Someone told me I am wasting money by serving a stack of French fries on the plate. In this economy, I am concerned about food costs. Is there anything I could do differently?
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It has always been something I wonder about? Exactly how popular are potatoes versus other starches?
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In cooking school, after blanching our French fries, we left them in the refrigerator (or even the freezer) before the final fry. How does refrigerating a blanched French fry create a better final product?
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Can I freeze the left over potato salad?
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Can I charge for a twice baked potato on my menu? Right now I include them free as a choice of side dishes. What I want to do is take it off the menu and re-introduce it. Willing to go a little upscale if needed.
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Any ideas on how to make my potato salad have a little zip or extra zing?
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What was the first nationally marketed retail frozen French fry?
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I am planning a wedding menu and would like to serve roasted potatoes. We have about 200 guests attending. Is this do-able? How long do I cook them and what size pans should I use? What can I do to keep them from becoming too soft?
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Does soaking potato chips in different liquids before frying change the flavor of the chip? If so, what liquid would change the flavor the most?
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Could an Idaho russet potato with high sugar content still have high solids?
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