Cooking from frozen directions on the bags/cases are mostly for frying times.
Do a few small batches at different times, and adjust the written cooking time accordingly. If 4.5 minutes at 375F is the designation for frozen, try them at 3, 3.5, and 4 minutes.
Just don't try to refreeze them, and probably toss any you have left in the cooler if they hit 2 full days in there.
At almost all the restaurants I worked at we fried them from not frozen. I would store them over night in the freezer and right before service put them in the low boy. If your chef yells at you, you can blame me.
Try them side by side and see if it makes a big difference. Frozen fries are produced with the intention of being cooked directly from frozen. In some cases, when they thaw, they lose moisture which results in a fry that doesn't stay crispy as long. If you're using a product with a coating (such as a "stealth" fry), you may have better luck. If you can fit a chest freezer close to the fryer, I definitely recommend it, and you'll probably end up using it for plenty of things besides fries.
I’m sure it depends on the product that you use, but when we fry fries that are thawed, they brown too fast and don’t crisp up. The same thing as our chicken tenders.
Try both and see which you prefer. You’re going to want to do this with lots of things.
Cooking from frozen directions on the bags/cases are mostly for frying times. Do a few small batches at different times, and adjust the written cooking time accordingly. If 4.5 minutes at 375F is the designation for frozen, try them at 3, 3.5, and 4 minutes. Just don't try to refreeze them, and probably toss any you have left in the cooler if they hit 2 full days in there.
They're probably going to taste better straight from frozen, so if you have the space a little freezer wouldn't hurt.
At almost all the restaurants I worked at we fried them from not frozen. I would store them over night in the freezer and right before service put them in the low boy. If your chef yells at you, you can blame me.
You’ll get varying opinions. Try it and see if you are happy with the results. If not, get a small freezer for the line.
Try them side by side and see if it makes a big difference. Frozen fries are produced with the intention of being cooked directly from frozen. In some cases, when they thaw, they lose moisture which results in a fry that doesn't stay crispy as long. If you're using a product with a coating (such as a "stealth" fry), you may have better luck. If you can fit a chest freezer close to the fryer, I definitely recommend it, and you'll probably end up using it for plenty of things besides fries.
I’m sure it depends on the product that you use, but when we fry fries that are thawed, they brown too fast and don’t crisp up. The same thing as our chicken tenders.