Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
I always peel them first, if I intend to peel them at all, although it must be acknowledged that removing the peel allows some trace vitamins to leach out as they boil. However, if you depend on potatoes for trace vitamins, perhaps your whole diet needs to be looked at.
I've never noticed removal of the peel to expose potatoes to the danger of mushiness; that depends on regulating the water temperature and removing them at just the right moment.
Cutting large potatoes into chunks, of approximately golf- ball mass, is sensible. Just make sure all the chunks are about the same size.
[email hidden] wrote in news:00pt60hhnt7knbheup2lksaa6g1kbc5rg4@ 4ax.com:
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Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
There will probably be a war over whether to boil potatoes with or without the skin. I personally don't see a downside to the latter. If you're going to use the potatoes for potato salad or other dish where you want the pieces to hold their shape, make sure you use a waxy-textured potato like red boiling potatoes or red new potatoes. Many other varieties are mealy and will disintegrate.
I'm very anal about having the potatoes for potato salad "just right". I generally use red boiling potatoes, peel them, and cut them in as uniform size and shape pieces as possible. As they cook, I check them for doneness frequently with the point of a thin sharp knife. Bear in mind that potatoes will continue to cook slightly after draining, so pull them just before the point of doneness you want.
Boiling potatoes whole usually leaves a potato with over-cooked exteriors and firmer middles. That's not to my liking.
Can anyone share some tips about boiling potatoes?
Thanks for any help! David
Much depends upon which type of potato and for what the boiled potatoes will be used.
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them.
I'm not even going to try and understand the above.
Quoted message said:
I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Always cook them whole with the skins on. Much more potato flavor.
[email hidden] (WardNA) wrote in :"]news:[email hidden]:
Quoted message said:
Quoted message said:
tips about boiling potatoes?
I always peel them first, if I intend to peel them at all, although it must be acknowledged that removing the peel allows some trace vitamins to leach out as they boil. However, if you depend on potatoes for trace vitamins, perhaps your whole diet needs to be looked at.
I've never noticed removal of the peel to expose potatoes to the danger of mushiness; that depends on regulating the water temperature and removing them at just the right moment.
Cutting large potatoes into chunks, of approximately golf- ball mass, is sensible. Just make sure all the chunks are about the same size.
Neil
Salt the water and make sure all the potatoes are uniform in size so they all cook in the same time. All the rest is choice of dish and personal likes. Oh and water to cover.
Some think the potatoes are easier to peel after cooking, some don't think that.
-- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C.
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
I never peel little new potatoes, for boiling or microzapping. I just wash them and we eat the skins. For bigger ones, I peel first. Whether or not they fall to bits has a lot to do with the type of potato you choose. For mash you really want floury varieties like King Edward and Maris Piper. For just boiled, a waxy variety is better. For little spuds eaten whole in their skins, Pink Fir Apple and Charlotte are good.
If you want the spuds to cook quicker, cut them smaller. In the M/W size is less important, and once you have spuds for more than 3 people, boiling them is as quick or quicker. I prefer the taste and texture of boiled spud: they lend to go a little leathery in the M/W --
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
I never peel little new potatoes, for boiling or microzapping. I just wash them and we eat the skins. For bigger ones, I peel first. Whether or not they fall to bits has a lot to do with the type of potato you choose. For mash you really want floury varieties like King Edward and Maris Piper. For just boiled, a waxy variety is better. For little spuds eaten whole in their skins, Pink Fir Apple and Charlotte are good.
If you want the spuds to cook quicker, cut them smaller. In the M/W size is less important, and once you have spuds for more than 3 people, boiling them is as quick or quicker. I prefer the taste and texture of boiled spud: they lend to go a little leathery in the M/W --
I always leave the skins on, because I like to eat them with the skins on.
-- ------------------------------------------------------------ ---------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
<[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
My uncle lost a hand in an industrial accident. He used to peel his cooked potatoes at the table by pinching them just so; the skin came off in one piece. I never learned to do that, but I never had to.
I cook potatoes with the skins on because I notice that the water is much less starchy that way, and I hoard calories. Peel them before boiling -- in fact, cube them while still raw -- to reduce their carbohydrate content.
Jerry -- Engineering is the art of making what you want from things you can get. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯- ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Peel them before boiling -- in fact, cube them while still raw -- to reduce their carbohydrate content.
Jerry-Atric
Then why bother, you senile [censored]... they're potatoes, a STARCH. Idiot.
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
I don't think it makes a difference. Try boiling two or three potatoes with the skin on, and try a few peeled potatoes. You can than decide which you think works best.
