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How to Cook Frozen French Fries: Expert Advice

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Summary

This article provides expert advice on how to cook frozen french fries correctly, from selecting the right fries to cooking and holding. It explains why it is important to handle and store frozen fries correctly, as well as the importance of preheating the fryer, shaking the basket, not overfilling, and using a first in, first out strategy when serving. It also provides information on fry shape, fry coatings and batters, cooking speed, and premium vs. bargain fries. Additionally, there is a Fry Finder tool available on the Simplot website to help narrow down the field of available fries.

Q&As

What are some best practices for cooking frozen french fries?
Best practices for cooking frozen french fries include preheating the fryer to 345˚F, filling the basket to half full or less, shaking the basket for a few seconds about 30 seconds after dropping it, waiting at least 45 seconds after dropping the first basket before dropping a second basket into the same fryer, lifting the basket out of the fryer and tilting the basket forward for 10 seconds to drain away any excess oil, and transferring cooked fries to a holding station or heat lamp to keep them warm.

What are the benefits of using premium frozen fries?
The benefits of using premium frozen fries include higher yield, fewer defects, and more consistent quality. Premium fries also yield more servings per case, which boosts profitability.

How can frozen fries be stored and handled correctly?
Frozen fries should be handled gently and stored in a freezer away from any drips, leaving room on the sides so that cold air can circulate around them. Do not leave fries on the dock for longer than 10 minutes to prevent thawing.

What is the Fry Finder and how can it help choose the right fries?
The Fry Finder is a tool on the Simplot website that helps narrow down the selection of available fries by asking a few quick questions.

What resources are available from Simplot to help train staff on frozen fries?
Simplot offers a free video series of “How to Make Great Fries” videos to help train staff on frozen fries.

AI Comments

👍 This article explains how to cook frozen french fries perfectly - from selecting the right fries, to storage and handling, to cooking and holding the fries.

👎 This article focuses on frozen french fries and does not include any information on fresh potato fries.

AI Discussion

Me: It's about how to cook frozen french fries. It goes over the different types of fries, the importance of properly handling and storing them, the best practices for cooking them, and the benefits of using frozen fries. It also has tips for selecting the right fries for your restaurant and some additional fry-training resources.

Friend: Wow, that's really helpful. It's great that they provide so much in-depth information.

Me: Yeah, it's definitely useful for those in the food industry. It emphasizes the importance of proper storage and handling, and the need for consistency in seasoning and cooking. It also explains why using premium fries can have a positive impact on your bottom line.

Action items

Train kitchen staff on proper storage and handling of frozen french fries.
Educate staff on the different types of fries available and the best fry for each application.
Implement a consistent method for seasoning fries to ensure quality and customer satisfaction.

Technical terms

Fryer: A device used to cook food in hot oil.
Fryer Oil: Oil used to cook food in a fryer.
Skimmer: A kitchen utensil used to remove food from hot oil.
Thawing: The process of melting frozen food.
Kettle: A large pot used for cooking.
First in, First Out (FIFO): A method of inventory management where the oldest items are used first.
Seasoning: Adding flavor to food with herbs, spices, or salt.
Premium Fries: High-quality fries that are usually longer and more expensive than regular fries.
Bargain Fries: Low-quality fries that are usually shorter and cheaper than premium fries.