Lewzephyr <[email hidden]> wrote in
:"]news:[email hidden]:
Quoted message said:On Sat, 03 Apr 2004 16:24:07 GMT, I needed a Bable Fish to
understand [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
While reading this thread, I have heard of various types
of potato, that I have no knowledge of. Basically I knew
of Regular potato (you know, various sizes brown, good for
baking) and the general red / new potato, small round and
lots of fun. So, anyone know of a decent location to get
the Lowdown of what is what all about potato?
Your time and insight are appreciated.
From Harry & David...
For all practical purposes, potatoes fall into two easy
categories — baking potatoes and boiling potatoes. There’s
also a middle ground, but we’ll get to that in a minute.
Probably the chief difference between the two types is the
amount and nature of starch each contains. Baking potatoes
are relatively high in starch and it is called amylose
starch. Boiling potatoes are low in starch and it is
called amylopectin. This pectin (just as with fruit for
jams) is what holds the potato together when boiling or in
soup and stews.
Baking potatoes
These are also called starchy potatoes. They tend to be long
and have a coarse, cork-like skin. They are high in starch,
with a dry, mealy texture. But, they turn light and fluffy
when cooked.
They are ideal for baking, mashing and French fries. They
are light and fluffy baked, light and creamy mashed, and
frankly, the only potato worth frying.
Some of the names you’ll see them under in the supermarket
are Russet Burbank, Russet Arcadia, Norgold Russet,
Goldrush, Norkotah, Long White (or White Rose or California
Long White), and Idaho.
Boiling potatoes
These are also called waxy potatoes. They come in a variety
of shapes and can be long or round. They have a thin, smooth
skin and an almost waxy flesh. They are relatively high in
moisture and sugar, but low in starch.
They are ideal for soups, casseroles, potato salad,
roasting, and barbecuing because of their tendency to hold
their shape. You can mash them, but instead of smooth and
creamy, the results tend to be thick and lumpy.
You will find them sold as Round White, Round Red, Yellow
Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red
Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby
Crescent, and Australian Crescent.
Now, there are some potatoes that fall in the middle, in the
"all- purpose" category, such as the Yukon Gold, Peruvian
Blue, Superior, Kennebec, and Katahdin. They are moister
than baking potatoes and will hold together in boiling
water. They are particularly well-suited to roasting, pan
frying, and using in soups, stews, and gratins. They can be
baked, mashed, and fried, but will not produce the same
results as the bakers.
And finally, as you must know by now, a new potato is just
that — an immature, small potato of whatever variety. Red
potatoes may be the type most often sold, but that does not
mean that a red potato is a new potato or that a new potato
is a red potato.
--
Wayne in Phoenix
Big on natural foods?? 82.38% of people die of
"natural" causes.
