French fries (slices, cubes) and starch preparation as a bonus

French fries (slices, cubes) and starch preparation as a bonus

Category: Blanks

Ingredients
Potato	3 Kg

Cooking method

• They asked about the potatoes more than once, so I decided to lay out the recipe, especially since I did not find it in the freezer.
• Probably everyone loves fried potatoes, but - how to think - what to carry, (even from the basement), peel .... especially after work ... I'm not a very hardworking Maya bee - I'm more of a lazy hamster. For me, it's better to do something quickly once and go ... to the sofa ... I offer you a non-blemish way to freeze potatoes. There is a lot of writing, but in fact ...
• Doing quickly is the result ... better (and cheaper at times) than store-bought frozen fries. More than once I have come across slices with spots, skin, uncomfortable size. And then it's very healthy - at any time you just need to throw it into the pan. For me, the secret is where it goes ... it seems like there were bags-box, and the container is full .... and you rush into the box, half or less. I think you will have the same.
• The photo shows a potato prepared for packing. Packaged in packages - photo is not inserted - brains ... not enough. ..
• Peel and rinse the potatoes.
• Cut the clean one into the desired pieces - cubes-slices and immerse in cold water.
• The goal is to rinse the starch off the slices in a bowl or large saucepan. WE DO NOT DISPOSE THE WATER - WASHED AND LEAVE TO THE SIDE.
• Blanch the washed slices for a few minutes and quickly !!! move from boiling water to very cold water. I choose slicing with colander and sieves from the dryer, (conveyor, however), and in the sink there is already another large saucepan, into which water is directed from a cold tap to cool it as quickly as possible.
• Throw in a colander or sieve and immediately dry well with a towel.
• We do everything quickly - boiling water - cold water - towel.
• Pour vegetable oil on your hands, sprinkle the potatoes with oily hands without fanaticism and put them in bags for 1 serving (I have ÷ 500g). Freeze with shock freeze. In the process of freezing, wire the potatoes several times, if it is frozen in a pallet or on a tray (preferably metal), so that it does not take in one lump, since we lubricated it with oil hands, this will be easy when the slicing is frozen, pour it into a bag, seal it tightly and put it in storage, if the potatoes were immediately laid in packages - wrinkle the package in your hands during the freezing process several times at intervals. The fries are ready.
• Now let's remember the saucepan in which the slices were washed. At the bottom, a sediment is already visible - this is starch, although still dirty. Carefully drain the water, do not disturb the sediment. So we rinse - pour water, forget about the pan - carefully drain the water.
• So we rinse several times to clean water (3-4-5 times), and we see how whiter the starch. The last time (very carefully) we drain it as much as possible and put it somewhere on the battery, so that the water evaporates. The starch will be in a layer - grind with a crusher - fold into a jar.
• With this method, the potatoes are ideal for subsequent frying. In addition, we have three bonuses -1. Quickness of use 2. No unnecessary waste 3. Starch
• I don’t salt the potatoes, I don’t use any seasonings. When I fry, then you can come off to the fullest. For freezing, I use small bags - fry at a time.
• You can freeze it in a mixture (for example, with mushrooms), but I freeze everything separately, if you wish, you can add mushrooms and herbs and vegetables from another package.
• Why lubricate the slicing with vegetable oil - so it will not stick together in a lump and each block will be separate.By the way, in this form it can be frozen on a tray and poured into an airtight container and then easily take the required amount. Although the packages are more efficient use of space in the box, without voids.
• With my butter hands, I sort through almost all vegetables and especially sliced ​​greens before packing and freezing.
• I would be glad if the recipe is useful.

