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Tips on Cooking and Preparing Potatoes
- To improve the flavor and keep potatoes white, when boiling add 1/4
cup of milk.
- Let raw potatoes stand in cold water for at least half an hour
before frying to improve the crispness of french-fried potatoes.
- To keep potatoes from budding, place an apple in the bag with the
potatoes.
- When making potato salad, add the dressing to warm potatoes for the
best flavor. Once cooled, the potatoes will not absorb the dressing as
well.
- For roasted potatoes peel, then rub with olive oil before placing
around the roast. It decreases the tendency to stick to pan and is
flavorful.
- Boiled potatoes will be given a fine, mealy texture by sprinkling
with salt after draining, then returning them to the pan and shaking
them back and forth quickly to get rid of the excess moisture.
- When Baking a potato for the skins for venting, spray with
a cooking Oil. Spray whole potatoes with skins then bake as usual.
- When grilling a potato: Precook your cleaned potatoes in
microwave until they begin to soften,and spray with
oil before putting on grill . This cuts down on cooking time.
- Use chicken broth instead of water to cook instant
potatoes, instead of adding milk, evaporated milk
will make your potatoes richer and creamer.
- Add potatoes to your soups and stews if you add too much salt. The
potatoes will absorb some of the salt.
- When frying potatoes and onions add a small amount of water and the
steam generated will insure their becoming tender more quickly. Do not
add salt until after cooking is done.
- When peeling potatoes drop them in cold water that is lightly
salted as you peel them to retain their color.
- Use a potato with a high starch content . Good starchy potatoes are:
russet and Idaho.
- Look for potatoes that have a smooth skin and no sprouts. Stay away
from those with wrinkly skin or soft spots.
- Store your potatoes in a cool dark spot away from your onions.
- Pierce potato with a fork several times before baking to allow steam
to escape.
- Do not wrap potatoes in aluminum foil, which will give them a
steamed texture.
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