Ask Dr. Potato | Search results for: "blanching" ( × clear results )

Q: How do I make my own freezer hash browns, I can’t find any recipes. I want to be able to take my homegrown potatoes, shred them and store them in the freezer for later use without having added ingredients that store bought hash browns have… Any ideas?

Q: What is the best way to prepare french fries?

Q: I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?

Q: What happens if you pre-cook (blanch) fresh cut 3/8Inch potatoes 350 degrees, in lieu of the recommended 250 degrees?

Q: I have a question involving making fresh French fries at county fairs and special events. Can you get by with fresh cutting the fries and deep frying? Or do you have to cut, rinse in cold water, then fry at two different temperatures to get them to taste good, with a crisp on the outside, and a fluffy texture inside? At events water is scarce and running water with drain is almost impossible. I want to make a good product but am limited with water usage. Some have suggested using frozen fries instead of fresh but I don’t think that would be received well at events. Please advise on best method and give me an idea of the different outcomes if steps are omitted.

Q: Are there some tips on how I cannot screw up the relationship I have with homemade Idaho® French fries? What exactly are the pitfalls I need to avoid to please guests with the best fresh cut French fries?

Q: I love the choice we made several years ago to serve fresh-cut Idaho fries, but I’d like to know how we can make them more consistent?  It seems like we are getting some batches that fry up perfectly and the next batch is dark.

Q: What causes blanch time to go up when making French fries with low solids potatoes? What is the mechanism at work here?

Q: Can you tell me about the history of French fries in Idaho?

Q: I have a lot, as in 2000 pounds, of Idaho potatoes to cut into fresh fries each week. My guys are pretty quick at doing this, but is there an easier way? I am even willing to spend some money on a piece of equipment to make it more efficient.