Frozen Potatoes & Frying
What Are Potato Wedges? The Advantages of Skin-On
The geometry of the cut, the skin as a barrier, lower oil uptake, fibre, cooking methods, holding heat, portions and storage.
5 min read
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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
7 articles
In this category
- Frozen Potatoes & Frying
Why Are 9x9 Fries the Most Preferred Cut?
The balance between cut sizes, surface to volume, cooking time, holding heat, oil uptake, menu fit, cost and portions.
5 min read
- Breakfast, Jam, Tahini & Halva
Serving Halva: Cutting, Presentation and Pairing
The structure of halva, its fibrous texture, cutting temperature, knives, slice size, plating, pairings, portions and storage.
5 min read
- Frozen Potatoes & Frying
Premium 7x7 Fries Versus Standard Cuts
What cut size means, the surface-to-volume ratio, comparing 7x7 with 9x9 and 10x10, oil absorption, cooking time, the serving window and cost.
5 min read
- Smoked Meats & Delicatessen
What Separates Sirloin from Ribeye?
Their anatomy, muscle structure, fat distribution, cooking behaviour, use in smoked products, slicing, price and suitable uses.
6 min read
- Smoked Meats & Delicatessen
Antrikot Pastırma Versus Sırt Pastırma
The anatomy of the cuts, how fat distribution affects flavour and texture, ripening, slice appearance, price and which suits which use.
5 min read
- Frozen Potatoes & Frying
7x7, 9x9 and 9x18 Fries: What the Numbers Mean
What the cut dimensions mean, how surface-to-volume drives crispness and oil uptake, cooking times, portion cost and where each cut belongs.
5 min read