Boling potatoes in stock

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered if
any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding
the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock
(any), or adding a star anise or a handful of cracked cardamom seeds to
the your water, sounds good to me,but who knows !

I added curry powder once. It was ok.

e.

Quoted message said:

Quoted message said:

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered
if any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding
the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock
(any), or adding a star anise or a handful of cracked cardamom seeds to
the your water, sounds good to me,but who knows !

I almost always add chicken broth to water, really not much water,I use the
broth/water for gravy after the potatoes are done.

Barry(UK) said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered
if any had tried.
Just to clarify,in case someone reads too fast. I am talking about
adding the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a
stock (any), or adding a star anise or a handful of cracked cardamom
seeds to the your water, sounds good to me,but who knows !

I often boil the potatoes in chicken broth, --to me , the potatoes
pick up a bit of the stock taste and have a bit more flavor.Have never
tried adding anything else to the cooking liquid, but when mashing the
potatoes , I have added garllic with good results.
Rosie

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered if
any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding
the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock
(any), or adding a star anise or a handful of cracked cardamom seeds to
the your water, sounds good to me,but who knows !

It's good that you're asking, because experimenting on your own could prove
disastrous. This is why professional chefs take extreme precautions before
proceeding with new ingredients. This is a picture of chef Bobby Flay doing
some preliminary inspections of big cans of capers & olives:

http://tinyurl.com/2v6kbe

JoeSpareBedroom said:

"Barry(UK)" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered if
any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding
the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock
(any), or adding a star anise or a handful of cracked cardamom seeds to
the your water, sounds good to me,but who knows !

It's good that you're asking, because experimenting on your own could prove
disastrous. This is why professional chefs take extreme precautions before
proceeding with new ingredients. This is a picture of chef Bobby Flay doing
some preliminary inspections of big cans of capers & olives:

http://tinyurl.com/2v6kbe

I always boil my potatos in stock for potato salad. I hate big chunks
of flavorless potato. Sometimes, I add a boullion cube, onions,
garlic, pepper. Experiment away! Just try things in smaller
quantities, never when you need to serve it to others, and taste,
taste, taste along the way. That's how you get great new recipies!

"The Usual Suspect" <[email hidden]> wrote

Quoted message said:

I always boil my potatos in stock for potato salad. I hate big chunks
of flavorless potato.

What kind of potatoes do you usually use for potato salad?

The Usual Suspect said:

I always boil my potatos in stock for potato salad.  I hate big chunks of flavorless potato.

Hmm, and I always thought potatoes should taste like -duh- potatoes.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

The Usual Suspect said:

I always boil my potatos in stock for potato salad. I hate big chunks of
flavorless potato.

Quoted message said:

Hmm, and I always thought potatoes should taste like -duh- potatoes.

They all have different flavore, you ass.

One time on Usenet said:

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered
if any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding
the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock
(any), or adding a star anise or a handful of cracked cardamom seeds to
the your water, sounds good to me,but who knows !

Quoted message said:

I almost always add chicken broth to water, really not much water,I use the
broth/water for gravy after the potatoes are done.

That sounds like an interesting idea, I'll have to try it. I'd never
heard of what Barry is proposing, but it sounds good...

--
Jani in WA

Little Malice said:

One time on Usenet said:

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered
if any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding
the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock
(any), or adding a star anise or a handful of cracked cardamom seeds to
the your water, sounds good to me,but who knows !

Quoted message said:

I almost always add chicken broth to water, really not much water,I use the
broth/water for gravy after the potatoes are done.

That sounds like an interesting idea, I'll have to try it. I'd never
heard of what Barry is proposing, but it sounds good...

"Braising" potatoes in stock or even wine is an old trick, and very nice
for gnocchi or potato croquettes & such.

Slice new potatoes and set to braise in just enough stock to cover, when
done season with a bit of salt & pepper and serve with butter, if
available a burerre de aiole (garlic butter).
--
JL

In article <[email hidden]>,

Barry(UK) said:

I have been thinking about this a while. Boiling your potatoes in a
stock (any), or adding a star anise or a handful of cracked cardamom
seeds to the your water, sounds good to me,but who knows !

