Shared from Restaurant Business
I’ve designed and patented equipment that will automate par-cooked fried chicken and par-cooked french fries. I’ve had the best results cooking these par-cooked products from a thawed state, in a temperature ranging from 36-40 degrees. What is the fastest way I can thaw products using the slacking method? The products come to me from the supplier at 0 degrees.
– Frederic Bancroft, CEO, Bancroft Automated, Baton Rouge, La.
Your question is how to quickly slack—but your need is how to quickly and safely thaw. While it sounds like splitting hairs, these are two different processes with different and very real food safety concerns.