Note

I usually freeze potatoes in the fall - when we buy a few bags in stock - and immediately freeze a lot. There is a drawer for this case in the freezer. I don’t do less than 5kg - for a large ship, a big torpedo! Throw away the garbage right away and then don't think about potatoes. Again, starch from a large portion turns out decently - at least there is something to pour into a jar. a towel to dry it is better to take a cloth - paper should be sea. In the process of eating (this happens faster than it seems) I again take from the supply and make the next portion. The plus is that I take potatoes for processing, as they say, on a platoon. As a result, during storage already in the spring there are no sprouted and "bad" potatoes to be discarded.
I'm not a very experienced user yet - I don't know how to insert intermediate photos of the whole process into a recipe

Similar recipes

Beet tops (kartinka)

Frozen avocado (Alycha)

Freezing mushrooms (celfh)

[Marina]

Marina, great workpiece, thanks!

[celfh]

celfh, thanks for your attention to the recipe, it helps me a lot

[Marina]

Marina, very useful recipe I took it to bookmarks, it will come in handy) Special thanks for the idea with oily hands, now I will do this too Thank you

And now I have an extra bag of potatoes, my husband grabbed a lot in the fall. The potatoes are tasty, but will soon start to spoil. So thanks for the way. I will save 45kg of potato.

[Marusya]

Marusya,



Stafa,

I will save 45kg of potato.

[kartinka]

kartinka, Marina, thanks for the detailed description of the process.

[Belka13]

Belka13,

[Marina]

Marina, thank you very much for the great recipe for freezing potatoes! I will definitely use it in the fall

[kartinka]

kartinka, Marina, thanks for the recipe. You can ask: "Blanch the washed cut for a few minutes" - how to do it? in a saucepan of boiling water? Is there a lot of potatoes and this potato is only suitable for frying?

[kartinka]

kartinka, Marinawhat a cool recipe with all the subtleties! Boom to do!

[kartinka]

kartinka, Marina! Where is your shock freeze? Does the refrigerator have such a mode or some other method of shock freezing? Once I tried to freeze it in the usual way in the freezer, the potatoes turned yellow and sweet, like frozen ones.

[kartinka]

kartinka, Thank you! Bookmarked it. And lubricating hands with oil, it needs to be patented!

[Marina]

Marina, an interesting recipe Bookmark

[kartinka]

kartinka, and fry without defrosting?

Great option, you must try, thanks for the recipe!
Can you cook in the airfryer?

[kartinka]

kartinka, Thank you! And the recipe is valuable, and I remembered the life hack about the oily hands!

[kartinka]

kartinka, thanks for the detailed recipe and for greasing your hands with oil!

[kartinka]

kartinka, Marinochka, thank you very much for the recipe! I took it to bookmarks!
Potatoes are not sweet after freezing? Or does the fact that it is cooked does not give sweetness when frozen?

[Vinokurova]

Vinokurova, Alenka, yes, fry straight from the freezer

[kartinka]

kartinka, Marina, thanks for the recipe and the idea! (y) I took it to the piggy bank.

[kartinka]

kartinka, and did you try to freeze and steam a whole potato?

[kartinka]

kartinka, Marina! Hopefully you will answer all the questions asked?

[Kirks]

Kirks,

You can ask: "Blanch the washed cut for a few minutes" - how to do it? in a saucepan of boiling water? Is there a lot of potatoes and this potato is only suitable for frying?

1. I do in parts - the water is boiling - I put about a colander of slicing - we wait a few minutes (it is important not to overexpose, the potatoes are cooked very quickly in slicing. - thrown into cold water - got a new porcay for blanching, just wait for the boiling water to boil again - stopped, this time they ran in cold water, chose on a towel ... and such a carousel all day... If there are 3 kilograms of potatoes, you get it quickly, if you have more, you need to work out food fitness. But it's all in between and time will fly by.
2.I use for frying, stewing



Chardonnay, yes, we washed off the starch and boiled. The potatoes will be fine. I somehow first tried to freeze just chopped, then yes, it will be like ice cream, with a sweetish aftertaste. This technology turns out great
You can try a small portion - 1-2 bags to evaluate the method



Cvetaal, Svetlanochka, I think you will like it



bnb,



Masha Ivanova,

where is your shock freeze? Does the refrigerator have this mode or some other way of shock freezing?

kartinka, Marina! Hopefully you will answer all the questions asked?

