French Fries – Healthier Today Than Ever

Gone are the days when virtually all restaurant cooking oils contained trans-fats. Todays oils are predominantly vegetable based and are considered much healthier.

Several recent studies show that while other factors such as sodium and calorie content of French Fries remained fairly constant, the trans-fat content of French Fries declined over the past decade or so to become virtually undetectable. Summarized recently in Food Technology Magazine, three such studies which are supported by the U.S. Food and Drug Administrations recent notice on the Generally Recognized as Safe (GRAS)  status of partially hydrogenated oils, provide further evidence that both food manufacturers (oils) and food service operators are moving steadily toward healthier menu options.

When we consider these improvements in trans-fat content along with the continuing innovations in food technology to reduce crinoline production in the frying process and nutrient improvements in white potatoes, it is increasingly apparent we can continue to eat our fries and feel good about it.

fry banner

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For information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-4515.

 

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All Fries Are Not Created Equal

So you started a new “Better Burger” concept and decided to add Fresh Hand-Cut Fries to the menu. You went web surfing and did a little research on cooking methodology and ordered up some potatoes from a local supplier and, well, they didn’t turn out quite how you imagined. Definitely not what you expected, not like the ones you had at the nine competitors joints you checked out around town. Your fries cooked up too dark, they came out of the fryer slightly crispy but soon turned soggy and they tasted like, well, not much. Certainly not like you would have expected coming from fresh potatoes and all, I mean they were supposed to taste great, right?

Not so fast, making great fresh hand-cut fries is part science and part art. There is a finessing that must take place between starting with the right potato and using a cooking method that produces the end result ”you” consider the best fry, one that your customers will come back for time and time again. One that needs no sauce, that is nearly as profitable as the burger and one that is consistent over time.

So where do you go for answers? To people with experience, people who have been packing and shipping “America’s Ultimate Frying Potato” for over 40 years, Kingston Fresh. Located in Idaho Falls Idaho, Kingston Fresh employs a proprietary system ensuring its customers start with the right Potato for the job.

imageFor information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-7070.

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Fresh Hand Cut Fries – How’s Your Fry Color?

Fry color is a constant challenge for most operators. Each morning equipment is checked and fries are tested in pursuit of the perfect color and crispness. Much of the time the ritual yields the anticipated results, though when it doesn’t, what do you do next?

http://www.fastcasual.com/whitepapers/7883/Choosing-the-Right-Potato-Supplier-for-Fresh-Cut-French-Fries

imageFor information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-7070.

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Table-Crunch… How long do your fries stay crunchy after they leave the kitchen?

Fresh Cut Fries almost always come out of the fryer crispy but how long do your fries stay that way?

Typically fresh cut fries will come out of the fryer crisp and will firm up even more in the 2 to 3 minutes after though what happens after that? Can you call your fries “crispy” after 5, 7 or even 10 minutes? Are your take out orders that include fries a disaster? If you can’t call your fresh cut fries crispy after 8 to 10 minutes hold time then you may need some help. Customers expect to be able to take an order out and at least get back to the office without having to deal with a limp soggy greasy mess. The Kingston Fryer can help.

Table-Crunch… How long do your fries stay crunchy after they leave the kitchen?

imageFor information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-7070.

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French Fries – Healthier Today Than Ever

Gone are the days when virtually all restaurant cooking oils contained trans-fats. Todays oils are predominantly vegetable based and are considered much healthier.

Several recent studies show that while other factors such as sodium and calorie content of French Fries remained fairly constant, the trans-fat content of French Fries declined over the past decade or so to become virtually undetectable. Summarized recently in Food Technology Magazine, three such studies which are supported by the U.S. Food and Drug Administrations recent notice on the Generally Recognized as Safe (GRAS)  status of partially hydrogenated oils, provide further evidence that both food manufacturers (oils) and food service operators are moving steadily toward healthier menu options.

When we consider these improvements in trans-fat content along with the continuing innovations in food technology to reduce crinoline production in the frying process and nutrient improvements in white potatoes, it is increasingly apparent we can continue to eat our fries and feel good about it.

fry banner

shieldlogo-kingstonfryer

For information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-4515.

 

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Poutine Its not just for Canadians any more!

Fries topped with cheese, chili, bacon, garlic olive oil, etc. have been on menu’s in the U.S. for decades with new variations showing up every year. Very quietly for the past few years, as quietly as a Canadian cold air mass slipping down into the states, a Canadian staple from Quebec has taken hold carving out an identity of its own. Poutine… an ample helping of fresh made fries topped with cheese curds and a light vinegar tinged gravy seems here to stay.

House Made Poutine

House Made Poutine

American restaurateurs are doing what they do best and making Poutine their own by adjusting toppings to fit regional tastes. Cheeses ranging from house made mozzarella and feta style to the standard cheddar curds can be found along with a wide variation in gravies and other toppings. Combinations now involve duck, pulled pork, fried eggs, tomatoes, parsley, chives, onion, garlic and beer….yes beer.

For information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-4515.

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International Markets Craving the unmistakable flavor of The Kingston Fryer

As the Better Burger category continues its march into international markets like the Middle East, consumers are finding that local potatoes just can’t stack up against the flavor and consistency of the Kingston Fryer.

Currently shipping to Dubai and Kuwait, Kingston Fresh continues to meet customer demand by constantly innovating in unique ways to provide “America’s Ultimate Frying Potato” to these new markets.

For information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 522-4515.

America's Ultimate Frying Potato

America’s Ultimate Frying Potato

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