Boil a spud and report back, Barry. You might be trendsetter. At the
least of it, potatoes aren't an expensive investment if it turns out to
be a bust.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,

Sheldon said:

The Usual Suspect said:

I always boil my potatos in stock for potato salad.  I hate big chunks of
flavorless potato.

Hmm, and I always thought potatoes should taste like -duh- potatoes.

Sheldon

Hear, hear!!
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

On Apr 11, 9:28�am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Barry(UK) said:

I have been thinking about this a while. Boiling your potatoes in a
stock (any), or adding a star anise or a handful of cracked cardamom
seeds to the your water, sounds good to me,but who knows !

Boil a spud and report back, Barry.  You might be trendsetter.  At the
least of it, potatoes aren't an expensive investment if it turns out to
be a bust.

I got a big pot o spuds acookin' in full cream right now, how big a
bust you think? 😉

Sheldon

Sheldon said:

I got a big pot o spuds acookin' in full cream right now, how big a
bust you think? 😉

Sheldon

For full cream you need at least double D's.

saggin

Joseph Littleshoes said:

Little Malice said:

One time on Usenet said:

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> I wondered if anyone had actually boiled or par-boiled their
> potatoes in stock or any "flavour enhanced" water?
> As a real beginner on the cookery front I would like to gain some
> advice from you all.
> As most do, I add to my mashed potatoes. Butter,cream,cheese etc
> etc. I have never tried to add a flavour in the boiling process, so
> I wondered if any had tried.
> Just to clarify,in case someone reads too fast. I am talking about
> adding the flavour to(in the water) boiled potatoes.
> I have been thinking about this a while. Boiling your potatoes in a
> stock (any), or adding a star anise or a handful of cracked cardamom
> seeds to the your water, sounds good to me,but who knows !

Quoted message said:

I almost always add chicken broth to water, really not much water,I
use the broth/water for gravy after the potatoes are done.

That sounds like an interesting idea, I'll have to try it. I'd never
heard of what Barry is proposing, but it sounds good...

"Braising" potatoes in stock or even wine is an old trick, and very nice
for gnocchi or potato croquettes & such.

Slice new potatoes and set to braise in just enough stock to cover, when
done season with a bit of salt & pepper and serve with butter, if
available a burerre de aiole (garlic butter).
--
JL

Also consider for a moment, Risotto is often made with milk, stock or
wine, red wine risotto is very tasty but IMO don't look very good.
--
JL

"Barry(UK)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice
from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I
have never tried to add a flavour in the boiling process, so I wondered
if any had tried.
Just to clarify,in case someone reads too fast. I am talking about
adding the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a
stock (any), or adding a star anise or a handful of cracked cardamom
seeds to the your water, sounds good to me,but who knows !

-------------------------------------
When my mother made chicken soup, she always put in a couple medium sized
potatoes for eating. They were delicious as a side to the soup as well as
cold with just salt. I still do it occasionally today. The taste of the
potato cooked in the soup is outstanding and decidedly delicious cold.

Quoted message said:

"Barry(UK)" <[email hidden]> wrote in news:lZWdndtmW-
[email hidden]:

Quoted message said:

I wondered if anyone had actually boiled or par-boiled their potatoes in
stock or any "flavour enhanced" water?

All the time.

I use canned beef broth, enough to cover the cubed potatoes. Fresh ground
pepper goes in to the pot, but no salt... there's enough in the canned
broth. I cook them on low heat to allow the potatoes to absorb as much of
the flavor as possible. This will obviously lengthen the cooking time.

I allow the broth to boil off/be absorbed till it's mostly gone. There's
enough liquid left to leave a very intense beefy sauce. When you break
them open, they are usually saturated with the broth completely (or almost
completely, depending on the cube size) through.

They make a great side dish for steak.

.................................................................
Posted via TITANnews - Uncensored Newsgroups Access

Quoted message said:

Quoted message said:

Quoted message said:

> at http://www.TitanNews.com <<<<

-=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-