Q. What’s happening to my favorite fast food French fries?! No more short fries please.
Posts Tagged ‘frozen’
Q. What is the best way to store Idaho® potatoes? Should I wash my potatoes before storing?
Q. I made enough scalloped potatoes to feed everyone in my town. Can I freeze them?
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?
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.
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:
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.