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Misconceptions about Frying Frozen Foods
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Nunya Bidnits
Aug 6, 2014, 12:48:30 PM8/6/14
to
Let's assume you have a good amount of power you can direct to a deep fryer
or pot of oil. Being able to deliver a reliable oil temp of up to 375F for
3/4 to 1 gal of oil is a pre-req for this post.
Some people here have been negative lately about frozen fries. What is left
out is whether they are processed fries from mash, or from whole potatoes,
since both kinds are readily available. And there are lots of foods that fry
extremely well from frozen product.
Many of you are familiar with one or more "twice fried" techniques for
french fries. What you may not know is that the whole frozen fries are
usually par-fried before packing, so in essence that first step is done. (I
know they are parfried when I see some sort of oil or fat in the ingredient
list.) Also if you have the power you can certainly put frozen food in your
fryer. It's assumed the temp will drop, so most package instructions have
you max out the power.
As far as frozen food quality when frying, there's nothing at all wrong with
it. In fact some foods actually fry better if you give them a trip to the
freezer first. Asian foods, such as Chinese crispy spring rolls, and most
kinds of pastry-pocket preparation, handle better in the fryer if you give
them 15 minutes or so in the freezer. Same with par-fried fries, and with
some fried fish such as cornmeal coated. And in most cases other than solid
frozen stuff like fries, you don't need blistering heat. I cook semi-frozen
spring rolls at 340F for perfect doneness inside and out. And partially
freezing any pastry wrapped food helps it hold together well in the fryer.
The negativity over frozen fries isn't necessarily accurate. Mainly, they
need to be fresh (look for far-out use-by dates) to avoid excess ice
accumulation, and knock off any ice before dropping the product. And of
course from whole potatoes, and not the real fat ones which are trickier to
get done properly inside and out at the same time. I can buy at Restaurant
Depot where they have a fine selection of fries of mostly good quality. But
even good old Ore-Ida fries are just fine as long as they haven't hung
around the freezer for long.
IMO and IME of course.
MartyB
or pot of oil. Being able to deliver a reliable oil temp of up to 375F for
3/4 to 1 gal of oil is a pre-req for this post.
Some people here have been negative lately about frozen fries. What is left
out is whether they are processed fries from mash, or from whole potatoes,
since both kinds are readily available. And there are lots of foods that fry
extremely well from frozen product.
Many of you are familiar with one or more "twice fried" techniques for
french fries. What you may not know is that the whole frozen fries are
usually par-fried before packing, so in essence that first step is done. (I
know they are parfried when I see some sort of oil or fat in the ingredient
list.) Also if you have the power you can certainly put frozen food in your
fryer. It's assumed the temp will drop, so most package instructions have
you max out the power.
As far as frozen food quality when frying, there's nothing at all wrong with
it. In fact some foods actually fry better if you give them a trip to the
freezer first. Asian foods, such as Chinese crispy spring rolls, and most
kinds of pastry-pocket preparation, handle better in the fryer if you give
them 15 minutes or so in the freezer. Same with par-fried fries, and with
some fried fish such as cornmeal coated. And in most cases other than solid
frozen stuff like fries, you don't need blistering heat. I cook semi-frozen
spring rolls at 340F for perfect doneness inside and out. And partially
freezing any pastry wrapped food helps it hold together well in the fryer.
The negativity over frozen fries isn't necessarily accurate. Mainly, they
need to be fresh (look for far-out use-by dates) to avoid excess ice
accumulation, and knock off any ice before dropping the product. And of
course from whole potatoes, and not the real fat ones which are trickier to
get done properly inside and out at the same time. I can buy at Restaurant
Depot where they have a fine selection of fries of mostly good quality. But
even good old Ore-Ida fries are just fine as long as they haven't hung
around the freezer for long.
IMO and IME of course.
MartyB
squirts
Aug 6, 2014, 2:26:05 PM8/6/14
to
On 8/6/2014 10:48 AM, Nunya Bidnits wrote:
> Let's assume you have a good amount of power you can direct to a deep
> fryer or pot of oil.
<long winded blatheration deleted>
> Let's assume you have a good amount of power you can direct to a deep
> fryer or pot of oil.
Simple, better, less sat. fat retained:
Yukon gold potatoes sliced to fry size.
Any electric deep fryer with unheated oil.
Drop fries in, move temp. slider to 365F - wait about 16 minutes.
Perfect fries with less grease than any other method.
ATK says so, and they're right too.
Michael Nielsen
Aug 6, 2014, 5:58:46 PM8/6/14
to
On Wednesday, August 6, 2014 6:48:30 PM UTC+2, Nunya Bidnits wrote:
> frozen fries and spring rolls are good.
It is funny you mention spring rolls, because that is one of the only frozen factory foods I like to get. We have a danish brand that has a pretty good ingredient list (Im the type who spends a long time reading ingredient lists when I consider new products - imagine first time I was in the US and Italy and had to shop for groceries - everything was new). I get the type that is packed and wrapped in the "pancake" and frozen. They also have a precooked one. That one is horrible.
There's a lot of things people say "you can freeze that" which I don't like to freeze. it changes the structure due to water crystals forming inside. Most things are degraded into "only use as ingredient in pot dishes". E.g. making a hamburger out of frozen ground beef is disgusting. The fats separate. Ground beef when frozen is degraded to be used in a meat sauce or similar. Like vegestables and berries become saggy. Cheese gets grainy. Frankfurters works well. Icecream works well, haha :)
Frozen fries are fine emergency foods. But they are significantly different from fresh ones. I prefer to oven roast sliced potatoes and parsnips with oil and thyme, though. Of course, people can prefer one from the other as it is like two different foods (ie an example were the freezing alters the food significantly). My "negativity" over frozen fries at a luxury restaurant is that I expect to get something the chef put his love and creativity into at such a place, while Id be fine with frozen fries at a cheap cafeteria or fast food place.
