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New User and Need Questions Answered Please

post #1 of 13
Thread Starter 

Hi there, my name is James and I have been in the restaurant business for about 12 years. Well without explaining every thing to why I need these questions answered I hope that someone can answer the questions I do have. I will ask each one separately and then post them. And thank you for your help!

post #2 of 13
Thread Starter 

Question #1

 

What is the setting temperature for a restaraunt deep fryer to cook french fries and chicken tenders?
 

post #3 of 13
Thread Starter 

Question #2

 

What are the cooking times for french fries and chicken tenders in a deep fryer?

post #4 of 13

If you have been in the restaurant business for 12 years, and can't cook chicken tenders and French fries............eek.gif

What have you been doing for those 12 years?

post #5 of 13

word to big bird.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #6 of 13

I am SO glad I don't work for this guy- can I get an amen?

post #7 of 13

AMEN

post #8 of 13

ijtbcG.gif

 

 

Just kidding... When I fry french fries and chix fingers I do them at 325 rather than 350. It ensures the tenders cook slowly and thoroughly. It's been my experience that 350 fries too fast, and can leave tenders under-cooked (my tenders lean towards the beefy side). However, if you've already made the mistake of frying tenders too fast, and it's reached it's golden brown peak,  throw them in the oven for a few minutes so they cook all the way through and they still come out incredibly juicy and moist.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #9 of 13
Quote:
Originally Posted by Pollopicu View Post

ijtbcG.gif

 

 

Just kidding... When I fry french fries and chix fingers I do them at 325 rather than 350. It ensures the tenders cook slowly and thoroughly. It's been my experience that 350 fries too fast, and can leave tenders under-cooked (my tenders lean towards the beefy side). However, if you've already made the mistake of frying tenders too fast, and it's reached it's golden brown peak,  throw them in the oven for a few minutes so they cook all the way through and they still come out incredibly juicy and moist.

 

 

That's awesome.  I'll be (begrudgingly) helpful as well:  Cook times also vary on the size of the tender, as well as whether you're serving frozen (ugh) or fresh, hand battered tenders.  It also depends on how often you clean your fryers, and and the quality of oil. 

post #10 of 13

Oh yea, I forgot, my tenders are always fresh, never frozen, so 325 works rather well for me.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #11 of 13

Industry standard frozen product - cooked from frozen.

 

Cook at 350 F

 

French Fries  2-5 min depending on desired color (cook till desired amount of crispy)

 

Chicken tenders 6-8 minutes (always check largest one to ensure cooked through)


Edited by MichaelGA - 5/23/13 at 9:55pm

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #12 of 13
12 years cooking experience and your asking about bar food fries and chicken tenders.
post #13 of 13

I think I may know why you're asking.  If not, just ignore me.  Get a Prince Castle 8-way timer, either vertical or horizontal, with separate digital displays for each timer.  Spend less than an hour trying out times on the different items.  Use a very accurate thermometer to calibrate the fryers.  I personally use 340* for fried chicken and 345* for everything else except fish.  I cook fish at 365*, but don't use the timer.  I also turn down the chicken and fish fryers  to 225 (or off) when not in use.

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