How to buy, store and prepare potatoes

No doubt about it ... Potato beloved is clearly the most popular vegetable in America. Potatoes could easily adapt to many flavors and cooking methods. This section defines the properties and better use of certain varieties of potatoes known how to choose and keep the potatoes and several basic ways to prepare potatoes without any or minimal ingredients added. best

well-known varieties, characteristics and use

Russet Potatoes - This potato is slender, oval shaped with a rough brown skin and a lot of eyes. They have a mealy texture when cooked and boiled russets begin to fall apart when cut due to low moisture and high starch content. This variety of potato easily absorb the butter, salad dressings and sauces. They are best used for baking, frying and mashing.

White, red and yellow potatoes - These potatoes are round and hold their shape when cooked. Because of their high water content and low starch content, they have a stronger position and the structure will not crumble when cut after cooking, they are also slow to absorb the butter, salad dressings and sauces . These potatoes are best for boiling, steaming and frying. They are great with cream or scalloped and salads. Yellow and red potatoes can be mashed, but they will not be as fluffy as russet potatoes -.

New potatoes are freshly harvested and marketed in late winter or early spring, new potatoes are small for small potato variety. Their skin is soft, and they should not be peeled. Once cooked, they have a firm texture and waxy. New potatoes are best when used soon after harvest and prepared by boiling, roasting or steaming.

Tips for buying potatoes When buying potatoes, choose ones that are firm with smooth skins and no buds or errors.

Avoid wrinkles potato skins, sprouting eyes, cut surfaces, weaknesses or dark decayed areas (usually at the ends), or embedded points.

If possible buy potatoes that are fairly clean but not washed. Potatoes, washed loot faster.

Avoid buying potatoes that are greenish or cast. This shows that the potatoes were exposed to light during storage, which can produce a bitter taste, and can be toxic to some people.

Choose potatoes that feel heavy and the same size and shape. They cook about the same time, and it is easier to peel. To store potatoes

Do not store potatoes in a cool, well ventilated, dry and dark, like a closet in the basement dried or fresh (never less than a kitchen sink).& When I kept 45F and 50F (7C and 10C), the potatoes are to several weeks.

If stored at room temperature or in warm place, the potatoes are of superior quality, only about 1 week.

Do not refrigerate potatoes. Starch begins to change and affect the taste of sugar, potatoes blurred even after cooking.

It should not be stored near potatoes, onions.

Tips for Working Potatoes

Clean the potatoes, soak in cold water briefly to loosen the dirt and make cleaning easier. Rub gently with water for vegetable brush or sponge, cut away any eyes or errors.

Always make sure to remove the buds or eyes, peel potatoes, and if the potato appears green under the skin, the skin well to remove the part Green ... that the green could get hurt.

> To prevent potatoes from turning dark, cook immediately after peeling, or cover with water and add a small amount of salt, lemon juice or vinegar.

In the preparation of French fries, soak apples cut potatoes in lightly salted cold water for about 1 hour to remove starch and pan fried some French products.

Use cooked (not raw) potatoes, making a potato dish is to prevent the apples potatoes discolor. Consider cooking the mixture until almost done, let cool and refrigerate; cooked just before serving warm

potatoes and dishes with potatoes do not freeze well because of their tendency to become soft when thawed .. Partially cooked French fries, mashed potato cakes, stuffed baked potatoes can be frozen.