I personally prefer to boil them with the skins on until tender but not soft and mushy and eat them skins and all. Even mashy's I like to leave skins on for the flavour and the food value. Of course this presumes you're boiling thin- skinned white or red potatoes. Wash, remove eyes or blemishes, and place 'taters in cold salted water, cover with the lid ajar and bring to a boil, reduce heat and boil gently for about 20 minutes until a toothpick passes in to the centre easily. Drain and serve whole without peeling.
<[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
<[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
If the potatoes are to be used for potato salad, then they really need to be cooked in the skin. Otherwise, chop 'em up and boil them. If you cut them up, you will use less energy and time in their cooking.
"Stephanie Stowe" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
<[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
If the potatoes are to be used for potato salad, then they really need to be cooked in the skin. Otherwise, chop 'em up and boil them. If you cut them up, you will use less energy and time in their cooking.
S
Why? If the right potatoes are used and are sliced or cubed uniformly, I find it much easier to peel first for potato salad. In fact, the pieces of potato cook are more evenly cooked.
"Stephanie Stowe" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
<[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
If the potatoes are to be used for potato salad, then they really need to be cooked in the skin. Otherwise, chop 'em up and boil them. If you cut them up, you will use less energy and time in their cooking.
S
Why? If the right potatoes are used and are sliced or cubed uniformly, I find it much easier to peel first for potato salad. In fact, the pieces of potato cook are more evenly cooked.
Wayne
Why peel them at all? Just eat the skins.
Cutting to a uniform size and shape has more effect on even cooking than skin/no skin. --
Kate Dicey <[email hidden]> wrote in :"]news:[email hidden]:
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Wayne Boatwright said:
"Stephanie Stowe" <[email hidden]> wrote in :"]news:[email hidden]:
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<[email hidden]> wrote in message "]news:[email hidden]... > Hi again, > > Can anyone share some tips about boiling potatoes? I > used to do it back when microwaves weighed a hundred > pounds and cost a hundred dollars, but for the past > several years have been microwaving them. I do > remember cooking them with the skins on, and that it > often got the water dirty, plus it was a hot and > irritating experience to get the skins off when they > finally got done. It also took a long time. Is it > better and faster to skin them first, or do they get > all mushy or something without the skins on? How about > cutting them up....is there a down side to that or is > it about the same result in a shoter period of time? > > Thanks for any help! David
If the potatoes are to be used for potato salad, then they really need to be cooked in the skin. Otherwise, chop 'em up and boil them. If you cut them up, you will use less energy and time in their cooking.
S
Why? If the right potatoes are used and are sliced or cubed uniformly, I find it much easier to peel first for potato salad. In fact, the pieces of potato cook are more evenly cooked.
Wayne
Why peel them at all? Just eat the skins.
Cutting to a uniform size and shape has more effect on even cooking than skin/no skin.
You're right, of course, Kate. Perhaps I wasn't clear...I peel AND cut in uniform pieces before boiling.
That said, however, I do like and eat the skin on potatoes in many preparations. I especially like to eat the skins on baked potatoes. In traditional potato salad, however, I really prefer them peeled. Somehow I don't care for potato peels and a mayonnaise-based dressing. If I use red-skinned new potatoes, I leave the peel on and dress them with a vinaigrette and fresh herbs.
"Wayne Boatwright" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
"Stephanie Stowe" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
<[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi again,
Can anyone share some tips about boiling potatoes? I used to do it back when microwaves weighed a hundred pounds and cost a hundred dollars, but for the past several years have been microwaving them. I do remember cooking them with the skins on, and that it often got the water dirty, plus it was a hot and irritating experience to get the skins off when they finally got done. It also took a long time. Is it better and faster to skin them first, or do they get all mushy or something without the skins on? How about cutting them up....is there a down side to that or is it about the same result in a shoter period of time?
Thanks for any help! David
If the potatoes are to be used for potato salad, then they really need to be cooked in the skin. Otherwise, chop 'em up and boil them. If you cut them up, you will use less energy and time in their cooking.
S
Why? If the right potatoes are used and are sliced or cubed uniformly, I find it much easier to peel first for potato salad. In fact, the pieces of potato cook are more evenly cooked.
