I read a recent article in the Packer, where Technomic reports that food bowls are up 29.7% in the entrée category over a five-year time period. Another study, showed that the produce items measured were onions +27%, peppers +21%, tomatoes +20% followed closely by carrots, broccoli and corn according to United Fresh with new growth coming from kale, lemons, and spinach.
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How can I prevent shredded potatoes from darkening when I make Latkes or hash browns? And how do I get a nice crusty exterior?
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Does it matter what order you put the toppings on a baked potato after the butter?
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We are having a charity fundraiser selling 1000 baked Idaho Potatoes. In order to save time, we would like to wash, pierce, and wrap the raw potatoes the night before and store them in a cooler. They would be baked the next morning. Is this a safe process?
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I made homemade potato salad last night and immediately refrigerated it. Just got a call the dinner is cancelled - flu! How long will the potato salad last? Will it help to freeze the potato salad and thaw slowly, because the dinner is rescheduled for next weekend.
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The French Fries at Mc Donald’s are my favorites, what variety of potato do they use?
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Can I bake my au gratin casserole one hour today and finish the last 30 min tomorrow without affecting the flavor?
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My mashed potatoes come out grainy and runny. They were fine until I started using a kitchen aide mixer suggestions?
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After cutting my ribbon fries and dropping them in the fryer I have problems with the fries sticking together. What should the frying temperature be?
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I have a location near a complex of office buildings and want to open for breakfast to take advantage of the opportunity to serve customers walking by from the parking garages to their offices. Any suggestions for breakfast potatoes?
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