Cook your pommes noisette with...
Fryer
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for frying.
- Keep the temperature at maximum 175°C.
- Do not overfill the frying basket. Fill the basket halfway.
- Do not fill the basket above the oil level.
- Fill and shake the basket on the side of the fryer to prevent the remains of the crumbs and ice from falling directly into the hot oil
- Fry until until golden yellow.
- Do not overcook and remove pieces that are too dark if possible.
- Reduce the cooking time when frying smaller quantities.
After frying
- Allow excess oil to drip from the product by holding the basket at an angle above the oil (we do not recommend to shake the basked because this can damage the product.)
- Place the pommes noisettes on an absorbent paper.
- The product does not need to be seasoned or salted.
- Do not heat the frying oil more than necessary.
- Filter the oil and clean the fryer after using it.
- Change the frying oil completely after about the 10th use.
Oven
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for cooking in the oven.
- Spread the pommes noisettes on baking paper.
- Preheat the cooking device according to the manufacturer's instructions.
- Always cook until golden yellow (see picture).
- Do not overcook and remove pieces that are too dark if possible.
- If possible, turn the product halfway through the cooking time.
- Reduce the cooking time when frying smaller quantities.
Air fryer
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for cooking in the air fryer.
- Preheat the cooking device according to the manufacturer's instructions.
- Always cook until golden yellow (see picture).
- Do not overcook and remove pieces that are too dark if possible.
- If possible, turn the product halfway through the cooking time.
- Reduce the cooking time when cooking smaller quantities.
Additional recommendations for professionals
- Always verify to have the tools to ensure good cooking methods, including calibrated equipments (e.g. timers, frying curves).
- Use colour grading charts or clear pictures with targeted final prepared product colours.
.png)
