New User and Need Questions Answered Please

Discussion in 'Professional Chefs' started by tncowboy, May 21, 2013.

  1. tncowboy

    tncowboy

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    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!
     
  2. tncowboy

    tncowboy

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    Question #1

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

    tncowboy

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    Question #2

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

    chefbuba

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

    What have you been doing for those 12 years?
     
  5. pollopicu

    pollopicu

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    word to big bird.
     
  6. mayhem

    mayhem

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

    countrykook

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    AMEN
     
  8. pollopicu

    pollopicu

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    [​IMG]

    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.
     
  9. mayhem

    mayhem

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    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. 
     
  10. pollopicu

    pollopicu

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

    michaelga

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    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)
     
    Last edited: May 24, 2013
  12. lbrax27

    lbrax27

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    12 years cooking experience and your asking about bar food fries and chicken tenders.
     
  13. raibeaux

    raibeaux

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    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.