About double frying frozen fires: As I understand it, even if they were not prefried you couldn't double fry frozen potatoes as the freezing altered them too much inside so they are mashy, even if they are not molded from mash from factory.
> frozen fries and spring rolls are good.
It is funny you mention spring rolls, because that is one of the only frozen factory foods I like to get. We have a danish brand that has a pretty good ingredient list (Im the type who spends a long time reading ingredient lists when I consider new products - imagine first time I was in the US and Italy and had to shop for groceries - everything was new). I get the type that is packed and wrapped in the "pancake" and frozen. They also have a precooked one. That one is horrible.
There's a lot of things people say "you can freeze that" which I don't like to freeze. it changes the structure due to water crystals forming inside. Most things are degraded into "only use as ingredient in pot dishes". E.g. making a hamburger out of frozen ground beef is disgusting. The fats separate. Ground beef when frozen is degraded to be used in a meat sauce or similar. Like vegestables and berries become saggy. Cheese gets grainy. Frankfurters works well. Icecream works well, haha :)
Frozen fries are fine emergency foods. But they are significantly different from fresh ones. I prefer to oven roast sliced potatoes and parsnips with oil and thyme, though. Of course, people can prefer one from the other as it is like two different foods (ie an example were the freezing alters the food significantly). My "negativity" over frozen fries at a luxury restaurant is that I expect to get something the chef put his love and creativity into at such a place, while Id be fine with frozen fries at a cheap cafeteria or fast food place.
About double frying frozen fires: As I understand it, even if they were not prefried you couldn't double fry frozen potatoes as the freezing altered them too much inside so they are mashy, even if they are not molded from mash from factory.
Janet Wilder
Aug 6, 2014, 6:22:46 PM8/6/14
to
On 8/6/2014 4:58 PM, Michael Nielsen wrote:
> On Wednesday, August 6, 2014 6:48:30 PM UTC+2, Nunya Bidnits wrote:
>
>> frozen fries and spring rolls are good.
>
> It is funny you mention spring rolls, because that is one of the only frozen factory foods I like to get. We have a danish brand that has a pretty good ingredient list (Im the type who spends a long time reading ingredient lists when I consider new products - imagine first time I was in the US and Italy and had to shop for groceries - everything was new). I get the type that is packed and wrapped in the "pancake" and frozen. They also have a precooked one. That one is horrible.
I like frozen egg rolls and spring rolls. I nuke them with a paper
> On Wednesday, August 6, 2014 6:48:30 PM UTC+2, Nunya Bidnits wrote:
>
>> frozen fries and spring rolls are good.
>
> It is funny you mention spring rolls, because that is one of the only frozen factory foods I like to get. We have a danish brand that has a pretty good ingredient list (Im the type who spends a long time reading ingredient lists when I consider new products - imagine first time I was in the US and Italy and had to shop for groceries - everything was new). I get the type that is packed and wrapped in the "pancake" and frozen. They also have a precooked one. That one is horrible.
towel around them then pop them in a skillet with a bit of oil to just
brown the edges. They come out wonderful.
--
From somewhere very deep in the heart of Texas
Nunya Bidnits
Aug 6, 2014, 6:31:33 PM8/6/14
to
Michael Nielsen <sequoia...@gmail.com> wrote:
> On Wednesday, August 6, 2014 6:48:30 PM UTC+2, Nunya Bidnits wrote:
>
>> frozen fries and spring rolls are good.
>
> It is funny you mention spring rolls, because that is one of the only
> frozen factory foods I like to get. We have a danish brand that has a
> pretty good ingredient list (Im the type who spends a long time
> reading ingredient lists when I consider new products - imagine first
> time I was in the US and Italy and had to shop for groceries -
> everything was new). I get the type that is packed and wrapped in the
> "pancake" and frozen. They also have a precooked one. That one is
> horrible.
>
> There's a lot of things people say "you can freeze that" which I
> don't like to freeze. it changes the structure due to water crystals
> forming inside. Most things are degraded into "only use as ingredient
> in pot dishes". E.g. making a hamburger out of frozen ground beef is
> disgusting. The fats separate. Ground beef when frozen is degraded to
> be used in a meat sauce or similar. Like vegestables and berries
> become saggy. Cheese gets grainy. Frankfurters works well. Icecream
> works well, haha :)
>
> Frozen fries are fine emergency foods.
I obviously don't share your preferences and can get frozen fries that have
> On Wednesday, August 6, 2014 6:48:30 PM UTC+2, Nunya Bidnits wrote:
>
>> frozen fries and spring rolls are good.
>
> It is funny you mention spring rolls, because that is one of the only
> frozen factory foods I like to get. We have a danish brand that has a
> pretty good ingredient list (Im the type who spends a long time
> reading ingredient lists when I consider new products - imagine first
> time I was in the US and Italy and had to shop for groceries -
> everything was new). I get the type that is packed and wrapped in the
> "pancake" and frozen. They also have a precooked one. That one is
> horrible.