You must always hope!

The essence of the regime is the temperature very fast decreases: if usually there is –18 degrees, then in this mode, depending on the model, it will be 8-14 degrees colder). The mode must be activated several hours before a certain amount of new food is planned to be placed in the freezer, that is, before buying and storing food. I have buttons in my fridge and freezer. But the shutdown is forced, although in other models this mode is turned off automatically when the lowest temperature is set.
When buying a refrigerator or freezer, this point should be taken into account. The thing is very necessary. But in the stall there is no such function. But having them in the fridge and freezer doesn't affect anything for me.
It is not entirely correct to talk about shock freezing in household refrigerators, or more correctly, superfreezing, the difference here is in time - in shock cabinets, the freezing time is less and the temperature is lower than in conventional refrigerators. But I measured it myself - the refrigerator gives -27 *, the freezer drops to -30 * from Although this is affected by the load, t in the room, the location of the freezer.
How can you get out of the situation - you need a small portion, sue it (so that the workpiece is not warm) put it on a metal tray on cellophane (which would be easier to remove later) in one row. And raise the tray itself in the drawer (if it is half empty) so that the products are closer to the cooling elements (tubes). It should work, I've done this before. Anyway, I would try

[Marina]

MarinaThanks for the idea and recipe!
There is always not enough space in my freezer, but if, for example, you need to save time on some day, then you can prepare one or two portions in advance, very convenient!

[Karamelko]

Karamelkoeven a couple of bags come in very handy



Trishka, unfortunately, I don't have an airfryer, but what's stopping me from trying? I got my first multicooker only after NG. Here I can say, it fries perfectly and without splashes.

And lubricating hands with oil, it needs to be patented!

And I also ... and can use a sewing machine ...




lettohka ttt,
Stafa,

have you tried to freeze and steam a whole potato?

I don’t know ... After all, the point is to remove the starch. .. although you can try small flat potatoes, experiment, so to speak. If possible, unsubscribe

I just read on the internet about freezing potatoes after your message. And there it is about the round potato not big written. Today I have frozen 6 pieces, tomorrow I will try on a couple.

[Stafa]

Stafa, Svetlanochka, come to me! : drinks_milk: I'll wait, I'm all covered in sour cream, cottage cheese, I'm too lazy to go to the basement for potatoes

[kartinka]

kartinka, Marina! Still, I dare to repeat my question. How do you shock freeze? Can this moment be more detailed

[Masha Ivanova]

Masha Ivanova,
Helen, in my case everything is simple. The top drawer of my freezer and refrigerator is the "coldest" one, and the cooling begins with it. I in advance, usually at night, turn on the quick (super, shock) freeze button. I have it inside the freezer and in the refrigerator also inside. Together with pressing this button, a sound signal is activated, when the door is opened, so that later do not forget to turn it off, because in my models, the shutdown is forced.

In addition, the yellow light comes on - the refrigerator or freezer is operating in this enhanced mode.

In the morning I begin to make the blanks directly. By this time, the temperature in the freezer from the storage temperature of -18 * drops by about 10 degrees, it turns out by the time I put the food in the freezer already -27.28 * C. (I measured it with a street thermometer, so that I could know about it myself. But I did the measurements 2 years ago, then I did not see any special changes - the freezing of berries, fruits, vegetables approximately coincides in time with what it was, so now I don’t check the temperature ...)
The temperature has already reached its maximum minimum value, then I just put in the upper box what needs to be frozen - the first batch. When I put in the second batch, I see how the first froze. I don't watch before, so as not to raise the temperature.
I moved my hands - if everything was taken on normally, I put it in the box, so that it would be convenient to report the next portions.
As I did everything and everything froze, I transfer it to the freezer drawers in places (berries to berries, greens to greens) or to a stall. I switch the button to the off position. And ffse.
Ps: Some refrigerators have a special blast chiller tray. There is no such tray in my refrigerator, but there is one in the freezer.
One is enough for me.
But it is very shallow - I mainly use it for berries, chopped fruits and vegetables, for freezing in muffin tins or ice.

