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Tater Tots Anyone?

post #1 of 11
Thread Starter 

Anyone doing anything special with this guilty pleasure junk food?

 

 

(I pondered this as I watched someone pushing an entire cart stacked with at least two dozen cases of them out of my local Restaurant Depot the other day.)

post #2 of 11


Wallburgers new restaurant in T.

They were " tasty".
post #3 of 11
I've done/do so many things with potatoes and I've never done tots, when everybody loves good tater tots. I wonder could you do a plantain tot? Or taro?
post #4 of 11

I have tots from time to time, I resisted for several years because I have hand cut fries and beer battered onion rings. Why bring in something frozen when all I do is fresh but the requests are almost daily for them, so I give in and have them available, Just good 'ol Or Ida with ranch or ketchup.

post #5 of 11

One of my favorite bars, from years gone by, used to sell tots by the pitcher full.  We'd head there after work (at a fine dining restaurant) and order pitchers of beers and pitchers of tots!!

post #6 of 11

Tater tots are awesome because the way they are formed you get this wonderful texture as all the little bits get browned individually. It's like the perfect McDonald's hashbrown in cylindrical form.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #7 of 11

anyone done tots from scratch?

:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

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:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

Reply
post #8 of 11

Tater tot are made using the shreds from the krinkle cut potatoes, and other shreds.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 11

I have made them and they are pretty labor intensive if you don't have the proper forming equipment (i. e. factory).  I think they would be a huge pain to make in any major quantity although there are some restaurants out there doing them.

post #10 of 11
Not tots but close enuf....
I was invited to help make potato pancakes with the local Lions Club yearly fundraiser.
Everything was from scratch from the cakes to the sour cream and applesauce.
Of course being the low girl on the totem pole I was assigned to the grater.
So can totally attest to @Pete statement.
Huge PITA but was worth it... nothing like those frozen ones.
Our line wrapped around the building and we had to start handing out numbers lol.

Mimi
post #11 of 11

Ive done Tots from scratch. They are not that hard to do, and YUMMY! I wouldn't want to do them in massive quantities. Basically, bind uncooked hashbrowns together (there's a few ways to do it). Pipe em, cut em. Not rocket science. 

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