>
> There's a lot of things people say "you can freeze that" which I
> don't like to freeze. it changes the structure due to water crystals
> forming inside. Most things are degraded into "only use as ingredient
> in pot dishes". E.g. making a hamburger out of frozen ground beef is
> disgusting. The fats separate. Ground beef when frozen is degraded to
> be used in a meat sauce or similar. Like vegestables and berries
> become saggy. Cheese gets grainy. Frankfurters works well. Icecream
> works well, haha :)
>
> Frozen fries are fine emergency foods.
nice flavor and texture. I don't like to cook them in the oven as the
packages suggest you can because then the texture is poor. I like fresh
potato fries too, but I don't like jickyjacking with the acidulated salty
water bath and rinse and the double fry thing just to get frenchfries while
I'm trying to make other foods. If I'm putting in such effort it's going to
involve onion rings and probably mushrooms, and maybe some veggie sticks.
clip
>
> About double frying frozen fires: As I understand it, even if they
> were not prefried you couldn't double fry frozen potatoes as the
> freezing altered them too much inside so they are mashy, even if they
> are not molded from mash from factory.
an acidulated water bath just fine. Most of the frozen potato products have
been processed somehow.
MartyB
ImStillMags
Aug 6, 2014, 6:47:40 PM8/6/14
to
On Wednesday, August 6, 2014 9:48:30 AM UTC-7, Nunya Bidnits wrote:
> Let's assume you have a good amount of power you can direct to a deep fryer
>
> or pot of oil. Being able to deliver a reliable oil temp of up to 375F for
>
> 3/4 to 1 gal of oil is a pre-req for this post.
>
>
>
> Some people here have been negative lately about frozen fries. What is left
>
> out is whether they are processed fries from mash, or from whole potatoes,
>
> since both kinds are readily available. And there are lots of foods that fry
>
> extremely well from frozen product.
>
I've tried many different kinds of fries in my restaurant experience. My personal favorite are the Simplot seasoned fries. I don't think you can get them ln the stores, maybe in a restaurant supply.
> Let's assume you have a good amount of power you can direct to a deep fryer
>
> or pot of oil. Being able to deliver a reliable oil temp of up to 375F for
>
> 3/4 to 1 gal of oil is a pre-req for this post.
>
>
>
> Some people here have been negative lately about frozen fries. What is left
>
> out is whether they are processed fries from mash, or from whole potatoes,
>
> since both kinds are readily available. And there are lots of foods that fry
>
> extremely well from frozen product.
>
squirts
Aug 6, 2014, 6:51:42 PM8/6/14
to
On 8/6/2014 4:31 PM, Nunya Bidnits wrote:
> They would sit in an acidulated water bath just fine.
And so would you, Nunya Trolliness.
> They would sit in an acidulated water bath just fine.
Message has been deleted
Brooklyn1
Aug 7, 2014, 9:28:26 AM8/7/14
to
On Wed, 6 Aug 2014 21:50:44 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>On Wed, 6 Aug 2014 11:48:30 -0500, Nunya Bidnits wrote:
>
>> Some people here have been negative lately about frozen fries. What is left
>> out is whether they are processed fries from mash, or from whole potatoes,
>> since both kinds are readily available. And there are lots of foods that fry
>> extremely well from frozen product.
>
>I don't think I have mashed/extruded potatoes available to me at the
>supermarket - at least in the form of fries. As fries, they require
>too many binders and sealants - plus processing - to make them
>competitive with real fries.
ALL the frozen fries at market/fast food joints are extruded dehys, NO
exceptions. Raw potatoes don't freeze well, dwarf.
wrote:
>On Wed, 6 Aug 2014 11:48:30 -0500, Nunya Bidnits wrote:
>
>> Some people here have been negative lately about frozen fries. What is left
>> out is whether they are processed fries from mash, or from whole potatoes,
>> since both kinds are readily available. And there are lots of foods that fry
>> extremely well from frozen product.
>
>supermarket - at least in the form of fries. As fries, they require
>too many binders and sealants - plus processing - to make them
>competitive with real fries.
ALL the frozen fries at market/fast food joints are extruded dehys, NO
exceptions. Raw potatoes don't freeze well, dwarf.
ImStillMags
Aug 7, 2014, 10:02:10 AM8/7/14
to
Big difference to freezing raw potatoes.
sf
Aug 7, 2014, 11:40:38 AM8/7/14
to
On Thu, 7 Aug 2014 07:02:10 -0700 (PDT), ImStillMags
<sitar...@gmail.com> wrote:
> > ALL the frozen fries at market/fast food joints are extruded dehys, NO
> >
> > exceptions. Raw potatoes don't freeze well, dwarf.
>
>
> Actually no they aren't, Sheldon. They have been cut and par cooked. Then frozen.
> Big difference to freezing raw potatoes.
That man has some decidedly odd ideas.
<sitar...@gmail.com> wrote:
> > ALL the frozen fries at market/fast food joints are extruded dehys, NO
> >
> > exceptions. Raw potatoes don't freeze well, dwarf.
>
>
> Actually no they aren't, Sheldon. They have been cut and par cooked. Then frozen.
> Big difference to freezing raw potatoes.
--
Never trust a dog to watch your food.
itsjoan...@webtv.net
Aug 7, 2014, 12:07:48 PM8/7/14
to
Message has been deleted
squirts
Aug 7, 2014, 12:54:17 PM8/7/14
to
On 8/7/2014 10:47 AM, Sqwertz wrote:
> Full of shit, again <yawn>. Par-cooked fries/tots freeze just fine.
You are on a dense roll, aren't you troll.
He said,"Raw potatoes don't freeze well, dwarf."
He didn't say "par-cooked".
You are on a dense roll, aren't you troll.
He said,"Raw potatoes don't freeze well, dwarf."
