Popular Tags
With 934 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
Hi! I am thawing my raw frozen French fries in a bowl of cold water and the water turned orange and red! What is that?
First of all, you’re doing what to thaw frozen French fries? You could thaw frozen fries (called slacking) defined by the FDA food code as “The process of moderating the temperature of a food (held at room temp - not in water) to gradually increase from a temperature of -23 C (-10 F) to -4 C (25 F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen food…” though this is not recommended from our point of view – as even partially thawed frozen fries tend to absorb more oil and become limp.
As for the water discoloration described, this is most likely residue from the light seasoning or other coatings, which some frozen manufacturers apply for final fry caramelization (color) or flavor enhancement.
Share This
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Popular Tags
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
Contact
661 South Rivershore Lane
Suite 230
EAGLE, ID 83616
Phone: 208-334-2350
Fax: 208-334-2274
More