I froze it on cellophane in this tray - poured it into a bag, packed it and put it in storage.
Helen, if you have any questions, ask and do not worry, you can in a personal

[kartinka]

kartinka, Marina, thank you very much! I went to study my refrigerators. Previously, I did not even pay attention to whether there was a shock freeze in them. Now I just glanced, there are some buttons. Live and learn!



Thank you for the recipe and ideas for freezing, sometimes, especially in spring, you don't want to throw away the remaining excess potatoes.

[Masha Ivanova]

Masha Ivanova,

And there it is about a round potato that is not big written. Today I have frozen 6 pieces, tomorrow I will try on a couple.

Yesterday I did it for a couple. I pulled it out of the freezer - the potatoes turned yellow and gray spots. I put it in a cartoon for steam, it was ready like a regular potato. Of course, that kartocha did not look presentable. My husband ate for dinner, but said that some kind of potato is not like that, don't do that anymore. I tried a piece myself, it tastes like cotton, but there is no sweetness. But her taste also disappeared.
I think that such a potato will go for baking in the AF, today I will give up freezing a few more pieces.
Now the next step is fried potatoes. I will wait for the verdict from my main eater.



18:45 Now I was frying potatoes. Since I froze it in vacuum bags, at the exit I got a stuck layer. So I threw it into the tortilla. At first there was a lot of water, but fried at the maximum, in the end the result was pleasing. The husband did not notice the difference with fresh potatoes.

[Stafa]

Stafa,
Svetlanochka!
How to freeze correctly so that it does not stick together. I did not emphasize this moment - I just thought that it would not be needed in this way I freeze all the slices - vegetables, fruits and berries, herbs. Added to the description.
In addition, this way you can easily separate the required amount from the total.
I do all solo-freezing, the mixtures are convenient to use, but it often happens that when I fry the same potatoes, you can add a handful of onions, mushrooms, carrots, herbs or vegetables to it. As for me, it’s much more convenient — the space for cooking. The mixture, I think, is useful for borscht, but ... although we love borscht, it's better not to make the whole preparation with beets - so it can be used in cabbage soup and stews. But this is again a matter of taste-mixture or ready-made mixture.
I'm glad everything turned out deliciously

In the fall, I froze the zucchini, cut it into strips and freeze it on a tray in the freezer, then packed the frozen one in vacuum bags. I've been cooking all winter and I haven't come across a single packet of loose zucchini yet.The vacuum makes them love each other strongly. So it doesn't matter to me, I packed the potatoes in bags at a time, the size is included in my tortilla.

[Stafa]

Stafa, svetlanochka, this year I began to make slicing in freeze with withering. We have a sooo funny garden, I do not save the harvest, I take the surplus needed from the gnome gardeners. Therefore, the orientation of the blanks is approximate. The frozen zucchini, unfortunately, is over. ... March is such a border month - a lot is already coming to an end. Although year after year is not necessary. If the children have zucchini left, I'll take a photo and put it in. Last year, I turned out to have few peppers, but now there are still a lot of them ...: girl_pardon: I'll show you by their example for now - I opened a vacuum-sealed package - nothing sticks together.

I need to see if there is a recipe - because many people also ask - then I'll lay out separately

[kartinka]

kartinka, Marina, it doesn't matter to me that they stick together, summer is a hot time for me, and the workpieces are running, and there is no time to mess around. Quickly in a Moulinex grater with bars of zucchini and eggplant, I cut pepper in long strips with my hands, everything into vacuum bags and into a chest.