He didn't say "par-cooked".
Nunya Bidnits
Aug 7, 2014, 2:41:45 PM8/7/14
to
to follow the thread or go lay down somewhere.
Nunya Bidnits
Aug 7, 2014, 5:13:30 PM8/7/14
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 6 Aug 2014 11:48:30 -0500, Nunya Bidnits wrote:
>
> On Wed, 6 Aug 2014 11:48:30 -0500, Nunya Bidnits wrote:
>
>> Some people here have been negative lately about frozen fries. What
>> is left out is whether they are processed fries from mash, or from
>> whole potatoes, since both kinds are readily available. And there
>> are lots of foods that fry extremely well from frozen product.
>
>> is left out is whether they are processed fries from mash, or from
>> whole potatoes, since both kinds are readily available. And there
>> are lots of foods that fry extremely well from frozen product.
>
> I don't think I have mashed/extruded potatoes available to me at the
> supermarket - at least in the form of fries. As fries, they require
> too many binders and sealants - plus processing - to make them
> competitive with real fries.
Ore-Ida makes both kinds for retail sale. I'm not sure starchy potatoes need
> supermarket - at least in the form of fries. As fries, they require
> too many binders and sealants - plus processing - to make them
> competitive with real fries.
all that much binder, just the right process.
Message has been deleted
jmcquown
Aug 8, 2014, 9:22:06 AM8/8/14
to
On 8/8/2014 3:34 AM, Sqwertz wrote:
> Under what name does Ore-Ida sell extruded fries?
>
> I've never looked at crinkle-cut fries, but I guess I'd have to bet on
> those - if anything. I do buy the Ore-Ida "Fast Food Fries" every so
> often. But more often I'm buying the excellent store-brands for
> 3/5ths the price.
>
> -sw
I buy the Publix brand "fast food fries" and <gasp> I bake them! I do
spray the baking sheet with oil first. They come out nicely and yes,
they don't cost nearly as much as Ore Ida.
Jill
> Under what name does Ore-Ida sell extruded fries?
>
> I've never looked at crinkle-cut fries, but I guess I'd have to bet on
> those - if anything. I do buy the Ore-Ida "Fast Food Fries" every so
> often. But more often I'm buying the excellent store-brands for
> 3/5ths the price.
>
> -sw
I buy the Publix brand "fast food fries" and <gasp> I bake them! I do
spray the baking sheet with oil first. They come out nicely and yes,
they don't cost nearly as much as Ore Ida.
Jill
Nunya Bidnits
Aug 8, 2014, 12:18:18 PM8/8/14
to
Sqwertz <swe...@cluemail.compost> wrote:
>
> I've never looked at crinkle-cut fries, but I guess I'd have to bet on
> those - if anything. I do buy the Ore-Ida "Fast Food Fries" every so
> often. But more often I'm buying the excellent store-brands for
> 3/5ths the price.
Best Choice frozen potatoes are generally pretty good. IIRC they have
extruded products too. But I tend to buy hash browns and cubed (country
fries or whatever silly name they have this week for diced fried potatoes).
MartyB
> Under what name does Ore-Ida sell extruded fries?
I'll have to look when I'm at the store.
>
> I've never looked at crinkle-cut fries, but I guess I'd have to bet on
> those - if anything. I do buy the Ore-Ida "Fast Food Fries" every so
> often. But more often I'm buying the excellent store-brands for
> 3/5ths the price.
extruded products too. But I tend to buy hash browns and cubed (country
fries or whatever silly name they have this week for diced fried potatoes).
MartyB
Message has been deleted
Gary
Aug 8, 2014, 2:43:54 PM8/8/14
to
jmcquown wrote:
>
> I buy the Publix brand "fast food fries" and <gasp> I bake them! I do
> spray the baking sheet with oil first. They come out nicely and yes,
> they don't cost nearly as much as Ore Ida.
Baked fries are "OK" and probably healthier for you but there's
>
> I buy the Publix brand "fast food fries" and <gasp> I bake them! I do
> spray the baking sheet with oil first. They come out nicely and yes,
> they don't cost nearly as much as Ore Ida.
nothing like deep fried in oil for the ultimate good taste.
I make my own fries usually and fry in oil but I do like the
commercial shoestring ones also fried in oil.
Tater Tots:
Microwave to hot for a side (not all that though, it's just quick)
Oven bake for a bit tastier
Deep fry for the best tasting.
As I rarely do deep frying, I'll opt for that best way when I do.
G.
jmcquown
Aug 8, 2014, 7:40:42 PM8/8/14
to
On 8/8/2014 2:43 PM, Gary wrote:
> jmcquown wrote:
>>
>> I buy the Publix brand "fast food fries" and <gasp> I bake them! I do
>> spray the baking sheet with oil first. They come out nicely and yes,
>> they don't cost nearly as much as Ore Ida.
>
> Baked fries are "OK" and probably healthier for you but there's
> nothing like deep fried in oil for the ultimate good taste.
>
Taste is in the tastebuds of the taster. ;) I'll gladly avoid the
> jmcquown wrote:
>>
>> I buy the Publix brand "fast food fries" and <gasp> I bake them! I do
>> spray the baking sheet with oil first. They come out nicely and yes,
>> they don't cost nearly as much as Ore Ida.
>
> Baked fries are "OK" and probably healthier for you but there's
> nothing like deep fried in oil for the ultimate good taste.
>
splatter, cleanup, storing of leftover oil in favour of frozen fries
baked to crisp on an oiled pan.
