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Testing Sugar Levels In Your Potatoes

Jan 20, 2015
Q: I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning. We have noticed after we slice the potatoes the next morning that the cooked potatoes have a brown colored edge-ring around the skin and potato meat. The potatoes are then cooked on a flat top grill and we produce home fries. We obtain potatoes from all sorts of geographic regions according to the labels on the bags. Our vendor tells us they have to purchase potatoes from wholesale vendors and it is not possible to find a one stop supplier. We have been told the sugar levels in potatoes varies, the potatoes are held in storage for months which creates the brown color rings and the potatoes are all sourced from different geographic locations and these different growing regions and processes leads to the brown colored rings. We always prepare our potatoes the same way and have noticed the winter months seem to be when the brown colored rings appear on the potatoes.
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Potato Safety: Unwrapped Potatoes That Were Not Fully Cooked

Jan 14, 2015
Q: I placed some unwrapped Russet potatoes and sweet potatoes in the oven to roast. During the roasting process the oven failed and when I removed the potatoes they were only slightly cooked. My guests continued the process and finished cooking them in the microwave. We do not know at what point the oven failed in the process. Do we have any health concerns? The potatoes were eaten by my guests? I know I have read about food poisoning/botulism from improperly prepared potatoes.
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Healthier Baked Potato For 2015

Dec 24, 2014
Q: I love baked potatoes but tend to go overboard on the toppings, any suggestions for a healthier 2015?
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Slow Cooker Recipes For Mashed Potatoes

Dec 22, 2014
Q: Do you have any slow cooker recipes for mashed potatoes and other tips for this kind of cooking?
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The 5 Biggest Mistakes You Can Make When Baking Potatoes

Dec 15, 2014
1. Thinking that all russets are the same -When plant scientist Luther Burbank came up with a few seeds in his garden that were different from the res...
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How To Thicken Mashed Potatoes

Dec 5, 2014
Q: How do I thicken up watery mashed potatoes?
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I Like To Experiment And Try New Recipes For Mashed Potatoes Every Thanksgiving

Nov 25, 2014
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?
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Unable To Blanch My Fries, What Do I Do?

Nov 21, 2014
Q: I run a small diner and we are looking to use homemade French fries as opposed to the frozen variety. I have seen all of the suggestions about blanching. I have two, two bay Fryolators. I am a 24 hours operation and we have very little time when the fryers are freed up, especially to blanch the volume we need. On an average week, we go through 500lbs of French fries. What other suggestions do you have in order to improve our quality and efficiency?
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Make Ahead Scalloped Potatoes

Nov 10, 2014
Q: Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?
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Is There One Best Way To Make Fresh Cut Fries For My Restaurant?

Nov 7, 2014
Q: I see a lot of tips on making fresh cut fries on the internet and some seem to conflict each other. Is there one best way to be successful at serving my customers a fresh fry?
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