sake, and that often comes with such velocity and frequency as to confuse the customer as well as stretch the capacity to do a few things in a way that exceeds expectations.

 

If I haven’t dissuaded you yet…We have several tips at www.drpotato.com or try this link:

 http://foodserviceblog.idahopotato.com/%C2%80%C2%99fresh-cut-fries/

frycutter

Nothing like fresh made Idaho French fries… but can you be consistent at it? Frozen fries are very consistent year round, and an inexpensive food cost versus labor value. Will you be able to charge more to make up for the extra labor of doing fries from whole Idaho® russet potatoes? It’s not a simple task.

 

 

Basics of Storing Idaho® Potatoes

Monday, March 10th, 2014

Q. What is the best way to store Idaho® potatoes? Should I wash my potatoes before storing?

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Can I Freeze Cooked Scalloped Potatoes?

Monday, December 9th, 2013

Q. I made enough scalloped potatoes to feed everyone in my town.  Can I freeze them?
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Are My Black Potatoes Still Good To Eat?

Monday, November 25th, 2013

Q. I cut up vegetables and put them along with a chuck roast in a freezer bag, to have a meal ready for the crock pot when I had surgery. I took the bag out of the freezer last night, dumped the ingredients in the crock pot and refrigerated until this morning. It has been cooking on low for 5 hours and all of the potatoes are black. After researching, I found I should have blanched them first.  Are they still good to eat?
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Can You Freeze Idaho® Mashed Potatoes?

Friday, October 18th, 2013

Q. Can homemade mashed potatoes be frozen?

A. Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.

Frozen sliced potato chips

Friday, May 17th, 2013

Q. Is it possible to buy frozen sliced potatoes in larger quantities (like potato chips sold in bags but cut thicker) which I can fry finish at my café?

A. Good news! All three major potato processors have this kind of product. You can choose product with the skin left on or cut to different thicknesses. Here are some examples:

Fresh vs. Frozen Potato Chips?

Friday, April 26th, 2013

Q. I own a fast food franchise and straight-cut potato chips are our biggest seller. With the price of chips extremely high, I decided to make my own. How do I maximize the volume of chips out of a 10kg bag? Also, is there any natural chemical I can use to store the chips?

A. To maximize the yield this year, because of the low price of both No. 1 and No. 2 potatoes, I would suggest ordering a No. 1 80- or 90-count carton (the approximate number of potatoes in each 50-pound box) and leaving the skin on so that there is little trimming cost.

This worksheet, developed by Lamb Weston, might prove helpful in comparing costs. Making chips from scratch requires a lot more labor in order to make them properly. http://www.lambweston.com/support/profit_calculators/fresh_vs_frozen_calculator.jsp

Regarding preservatives, the only ones I would recommend using are concentrated lemon juice or white wine vinegar. Add 1 tablespoon per gallon of water to prevent oxidation of the potatoes.

Frying Best Practices

Tuesday, April 2nd, 2013

Q. It seems as if wavy ribbon fries soak up a lot of oil. Is there a better way to prep and fry for a better a taste?

A. Always fry fries from a frozen state for extra crispiness. Fry at 350 degrees F. Fill the frying basket half full and give it a shake in the middle of frying to reach any cold spots in the center of the fries. Also, this website should answer all of your frying technique questions: http://fitfrying.com/