> I make my own fries usually and fry in oil but I do like the
> commercial shoestring ones also fried in oil.
>
> Tater Tots:
> Microwave to hot for a side (not all that though, it's just quick)
> Oven bake for a bit tastier
> Deep fry for the best tasting.
>
years. Sorry, I don't dine at Sonic, where fried tater tots seem to
rule (according to commercials). ;)
> As I rarely do deep frying, I'll opt for that best way when I do.
>
> G.
>
deep frying? :-)
Jill
Julie Bove
Aug 8, 2014, 11:06:07 PM8/8/14
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:c4k17v...@mid.individual.net...
Ick.
Julie Bove
Aug 8, 2014, 11:09:31 PM8/8/14
to
news:c4l5fr...@mid.individual.net...
I think I've only had deep fried Tater Tots in a restaurant and they just
weren't good. I like them baked. I don't like stuff that is greasy and
that's how these were from the restaurant. Greasy and not crisp. I may
have pan fried them a time or two but mostly when I do them they are in the
oven.
weren't good. I like them baked. I don't like stuff that is greasy and
that's how these were from the restaurant. Greasy and not crisp. I may
have pan fried them a time or two but mostly when I do them they are in the
oven.
Message has been deleted
sf
Aug 8, 2014, 11:52:59 PM8/8/14
to
On Fri, 08 Aug 2014 19:40:42 -0400, jmcquown <j_mc...@comcast.net>
wrote:
> Make up your mind... do you deep fry frozen potatoes or do you rarely do
> deep frying? :-)
I made baked/fried potatoes yesterday. Found the tail end of a jar of
canola oil and wanted to throw it away, but am too cheap to do that
without using it first... so I started off frying them in small
batches and ended by baking. I over cooked them, but they were good
other than that.
Want to know what turned out great? Well, I'll tell you even if you
don't. LOL
I've been thinking about this for SO long, but couldn't do it because
hubby doesn't eat shellfish anymore. I cooked dinner for my DD and
family, so I took the opportunity to try the experiment. I made
burgers with the same filling I'd use if I was making pot stickers
(pork and shrimp). OMG - so delicious! Even my 3YO GD loved it, so
it's a "do again" thing that I'll bring over to grill when someone is
doing a "cookout". I think the mixture would make outstanding sliders
and Trader Joe's sells buns for that, so I won't need to make them.
http://farm7.static.flickr.com/6196/6089021125_572a5d9de4_o.jpg
:)
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
wrote:
> Make up your mind... do you deep fry frozen potatoes or do you rarely do
> deep frying? :-)
canola oil and wanted to throw it away, but am too cheap to do that
without using it first... so I started off frying them in small
batches and ended by baking. I over cooked them, but they were good
other than that.
Want to know what turned out great? Well, I'll tell you even if you
don't. LOL
I've been thinking about this for SO long, but couldn't do it because
hubby doesn't eat shellfish anymore. I cooked dinner for my DD and
family, so I took the opportunity to try the experiment. I made
burgers with the same filling I'd use if I was making pot stickers
(pork and shrimp). OMG - so delicious! Even my 3YO GD loved it, so
it's a "do again" thing that I'll bring over to grill when someone is
doing a "cookout". I think the mixture would make outstanding sliders
and Trader Joe's sells buns for that, so I won't need to make them.
http://farm7.static.flickr.com/6196/6089021125_572a5d9de4_o.jpg
:)
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
Gary
Aug 9, 2014, 4:40:19 AM8/9/14
to
Julie Bove wrote:
>
> I think I've only had deep fried Tater Tots in a restaurant and they just
> weren't good. I like them baked. I don't like stuff that is greasy and
> that's how these were from the restaurant. Greasy and not crisp. I may
> have pan fried them a time or two but mostly when I do them they are in the
> oven.
Greasy fried food is usually a result of:
>
> I think I've only had deep fried Tater Tots in a restaurant and they just
> weren't good. I like them baked. I don't like stuff that is greasy and
> that's how these were from the restaurant. Greasy and not crisp. I may
> have pan fried them a time or two but mostly when I do them they are in the
> oven.
1) dropping them before the oil gets hot enough
2) adding too much at a time and taking down the oil temp too far
G.
jmcquown
Aug 9, 2014, 6:15:20 AM8/9/14
to
burgers and hot dogs.
The hamburgers were deep fried, BTW, a la Dyer's Hamburgers.
http://www.dyersonbeale.com/
The owner of the place was crazy about tater tots. Rather than fries he
served deep fried tater tots. They were not greasy at all.
Jill
Julie Bove
Aug 9, 2014, 6:54:23 AM8/9/14
to
"Gary" <g.ma...@att.net> wrote in message news:53E5DE73...@att.net...
One thing that bugs me a lot is that there is a local place that used to
have more than one location. I think perhaps all have closed but one now.
All had the same menu but one location always did things differently. Like
putting chicken gravy on ham. They do their fries from scratch and they
were great at all but this one location. There, they would come anemic,
limp, super greasy and generally cold.
We didn't eat there often enough for me to remember just how bad the fries
were. Each time I complained about them, and each time I was merely told
that was how the cook did them. Finally after about 30 years, I was able to
remember the bad fries and would nix that place when someone suggested that
we eat there.
jmcquown
Aug 9, 2014, 7:09:57 AM8/9/14
to
On 8/9/2014 6:54 AM, Julie Bove wrote:
>
> "Gary" <g.ma...@att.net> wrote in message
> news:53E5DE73...@att.net...
