Title: How to Buy, Store and Prepare Potatoes

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2071

Abstract:
Surely about it…the cherished potato is obviously the most well liked vegetable in the USA. Potatoes simply adapt to many flavors and techniques of cooking. This newsletter defines the traits and the most efficient makes use of of a few well known potato types, how to make a choice and retailer potatoes and a number of other fundamental tactics to arrange potatoes with none or at least added components.

Key phrases:
potato recipes,retailer potatoes,fry potatoes,bake potatoes,microwave potatoes,prepare dinner potatoes,potatoes,mash potatoes,riced potatoes,grilled potatoes,steamed potatoes,roasted potatoes,roasted potatoes

Article Frame:
Surely about it…the cherished potato is obviously the most well liked vegetable in the USA. Potatoes simply adapt to many flavors and techniques of cooking. This newsletter defines the traits and the most efficient makes use of of a few well known potato types, how to make a choice and retailer potatoes and a number of other fundamental tactics to arrange potatoes with none or at least added components.

Neatly-Recognized Sorts, Traits and Absolute best Use

Russet Potatoes – This potato is slim, oval formed with a coarse brown pores and skin and a variety of eyes. They’ve a mealy texture when cooked and cooked russets will begin to fall aside when lower because of the low moisture and excessive starch content material. This number of potato simply absorbs butter, dressings and sauces. They’re perfect used for baking, frying and mashing.

White, Crimson and Yellow Potatoes – Those potatoes are spherical and stay their form when cooked. Because of their excessive moisture and coffee starch content material, they have got a less assailable texture and would possibly not fall aside when lower after cooking; they’re additionally sluggish to soak up butter, dressings and sauces. Those potatoes are perfect for boiling, steaming and roasting. They’re additionally superb creamed or scalloped and in salads. Yellow and crimson potatoes could also be mashed, however they’re going to now not be as fluffy as russet potatoes.

New Potatoes – Freshly harvested and advertised throughout the past due wintry weather or early spring, new potatoes are tiny to small potatoes of any selection. Their pores and skin is soft and they don’t want to be peeled. When cooked, they have got a company, waxy texture. New potatoes are perfect when used quickly after harvest and ready by means of boiling, steaming or roasting.

Guidelines for Purchasing Potatoes

> When purchasing potatoes, make a choice ones which are company, have easy skins and are with none sprouts or blemishes. Keep away from potatoes with wrinkled skins, sprouted eyes, lower surfaces, comfortable or darkish spots, decayed spaces (generally on the ends), or sunken spots.

> If conceivable, acquire potatoes which are relatively blank however unwashed. Potatoes which have been washed will break faster.

> Keep away from buying potatoes with a greenish tint or solid. This means that the potatoes were uncovered to mild throughout garage, which will produce a sour style and could also be poisonous to a couple other folks.

> Make a selection potatoes that experience a heavy really feel and are uniform in length and form. They are going to prepare dinner in about the similar time and will likely be more straightforward to peel.

Find out how to Retailer Potatoes

> Retailer potatoes in a well-ventilated cool, dry, darkish house equivalent to a fab closet or dry basement (by no means underneath the kitchen sink).

> When saved between 45F to 50F (7C to 10C), potatoes will stay for a number of weeks. If saved at room temperature or in a heat position, potatoes will stay at top of the range for most effective about 1 week.

> Don’t retailer potatoes within the fridge. The starch will start to trade to sugar and change the style; the potatoes may even flip darkish after cooking.

> It’s best to not retailer potatoes close to onions.

Guidelines for Making ready Potatoes

> To wash potatoes, soak in brief in cool water to loosen the grime and make scrubbing more straightforward. Scrub gently underneath operating water with a vegetable brush or sponge; trim away any eyes or blemishes.

> All the time ensure to take away any sprouts or eyes when peeling potatoes and if a potato seems inexperienced underneath the outside, peel it deeply to take away the fairway phase…that inexperienced portion may be able to make you in poor health.

> To forestall potatoes from turning darkish, prepare dinner right away after peeling or duvet with water and upload a small quantity of salt, lemon juice or vinegar.

> When getting ready French fries, soak lower potatoes in calmly salted chilled water for roughly 1 hour to take away probably the most starch and convey crisper fries.

> Use cooked (now not uncooked) potatoes when creating a potato dish forward to stop the potatoes from discoloring. Imagine cooking the mix till virtually achieved, cool and refrigerate; whole cooking simply prior to serving.