Kate Dicey <[email hidden]> wrote in -"]news:[email hidden]- online.co.uk:
Quoted message said:
Wayne Boatwright said:
"Stephanie Stowe" <[email hidden]> wrote in :"]news:[email hidden]:
> > <[email hidden]> wrote in message > "]news:[email hidden]... >> Hi again, >> >> Can anyone share some tips about boiling potatoes? I >> used to do it back when microwaves weighed a hundred >> pounds and cost a hundred dollars, but for the past >> several years have been microwaving them. I do >> remember cooking them with the skins on, and that it >> often got the water dirty, plus it was a hot and >> irritating experience to get the skins off when they >> finally got done. It also took a long time. Is it >> better and faster to skin them first, or do they get >> all mushy or something without the skins on? How >> about cutting them up....is there a down side to >> that or is it about the same result in a shoter >> period of time? >> >> Thanks for any help! David > > If the potatoes are to be used for potato salad, then > they really need to be cooked in the skin. Otherwise, > chop 'em up and boil them. If you cut them up, you > will use less energy and time in their cooking. > > S
Why? If the right potatoes are used and are sliced or cubed uniformly, I find it much easier to peel first for potato salad. In fact, the pieces of potato cook are more evenly cooked.
Wayne
Why peel them at all? Just eat the skins.
Cutting to a uniform size and shape has more effect on even cooking than skin/no skin.
You're right, of course, Kate. Perhaps I wasn't clear...I peel AND cut in uniform pieces before boiling.
That said, however, I do like and eat the skin on potatoes in many preparations. I especially like to eat the skins on baked potatoes. In traditional potato salad, however, I really prefer them peeled. Somehow I don't care for potato peels and a mayonnaise-based dressing. If I use red- skinned new potatoes, I leave the peel on and dress them with a vinaigrette and fresh herbs.
Cheers, Wayne
I like Pink Fir Apple potatoes for salad, and I leave the skins on those when dressing with a mayo based dressing. They are very fine, with none of the bitterness of some other varieties in their skins. See here: bbc.co-bbc.co-Open ↗ .uk/gardening/plants/plant_finder/plant_pages/867.shtml
I rarely peel spuds at all, and never little new ones or jacket spuds. I can eat all types, but peeling them, or scraping new ones, brings my hands out in itchy red blotches, then stains them a grubby brown. --
Kate Dicey <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright said:
Kate Dicey <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright wrote: > > "Stephanie Stowe" <[email hidden]> wrote in > :"]news:[email hidden]: > > > > > <[email hidden]> wrote in message > > "]news:[email hidden]... > >> Hi again, > >> > >> Can anyone share some tips about boiling potatoes? > >> I used to do it back when microwaves weighed a > >> hundred pounds and cost a hundred dollars, but for > >> the past several years have been microwaving them. > >> I do remember cooking them with the skins on, and > >> that it often got the water dirty, plus it was a > >> hot and irritating experience to get the skins off > >> when they finally got done. It also took a long > >> time. Is it better and faster to skin them first, > >> or do they get all mushy or something without the > >> skins on? How about cutting them up....is there a > >> down side to that or is it about the same result in > >> a shoter period of time? > >> > >> Thanks for any help! David > > > > If the potatoes are to be used for potato salad, > > then they really need to be cooked in the skin. > > Otherwise, chop 'em up and boil them. If you cut > > them up, you will use less energy and time in their > > cooking. > > > > S > > Why? If the right potatoes are used and are sliced or > cubed uniformly, I find it much easier to peel first > for potato salad. In fact, the pieces of potato cook > are more evenly cooked. > > Wayne
Why peel them at all? Just eat the skins.
Cutting to a uniform size and shape has more effect on even cooking than skin/no skin.
You're right, of course, Kate. Perhaps I wasn't clear...I peel AND cut in uniform pieces before boiling.
That said, however, I do like and eat the skin on potatoes in many preparations. I especially like to eat the skins on baked potatoes. In traditional potato salad, however, I really prefer them peeled. Somehow I don't care for potato peels and a mayonnaise-based dressing. If I use red-skinned new potatoes, I leave the peel on and dress them with a vinaigrette and fresh herbs.
Cheers, Wayne
I like Pink Fir Apple potatoes for salad, and I leave the skins on those when dressing with a mayo based dressing. They are very fine, with none of the bitterness of some other varieties in their skins. See here: bbc.-bbc.-Open ↗ co.uk/gardening/plants/plant_finder/plant_pages/867.shtm l
UK potatoes, of course, as I've never seen and probably never will see them where I live in Arizona. Doubtful, too, if I were inclined, that I could even begin to grow potatoes here. Sure sounds like a variety I would like to try.
Quoted message said:
I rarely peel spuds at all, and never little new ones or jacket spuds. I can eat all types, but peeling them, or scraping new ones, brings my hands out in itchy red blotches, then stains them a grubby brown.
Definitely all good reasons to leave the peels on!