>> Julie Bove wrote:
>>>
>>> I think I've only had deep fried Tater Tots in a restaurant and they
>>> just
>>> weren't good. I like them baked. I don't like stuff that is greasy and
>>> that's how these were from the restaurant. Greasy and not crisp. I may
>>> have pan fried them a time or two but mostly when I do them they are
>>> in the
>>> oven.
>>
>> Greasy fried food is usually a result of:
>> 1) dropping them before the oil gets hot enough
>> 2) adding too much at a time and taking down the oil temp too far
>
> Yeah but that's generally how they come when a restaurant does have them.
>
Only in your experience, Julie.
>
> "Gary" <g.ma...@att.net> wrote in message
> news:53E5DE73...@att.net...
>> Julie Bove wrote:
>>>
>>> I think I've only had deep fried Tater Tots in a restaurant and they
>>> just
>>> weren't good. I like them baked. I don't like stuff that is greasy and
>>> that's how these were from the restaurant. Greasy and not crisp. I may
>>> have pan fried them a time or two but mostly when I do them they are
>>> in the
>>> oven.
>>
>> Greasy fried food is usually a result of:
>> 1) dropping them before the oil gets hot enough
>> 2) adding too much at a time and taking down the oil temp too far
>
> Yeah but that's generally how they come when a restaurant does have them.
>
> We didn't eat there often enough for me to remember just how bad the
> fries were. Each time I complained about them, and each time I was
> merely told that was how the cook did them. Finally after about 30
> years, I was able to remember the bad fries and would nix that place
> when someone suggested that we eat there.
don't order the fries. Good lord!
Jill
Brooklyn1
Aug 9, 2014, 12:40:32 PM8/9/14
to
Julie Bove wrote:
>
>I think I've only had deep fried Tater Tots in a restaurant and they just
>weren't good. I like them baked. I don't like stuff that is greasy and
>that's how these were from the restaurant. Greasy and not crisp. I may
>have pan fried them a time or two but mostly when I do them they are in the
>oven.
I don't like tater tots no matter how cooked, they have no potato
>
>I think I've only had deep fried Tater Tots in a restaurant and they just
>weren't good. I like them baked. I don't like stuff that is greasy and
>that's how these were from the restaurant. Greasy and not crisp. I may
>have pan fried them a time or two but mostly when I do them they are in the
>oven.
flavor, just empty calories as a greezy way to eat ketchup... I'd much
sooner do potto latkes. Can't remember the last time I bought frozen
fries of any type. I'll occasionally make deep fried crinkle cuts
from real spuds but my favorites are roasted potatoes, and couldn't be
simpler, don't even need to peel them... scrub well, cut into wedges,
coat with olive oil, a light sprinkle of kosher salt, and pan roast in
a 375�F oven turning occasionally until golden crispy... you'll never
want tater tots or any frozen fries again:
http://i59.tinypic.com/vgs844.jpg
The only potatoes that are better, but more work is potatonik. I
haven't made any in a while... soon as winter sets in... and I'll make
several, so happens potatonik freezes well.
http://www.food.com/recipe/potatonik-yeasted-potato-kugel-435857
http://pragmaticattic.wordpress.com/2009/09/17/potatonik/
Nunya Bidnits
Aug 9, 2014, 12:52:51 PM8/9/14
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 8 Aug 2014 12:40:10 -0500, Sqwertz wrote:
>
>> I spray all my baked fries/tots with cooking spray before I bake
>> them. I most often bake the seasoned wedge fries as these don't dry
>> out before they get crisp.
>
> All this talk of tots and fries, I baked some flat tots (not
> cylindrical, more like fat coins) first spraying each side with
> cooking spray. 450F in the toaster oven for 15 minutes until brown
> and crispy... then I tried something new. I seasoned them with
> "Kernel Season's White Cheddar Seasoning". Doesn't get any more
> trashy than that! I'll definitely do that again. Maybe even for
> breakfast tomorrow!
>
> http://www.kernelseasons.com/product/popcorn-seasonings/24-white-cheddar-seasoning.html
>
> -sw
Flat tots... Ore Ida Crispy Crowns?
> On Fri, 8 Aug 2014 12:40:10 -0500, Sqwertz wrote:
>
>> I spray all my baked fries/tots with cooking spray before I bake
>> them. I most often bake the seasoned wedge fries as these don't dry
>> out before they get crisp.
>
> All this talk of tots and fries, I baked some flat tots (not
> cylindrical, more like fat coins) first spraying each side with
> cooking spray. 450F in the toaster oven for 15 minutes until brown
> and crispy... then I tried something new. I seasoned them with
> "Kernel Season's White Cheddar Seasoning". Doesn't get any more
> trashy than that! I'll definitely do that again. Maybe even for
> breakfast tomorrow!
>
> http://www.kernelseasons.com/product/popcorn-seasonings/24-white-cheddar-seasoning.html
>
> -sw
Flat tots... Ore Ida Crispy Crowns?
Message has been deleted
Nunya Bidnits
Aug 9, 2014, 1:12:22 PM8/9/14
to
Brooklyn1 <grave...@verizon.net> wrote:
> Julie Bove wrote:
>>
>> I think I've only had deep fried Tater Tots in a restaurant and they
>> just weren't good. I like them baked. I don't like stuff that is
>> greasy and that's how these were from the restaurant. Greasy and
>> not crisp. I may have pan fried them a time or two but mostly when
>> I do them they are in the oven.
>
> I don't like tater tots no matter how cooked, they have no potato
> flavor,
That's because you buy Always Save, the food stamp brand.
