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_Frozen Potatoes |
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Mealy potatoes, like russets, which are best for roasting and frying, benefit from a rest period between an initial phase of cooking to soften their fibers and a second flash of heat to make them fluffy and crisp just before they are served. It is this two-phase cooking cycle that has created an opportunity for the mass production of frozen French fries and roasted potatoes. Manufacturers cook the potatoes through the first phase and freeze them, and consumers complete the second step at home.
During the initial cooking (done at a relatively cool 250°F to 325°) the starch in the outer cells dissolves and gathers on the surface, where it reinforces the cell walls into a thicker, stronger layer. At the same time, the cell walls in the interior of the potato break down, softening the texture of the vegetable.
At that point the cooked potatoes are seasoned and frozen in giant flash freezers. After they are purchased and reheated, the interiors steam and fluff, while the starch on the surface dries, browns, and crisps. Some French fry products are coated with extra starch to make them crisper.
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02-What's Your Hurry?
03-The Ingredients
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