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Freezing Potatoes for Hash Browns. To freeze potatoes for hash browns, shred potatoes; hold in a bowl of cold water until all potatoes are shredded. Drain and blanch in boiling water about 3 minutes.Drain, rinse in cold water, drain again and pat dry. Pack into freezer containers or resealable bags.lanch in boiling water for 2 minutes; plunge into cold water; drain and dry well with paper towels. Fry in hot oil (375Â°) until very light brown. Drain on paper towels until cool. Pack into freezer containers or bags. Later, fry frozen potatoes in deep fat preheated to 375Â° until crisp and golden brown.
Describe the ratio and procedure for making brown stock. -Remove bones to kettle/stock pot *Roast bones *Bone in kettle degrease pan *Deglaze pan/keep fat *5.1/2 to 6 Qtz. For every 8#'s Add measured cold water, Bones bring to a simmer-Brown mirepox and tomato product.