> Potatoes and dishes with potatoes don’t freeze effectively because of their tendency to develop into soft when thawed and reheated. Partly cooked French fries, mashed potato patties and baked filled potatoes could also be frozen.

Potato Yields

3 medium potatoes equals roughly 1 pound, which can yield:

* 2 cups French fried potatoes

* 2 cups mashed potatoes

* 2-1/2 cups peeled and diced potatoes

* 3 cups peeled and sliced potatoes

* 2 cups potato salad

* 2-1/2 cups shredded potatoes

Fundamental Strategies of Cooking Potatoes

Baked in Oven – Make a selection and scrub potatoes of an identical length. Prick each and every a number of instances with a fork to permit steam to flee whilst baking and to stop the skins from bursting. If a comfortable pores and skin is desired, rub with cooking oil prior to baking. Position potatoes on a baking sheet permitting room between potatoes for warmth circulate or stand them upright in a muffin tin. (If potatoes are wrapped in aluminum foil and baked, they’re going to have extra of a steamed texture.) A medium-size (6 oz..) potato will bake in 40 to 45 mins in a 425F (220C) oven or in about 90 mins at 350F (175C). When baking a number of potatoes, needless to say a dozen will prepare dinner in an identical quantity of time as a unmarried potato. To cut back cooking time, slice potatoes in part lengthwise, coat lower facet with cooking oil and position cut-side-down on a baking sheet. Part of a medium potato will likely be fork-tender in 25 to half-hour when cooked in a 375F (190C) oven. To test for doneness, hang potato with a sizzling pad and pinch with hands or pierce with a fork. To serve, use a small knife to chop a move on most sensible and push on aspects and ends gently to fluff.

Baked in Microwave – Make a selection 4 medium (6 oz.. each and every) slim potatoes of an identical length. Scrub blank then pierce each and every potato with a fork 10 to twelve instances. Quilt backside of microwave oven with a double thickness of paper towels. Prepare potatoes in a ‘spoke-fashion’ with the smaller ends towards the middle and no less than 1 inch aside. Prepare dinner on ‘excessive’ (100% energy) in a 700-watt microwave oven for 10 to twelve mins. Rearrange and switch over after first 5 mins. Take away from microwave and wrap each and every in my opinion in aluminum foil. Let stand for five to ten mins or till uniformly comfortable when pinched between hands. When cooking a unmarried potato, microwave on ‘excessive’ for two mins, flip over, prepare dinner for every other 2 mins and test for doneness. Upload 2 to a few mins cooking time for each and every further potato.

Boiled on Stovetop – Scrub, peel and quarter potatoes. Position potatoes in a saucepan and upload sufficient water to hide; upload 1/2 teaspoon of salt for each and every quart of water. Quilt and convey to a boil over excessive warmth. Cut back warmth and simmer till potatoes are fork-tender (roughly 15 to twenty mins). Take away from warmth and drain. Go back to low warmth and shake pan till potatoes are dry. Watch out to not overcook potatoes or they’ll develop into watery. One or two slices of onion could also be added to water whilst boiling potatoes so as to add taste.

Boiled in Microwave – Scrub, peel and quarter 4 medium (6 oz.. each and every) potatoes; position in a shallow microwave-safe baking dish. Upload 1/4 cup of water and canopy. Prepare dinner on ‘excessive’ (100% energy) in a 700-watt microwave oven for 10 mins. Stir after first 5 mins to arrange items and to transport those within the middle to the outdoor edges of the baking dish; proceed to prepare dinner for final 5 mins. Take away baking dish from the microwave and let stand for three mins (coated) or till potatoes achieve desired doneness.

French Fried – Scrub and peel potatoes. Reduce into 1/4-inch thick slices with a knife or crinkle cutter, then lower slices into 1/4-inch thick strips. Position potato strips in a bowl of cool water. Upload a small quantity of salt to the water to stop discoloration. Soak as much as 1 hour to take away probably the most starch and handle crispness. Warmth 4 to six inches of cooking oil to 375F (190C) in a deep-fryer or heavy saucepan. (Necessary: Don’t overfill fryer or saucepan with oil.) Drain potatoes from water and pat dry with paper towels. Position a handful of potato strips in a cord basket and slowly immerse within the sizzling oil. Prepare dinner till golden brown and soft (roughly 5 mins). Shake basket every now and then whilst frying to stop potato strips from sticking in combination. Drain on a number of layers of paper towels. Proceed to prepare dinner small batches till all strips are fried. Sprinkle calmly with salt to stop fries from changing into soggy and stay warn in a 300F (150C) oven till served.