[Stafa]

Stafa, Svetlanochka - preparation is yes, such a time when we all have everything running. And where to go. But then, as you open a freezer or a stall, hamster stocks warm the soul so much. .. well! Now you will also be with potatoes

I have to have potatoes. And everything else is conscious, I have only zucchini and pumpkin from my garden, and even greens, everything else from vegetable bases. They just missed a bit with potatoes in the fall, and the diet changed. If not for this huge amount, then I would not even bother, I feel sorry for spending so much time on potatoes. There are two of us and to peel 4-5 potatoes for frying for 5 minutes, to go down to the base to the chest for freezing - the same time. Having made about 10 kg of potatoes, I realized that it would probably be better to distribute it sprouted for planting than I would still mess with it.

[Stafa]

Stafa,

Having made about 10 kg of potatoes, I realized that it would probably be better to distribute it sprouted for planting than I would still mess with it.

So we bought potatoes for all our relatives in the fall, and everyone still has them. So at the moment you won't sell it to anyone.

[kartinka]

kartinka, thanks for the recipe! To bookmarks!
Also in the basement, half a box of potatoes is still there, and it’s starting to darken or sprout ...
I will just cut off the darkened places and freeze the good ones!

[lana light]

lana light, it turns out that the workpiece is more relevant in the spring

Of course, in the fall, the chest is filled with another. And now only potatoes are available and for some reason she does not want to lie down until summer.

[Stafa]

Stafa,

for some reason she doesn't want to lie down until summer

hello girls! tried to make potatoes. Somewhere I messed up. Some of the potatoes darkened when frozen. Fried ate all but she looks so-so in places. Where is the mistake? blanched a little? Doesn't taste sweet.

This is already a lot of starch in the potatoes. I soaked it a little longer. And blanched for 5 minutes.

[kartinka]

kartinka, Marina, Thanks for the MK on potatoes! Frozen, already fried. Everything is fine, only I have it turned yellow! The main thing is not gray ...
My husband sat and looked, then said that he didn’t see the point ... He didn’t understand anything ... Well, I should have spent the potatoes and see what happens. It turned out to be an excellent piece! I did not collect starch, it is not needed

The husband sat and looked, then said that he did not see the point ... He did not understand anything ..

But how can they understand that we have nothing to do like freeze potatoes

[Tillotama]

Tillotama, yes, Svetlana said everything correctly - it's all about starch. For such a preparation, we need to remove it from the potatoes as much as possible, which is why cutting and washing and partly blanching. In addition to gray light, such a potato can go. As well as those potatoes that froze-froze during storage. It's hard to say for potatoes how much to wash and blanch - so many varieties of potatoes - indirect indicator - washing potatoes to clean ox-whitish starch - it will be visible, but about blanching - we must look half-ready - take out a little earlier. If you boil it longer, it will break. But cutting usually does not blanch for more than 5 minutes - the pieces are thin, it takes longer to write - when boanching, you can immediately see
. lira3003,

only with me it turned yellow! The main thing is not gray ...

it depends on the type of potato. I have it both white and yellow.

The husband sat, looked, then said that he did not see the point ... He did not understand anything ...

The point in the spring is to dispose of existing potatoes in the freezer when they are already actively growing. And without this stock in the closet or basement, it's sooooo convenient to have a couple of bags in the freezer. It's like dumplings-pulled-fried and quick prepared food. And it's clean and there is no rubbish and it is not tense. I always have a stock of potatoes at the ready.




Tillotama, I also thought about dark spots on the potatoes. I usually buy potatoes from the home owners from the surplus, but somehow the potatoes were not enough and I took them in the store, it seemed like there was nothing, but how to clean it inside, not under the skin itself, but in general inside it was stained and moreover, such seals are dark I first cut them off, only shells remained of the potatoes, I threw them out, I was afraid to cook, fry, maybe it was treated with something, obviously some kind of chemistry, but nothing is visible from above, so neat, light, there weren't even eyes