> Julie Bove wrote:
>>
>> I think I've only had deep fried Tater Tots in a restaurant and they
>> just weren't good. I like them baked. I don't like stuff that is
>> greasy and that's how these were from the restaurant. Greasy and
>> not crisp. I may have pan fried them a time or two but mostly when
>> I do them they are in the oven.
>
> I don't like tater tots no matter how cooked, they have no potato
> flavor,
squirts
Aug 9, 2014, 1:12:20 PM8/9/14
to
On 8/8/2014 1:34 AM, Sqwertz wrote:
> Under what name does Ore-Ida sell extruded fries?
Fries for Trolls, duh.
> Under what name does Ore-Ida sell extruded fries?
squirts
Aug 9, 2014, 1:30:52 PM8/9/14
to
Janet Wilder
Aug 9, 2014, 2:19:51 PM8/9/14
to
On 8/9/2014 11:40 AM, Brooklyn1 wrote:
> Julie Bove wrote:
>>
>> I think I've only had deep fried Tater Tots in a restaurant and they just
>> weren't good. I like them baked. I don't like stuff that is greasy and
>> that's how these were from the restaurant. Greasy and not crisp. I may
>> have pan fried them a time or two but mostly when I do them they are in the
>> oven.
>
> I don't like tater tots no matter how cooked, they have no potato
> flavor, just empty calories as a greezy way to eat ketchup... I'd much
> sooner do potto latkes. Can't remember the last time I bought frozen
> fries of any type. I'll occasionally make deep fried crinkle cuts
> from real spuds but my favorites are roasted potatoes, and couldn't be
> simpler, don't even need to peel them... scrub well, cut into wedges,
> coat with olive oil, a light sprinkle of kosher salt, and pan roast in
> a 375�F oven turning occasionally until golden crispy... you'll never
> Julie Bove wrote:
>>
>> I think I've only had deep fried Tater Tots in a restaurant and they just
>> weren't good. I like them baked. I don't like stuff that is greasy and
>> that's how these were from the restaurant. Greasy and not crisp. I may
>> have pan fried them a time or two but mostly when I do them they are in the
>> oven.
>
> I don't like tater tots no matter how cooked, they have no potato
> flavor, just empty calories as a greezy way to eat ketchup... I'd much
> sooner do potto latkes. Can't remember the last time I bought frozen
> fries of any type. I'll occasionally make deep fried crinkle cuts
> from real spuds but my favorites are roasted potatoes, and couldn't be
> simpler, don't even need to peel them... scrub well, cut into wedges,
> coat with olive oil, a light sprinkle of kosher salt, and pan roast in
> want tater tots or any frozen fries again:
> http://i59.tinypic.com/vgs844.jpg
> The only potatoes that are better, but more work is potatonik. I
> haven't made any in a while... soon as winter sets in... and I'll make
> several, so happens potatonik freezes well.
> http://www.food.com/recipe/potatonik-yeasted-potato-kugel-435857
> http://pragmaticattic.wordpress.com/2009/09/17/potatonik/
>
I make potato kugel. Never tried to make my own potatonik, but I have
> http://i59.tinypic.com/vgs844.jpg
> The only potatoes that are better, but more work is potatonik. I
> haven't made any in a while... soon as winter sets in... and I'll make
> several, so happens potatonik freezes well.
> http://www.food.com/recipe/potatonik-yeasted-potato-kugel-435857
> http://pragmaticattic.wordpress.com/2009/09/17/potatonik/
>
had it and it's wonderful.
--
From somewhere very deep in the heart of Texas
Brooklyn1
Aug 9, 2014, 5:02:42 PM8/9/14
to
On Sat, 09 Aug 2014 13:19:51 -0500, Janet Wilder <not...@notreal.com>
wrote:
>On 8/9/2014 11:40 AM, Brooklyn1 wrote:
>> Julie Bove wrote:
>>>
>>> I think I've only had deep fried Tater Tots in a restaurant and they just
>>> weren't good. I like them baked. I don't like stuff that is greasy and
>>> that's how these were from the restaurant. Greasy and not crisp. I may
>>> have pan fried them a time or two but mostly when I do them they are in the
>>> oven.
>>
>> I don't like tater tots no matter how cooked, they have no potato
>> flavor, just empty calories as a greezy way to eat ketchup... I'd much
>> sooner do potto latkes. Can't remember the last time I bought frozen
>> fries of any type. I'll occasionally make deep fried crinkle cuts
>> from real spuds but my favorites are roasted potatoes, and couldn't be
>> simpler, don't even need to peel them... scrub well, cut into wedges,
>> coat with olive oil, a light sprinkle of kosher salt, and pan roast in
>> a 375�F oven turning occasionally until golden crispy... you'll never
Baker by George Greenstein is one of my most oft refered to cookbooks,
I don't need a cookbook for anything cooked in a pot. You need to do
his cornbread... you'll think you're back in Brooklyn, or Eastern
Europe. Check out Greenstein's Kaiser rolls... I guarantee they're
not the trash from the Caroliners.
wrote:
>On 8/9/2014 11:40 AM, Brooklyn1 wrote:
>> Julie Bove wrote:
>>>
>>> I think I've only had deep fried Tater Tots in a restaurant and they just
>>> weren't good. I like them baked. I don't like stuff that is greasy and
>>> that's how these were from the restaurant. Greasy and not crisp. I may
>>> have pan fried them a time or two but mostly when I do them they are in the
>>> oven.
