or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Tater tot nightmare!!!!
New Posts  All Forums:Forum Nav:

Tater tot nightmare!!!!

post #1 of 4
Thread Starter 

If anyone could give me any advice on how to make this tater tot process short please help.

 

We are currently making our tots in house, the recipe is great but we are using a single ring mold and pressing them out one at a time.  We tried a sausage maker with no avail, cannot figure a way to cut down the prep time on these.  At about 400 a hour and 10 an order it's killing me...

post #2 of 4

I have no experience, but two ideas...

 

1. use a sauce gun with no nozzle?  like this http://www.missionrs.com/583-NC.html 

 

2. or fashion a device with pvc tubing, maybe a 10" section of 1" or 3/4" and then a plunger to push the tots out in one long strip onto a cutting board, then a quick slice into 10 pieces.

 

Just two ideas off the top of my head...?????

post #3 of 4

What about rolling them up log shaped in parchment paper and cellophane like a compound butter. Put in freezer until firm. Unroll cellophane and paper and slice.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #4 of 4

Get more ring molds, as many as will fit on a sheet pan.  If the recipe you use makes the potatoes soft enough that they can be piped then put them in a large piping bag to fill the molds quickly.

 

I know tots are meant to be cylinders, but maybe you could use a small ice cream scoop and put them directly onto baking paper as you make them.  Same thing just shaped differently.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Tater tot nightmare!!!!