Grilled – Scrub potatoes of an identical length and coat pores and skin with cooking oil or comfortable butter. Position each and every potato within the middle of a double layer of industrial quality aluminum foil (lower into roughly 6×9-inch items). Season each and every calmly with salt and pepper. Carry the longer aspects of foil in combination, then fold the sides a number of instances to seal, permitting area for steam. Fold up quick edges of foil and pinch in combination to seal. Position foil-wrapped potatoes on a grill roughly 4 inches above medium-hot coals. Prepare dinner for 45 to 60 mins or till soft, turning a number of instances. Cooking time would possibly want to be adjusted in line with potato length and warmth of the coals.

Hash Browned or House Fried – Get ready steamed or boiled potatoes; drain. Cube or slice into 1/4- to a few/8-inch thick items. Position in a big blending bowl and gently stir in non-compulsory components equivalent to chopped onion or diced cooked ham, if desired. Calmly season with salt and pepper; put aside. Generously grease a big skillet (ideally with a ‘non-stick’ end) with a number of tablespoons of cooking oil, shortening or strained bacon fats. Position skillet over medium-high warmth and upload seasoned potatoes; toss gently to coat all items. Calmly toss potatoes incessantly throughout cooking (don’t flatten with a spatula). Prepare dinner till potatoes are golden brown (roughly 10 to fifteen mins). Further fats could also be wanted throughout cooking to stop sticking. Season cooked potatoes to style with further salt and pepper prior to serving.

Mashed – Get ready peeled and diced potatoes by means of the boiling or steaming means; drain effectively. Mash potatoes the use of a potato masher, electrical mixer or ricer till no lumps stay. For each and every pound of potatoes, step by step upload 1/4 to at least one/2 cup heat milk and a couple of tablespoons of butter or margarine. Upload salt and pepper to style. Beat potatoes with a picket spoon, whisk or electrical mixer till mild and fluffy (further milk could also be added to carry potatoes to desired consistency.) Don’t over beat or the starch will smash down and potatoes will develop into gummy. If potatoes don’t seem to be to be served right away, spoon into an oven-proof casserole or baking dish, dot with further butter, duvet and stay heat in a preheated 250F (120C) oven.

Pan Roasted – Partly boil or steam peeled potatoes, cooking for most effective 10 mins till potatoes are slightly soft; drain. Prepare potatoes in a baking dish and generously coat with melted butter or margarine. Bake (exposed) in a 400F (200C) oven for 40 to 45 mins or till fork-tender. Incessantly flip and baste potatoes with further butter as they prepare dinner. Potatoes could also be seasoned with salt, pepper, parsley or different herbs prior to serving.

Riced – Boil or steam peeled potatoes; drain. Drive potatoes via a potato ricer or meals mill. Upload melted butter or margarine to riced potatoes and serve right away. Riced potatoes could also be used to arrange mashed potatoes (see ‘Mashed Potatoes’ method above).

Steamed – Scrub and peel potatoes. Use a steamer or cord rack at the backside of a big saucepan. Upload sufficient water to simply achieve the ground of the rack and convey to a boil over excessive warmth. Upload potatoes, duvet tightly and prepare dinner till fork-tender. Cooking time will likely be roughly the similar as when boiling potatoes. (Be aware: New potatoes are specifically excellent steamed. After gently scrubbing potatoes blank, peel a skinny strip from across the middle of each and every potato to stop the skins from bursting whilst steaming. Cooking time will likely be roughly quarter-hour – watch out to not overcook.)

One Potato, Two Potato…

The potato is a fairly affordable vegetable, low in energy, a excellent supply of fiber (particularly the peel) and a digital ‘storehouses’ of nutrients and minerals. It is rather flexible and adapts effectively to many strategies of cooking.

It isn’t sophisticated to discover ways to acquire, retailer and make a selection the right kind form of potato for a specific cooking method. There may be all kinds of ways in which potatoes could also be ready and an unending choice of main-dish, soup, salad, baked excellent and side-dish potato recipes. Since there are actually no steadfast regulations (simply pointers), check out experimenting to determine which selection and cooking method you in my opinion choose.

Copyright ?2005 Janice Faulk Duplantis

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