With 921 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.
Are there any basic tips that will help me and my employees do a better job with fried foods?
I always rely on the experts when it comes to frying tips, so check out what www.frymaster.com has to say on the subject with the Five Steps to Better Frying:
During frying, exposure to heat, food, water and air changes the oil forming breakdown products that when accumulated cause the oil to reach the end of its useful life. The Five Factors for Fit Frying are the best practices for frying, which help minimize operating cost, by extending the life of both oil and equipment while ensuring consistent production of great-tasting food.
Source: Frymaster LLC, www.frymaster.com
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
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.
661 South Rivershore Lane
EAGLE, ID 83616