Introducing the Kingston Fryer Gold

Many restaurant operators prefer a fresh cut French Fry that cooks up lighter in color with a lighter, more buttery texture than a russet, so to meet this preference  Kingston Fresh is introducing the Kingston Fryer Gold.  With a golden flesh and thinner skin, the Kingston Fryer Gold cooks up a light toasted “blonde” color with great flavor. And having a more streamlined cooking process adds the additional benefit of lower operKingston-Fryer-Gold-LOGOational costs as well.

For more information on making great fresh hand cut fries using the Kingston Fryer Gold, “America’s Ultimate FryinStack of friesg Potato” click here , give us a call at 208-552-4515 or leave your info and we will be in touch.

 

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Loaded Fries Take Center Stage

Fresh Cut Fries are now a mainstay in restaurants from fast casual to Michelin four star rated eateries and adding depth to the simplest offerings are creative establishments with the nerve and thicker skinned loyal customers to test layers of toppings as noted in Technomics article (topped-fries-take-over-the-menu, https://blogs.technomic.com/topped-fries-take-over-the-menu/).

For more information on making great fresh hand cut fries using the Kingston Fryer, “America’s Ultimate Frying Potato” click here , give us a call at 208-552-4515 or leave your info and we will be in touch.

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Choosing the Right Potato Supplier for Fresh-Cut French Fries

cropped-cafe-rabelais.jpg     Choosing the best supply chain partner for any product can be difficult, but choosing one for a perishable agriculture product can be a truly daunting task. In most cases, the product must meet very specific criteria to produce a consistent outcome. An incorrect choice can put a brand’s reputation at risk. This white paper, sponsored by Kingston Fresh, delves into the considerations in choosing the right potato supplier for fresh-cut french fries, such as:

  • Sugar and Starch Management
  • Logistical Challenges
  • How to Achieve Consistency

http://www.kingstonfresh.com/media/img/choosing-the-right-potato-supplier-for-fresh-cut-french.pdf

imageFor information on the Kingston Fryer “America’s Ultimate Frying Potato” visit         www.kingstonfresh.com or call (208) 552-4515.

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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

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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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.

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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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