>>
>> I don't like tater tots no matter how cooked, they have no potato
>> flavor, just empty calories as a greezy way to eat ketchup... I'd much
>> sooner do potto latkes. Can't remember the last time I bought frozen
>> fries of any type. I'll occasionally make deep fried crinkle cuts
>> from real spuds but my favorites are roasted potatoes, and couldn't be
>> simpler, don't even need to peel them... scrub well, cut into wedges,
>> coat with olive oil, a light sprinkle of kosher salt, and pan roast in
>> want tater tots or any frozen fries again:
>> http://i59.tinypic.com/vgs844.jpg
>> The only potatoes that are better, but more work is potatonik. I
>> haven't made any in a while... soon as winter sets in... and I'll make
>> several, so happens potatonik freezes well.
>> http://www.food.com/recipe/potatonik-yeasted-potato-kugel-435857
>> http://pragmaticattic.wordpress.com/2009/09/17/potatonik/
>
>I make potato kugel. Never tried to make my own potatonik, but I have
>had it and it's wonderful.
Well, now you have the recipe... make a bunch. Secrets Of a Jewish
>> http://i59.tinypic.com/vgs844.jpg
>> The only potatoes that are better, but more work is potatonik. I
>> haven't made any in a while... soon as winter sets in... and I'll make
>> several, so happens potatonik freezes well.
>> http://www.food.com/recipe/potatonik-yeasted-potato-kugel-435857
>> http://pragmaticattic.wordpress.com/2009/09/17/potatonik/
>
>I make potato kugel. Never tried to make my own potatonik, but I have
>had it and it's wonderful.
Baker by George Greenstein is one of my most oft refered to cookbooks,
I don't need a cookbook for anything cooked in a pot. You need to do
his cornbread... you'll think you're back in Brooklyn, or Eastern
Europe. Check out Greenstein's Kaiser rolls... I guarantee they're
not the trash from the Caroliners.
Gary
Aug 10, 2014, 9:06:40 AM8/10/14
to
jmcquown wrote:
>
> Make up your mind... do you deep fry frozen potatoes or do you rarely do
> deep frying? :-)
lol! I rarely do deep frying. I think it's been about a year now or
>
> Make up your mind... do you deep fry frozen potatoes or do you rarely do
> deep frying? :-)
so. But certain things are best when deep fried.
If I bought frozen shoestring fries or make my own, I would deep fry.
I also have a few other things that I love to deep fry.
- onion rings (tempura batter)
- chicken livers (just floured)
- oysters, clams and sweet potatoes (tempura battered)
Some day soon, I'll get into a 2-week phase of deep frying and I'll
run through the list and get it all out of my system for another year.
Meanwhile, oven fried things work in a pinch. Good luck trying to
oven-fry anything tempura battered though. ;)
G.
Gary
Aug 10, 2014, 9:09:21 AM8/10/14
to
jmcquown wrote:
>
> The hamburgers were deep fried, BTW, a la Dyer's Hamburgers.
> http://www.dyersonbeale.com/
Never heard of deep fried burgers. Hmmmm....
>
> The hamburgers were deep fried, BTW, a la Dyer's Hamburgers.
> http://www.dyersonbeale.com/
>
> The owner of the place was crazy about tater tots. Rather than fries he
> served deep fried tater tots. They were not greasy at all.
If the oil is hot enough, the water in the food will come to the
> The owner of the place was crazy about tater tots. Rather than fries he
> served deep fried tater tots. They were not greasy at all.
surface quickly and keep the oil from soaking in. Same deal with a
"deep fried turkey."
G.
jmcquown
Aug 10, 2014, 12:27:51 PM8/10/14
to
On 8/10/2014 9:09 AM, Gary wrote:
> jmcquown wrote:
>>
>> The hamburgers were deep fried, BTW, a la Dyer's Hamburgers.
>> http://www.dyersonbeale.com/
>
> Never heard of deep fried burgers. Hmmmm....
>>
It's a Memphis thang. ;) The owner of the ice cream shop worked for
> jmcquown wrote:
>>
>> The hamburgers were deep fried, BTW, a la Dyer's Hamburgers.
>> http://www.dyersonbeale.com/
>
> Never heard of deep fried burgers. Hmmmm....
>>
Dyer's when he was a teenager. He had their permission to use the
method as long as he didn't actually call them Dyer's Hamburgers.
Allegedly he was even given some of the original grease, which they
strain and add to but never change out completely. (That could be some
marketing hype...)
The key to deep fried burgers is using *really* lean beef. Then it was
formed into meatballs and well chilled. When an order came up the
burgers were pounded flat and slipped into the hot grease. They floated
almost immediately to the top; out of the oil, drain, dress the burger.
No ordering medium-rare there, nope. But they sure as heck tasted great!
He also deep-fried all beef hotdogs. He's split them almost through
down the middle and deep fry them. Served them on hamburger buns. :)
>> The owner of the place was crazy about tater tots. Rather than fries he
>> served deep fried tater tots. They were not greasy at all.
>
> If the oil is hot enough, the water in the food will come to the
> surface quickly and keep the oil from soaking in. Same deal with a
> "deep fried turkey."
>
> G.
>
usually works for me although I'll admit I mostly do that with fish.
Jill
Message has been deleted
Mayo
Aug 10, 2014, 4:47:50 PM8/10/14
to
On 8/10/2014 12:31 PM, Sqwertz wrote:
> I was going to make a buffalo burger for a late lunch today - maybe
> I'll deep fry it...
>
> -sw
You have enough Pennzoil around to handle that?
> I was going to make a buffalo burger for a late lunch today - maybe
> I'll deep fry it...
>
> -sw
You have enough Pennzoil around to handle that?
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