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Post by Calfkeeper on Jul 17, 2015 22:57:09 GMT
Now a potato question.
This year, due to the overabundance of rain here in the Mid-west, SW Missouri, we seem to be having potato trouble. We'd dug some and had them in a bag inside the house, but they didn't keep. They just rotted. Usually we have 6-7 bushels of potatoes, and keep them in a bin in a storage shed. But we are worried that they will all just rot and create an unholy mess.
So, my question is; can you make your own frozen potato wedges, fries...etc? I have made, in the past, frozen mashed potatoes. I mashed, seasoned and froze in muffin tins, which worked really well. But I have never attempted to make any other type of frozen potatoes. From what I have read before white potatoes do not lend themselves well to freezing, but Ore-Ida seems to do it well enough.
Thanks for your input.
Rebecca
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Post by Skandi on Jul 18, 2015 0:21:46 GMT
Yup.. we freeze fries
do the first cook in the fryer and at the point you would take them out the first time (and turn the heat up) stop and freeze on trays then put into bags when frozen. FiL does tons of the things, standing in the garage with the fryer, saves filling the house with grease. I would think that wedges could be done the same way, though I oven mine from fresh so cannot be 100% sure.
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Post by horseyrider on Jul 18, 2015 0:32:17 GMT
Something that might help....
Back in the day, at a tiny restaurant out in the middle of California, a salesman came to their hamburger stand to sell the old spindle-type milkshake mixers. He ate a bag of their skinny French fries and was amazed at the taste and texture. They were crispy on the outside, and mealy on the inside. How did the owners get that awesome texture?
They stored their taters in bins in the desert air, which gently dried them.
Long story short, the shake machine salesman bought the rights to franchise their restaurant, and soon after the first McDonald's restaurant was built in Des Plaines, Illinois.
Every year when I dig my taters, they spend some time after harvest in laundry baskets out in the prairie breezes. Pallets do a good job too, as long as the air can get to them. There's a lot less rot that way. Taters with low moisture content make the best fries.
I still have some taters from the 2014 harvest. They've been in the root cellar and are a little wrinkly, but they're totally sound.
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Post by Calfkeeper on Jul 18, 2015 22:29:29 GMT
I still have some taters from the 2014 harvest. They've been in the root cellar and are a little wrinkly, but they're totally sound. Yes. Usually my MIL still has taters from the last year up til harvest. But I have no root cellar, nor anywhere other than a bedroom to store, so they don't last long here. I am going to do as suggested above, dry out a bit and see how long they will last. Thanks everyone for responding.  |
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Post by Deleted on Jul 19, 2015 3:43:42 GMT
We freeze potatoes as hash browns or twice baked potatoes. For hash browns boil the potatoes until you can just piece them with a fork. When cool enough to handle shred, package and freeze. Thaw in the microwave and fry or use to make breakfast casseroles. For twice baked potatoes scrub and bake in the oven until done. Scoop out the insides and mix with sour cream, milk, salt, pepper, and whatever other flavors you choose. Freeze on a cookie sheet and then place in freezer bags when frozen. Reheat in the microwave for about four minutes. Yummy!
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