Potato yields three medium potatoes equals about 1 pound, which would give

2 cups French fried potatoes

* 2 cups mashed potatoes

* 2-1/2 cups potatoes, peeled and diced

* 3 cups peeled and sliced potatoes in

2 cups of potato salad

* 2-1/2 cups shredded potatoes

Basic methods of cooking potatoes

potatoes Choose and spot of similar size. Prick each several times with a fork to allow steam to escape during cooking and to avoid the split skins. If a soft skin is desired, rub with cooking oil before baking. Place the potatoes in a baking dish when the heat circulation in the state of their potatoes or muffin tin in a vertical position. (If potatoes are wrapped in aluminum foil and baked, they get more consistency to the steam.)Medium-sized enterprises (6 ounces) potatoes cook for 40-45 minutes at 425F (220C) oven for about 90 minutes, or 350F (175C). When baking several potatoes, keep in mind that a decade of cooking at the same time as a potato. You can reduce cooking Cut the potatoes in half, cutting the long coat with cooking oil and cut down on the seat pan. Half a medium potato should be fork tender, 25-30 minutes, once cooked at 375F (190C) oven. You can check the degree of ripeness and keep warm potatoes and a touch pad of the fingers or pierce with a fork. To serve, use a boxcutter to cut the cross on top and push the sides and ends gently fluff.

Microwave Oven - Choose the means of four (6 ounces each). similar sized potatoes thin. Scrub clean then pierce each potato with a range of 10 to 12 times. Cover the bottom of the microwave oven with a double layer of paper towels. Arrange potatoes in a "speaking of fashion with the smaller ends toward the center and at least one inch apart. Cook on HIGH (100% power) in a microwave oven 700 watts for 10 to 12 minutes. Reorganize and recover after the first 5 minutes. Remove from microwave and wrap individually in foil. Let stand 5 to 10 minutes or until uniformly soft when pinched between your fingers. When baking a potato, microwave on HIGH for 2 minutes, turn, cook another 2 minutes and check for doneness. Add 2 to 3 minutes of cooking for extra potato.

Boiled in the kitchen - Scrub, peel the potatoes quarter. Place potatoes in a saucepan and add enough water to cover, add 1 / 2 teaspoon of salt per liter of water. Cover and simmer over high heat. Reduce heat and simmer until potatoes are tender (15-20 minutes). Remove from heat and drain. Return to low heat and shake the pan until the potatoes are dry. Do not overcook the potatoes or they may leak. One or two slices of onion can be added to water while boiling potatoes to add flavor.

Microwave boiled - Scrub, peel and quarter 4 medium potatoes, place the bottom plate in the microwave (6 oz each.). Add 1 / 4 cup water and cover. Cook high (100% power) and 700-watt microwave oven for 10 minutes. Mix the first 5 minutes to organize tracks and transfer them to the center of the outside edges of the pan and continue cooking for another 5 minutes. Remove baking dish from microwave and let stand for 3 minutes (covered) or until the potatoes reach the desired level of ripeness.

French Fried - Scrub and peel potatoes. Cut into 1/4-inch thick slices with a knife or cutter wrinkled, then cut each slice into 1/4-inch thick strips. Place potato strips in a bowl of cold water. Add a small amount of salt to water to prevent discoloration. Aspiring to 1 hour to remove some starch and maintain their freshness. Heat 4-6 inches of cooking oil to 375 degrees F (190 ° C) in a deep fryer or heavy saucepan. (Important: Do not overfill the fryer or saucepan with oil.) Potatoes drain water and dry with paper towels. Place a handful of potato strips in a wire basket and slowly descends into the hot oil. Bake until golden and tender (about 5 minutes). Orbital basket occasionally while cooking to avoid potato strips from sticking together. Drain on several layers of paper towels. Continue cooking until all batches of small strips are fried. Sprinkle lightly with salt to avoid the fries are soggy and keep warm in a 300F (150C) oven before serving.

Grilled - Scrub the potatoes the same size and coat the skin with cooking oil or soft butter. Place each potato in double layer of heavy aluminum (cut into pieces about 6x9 cm). Each season with salt and pepper lightly. This is the long sides of foil together, fold the edges several times to seal the steam bath. Fold the short sides of foil and pinch together with a seal. Place potatoes packed grid of about 4 inches above medium-hot coals. Bake for 45-60 minutes or until tender, stirring frequently. Cooking time may need to adjust the size of the potato and heat with coal.

Hash browned or Home Fried - Prepare to steam or boil the potatoes, drain. Dice or slice the 1/4x and 3/8-inch thick. Place a large bowl and stir gently optional ingredients such as onions or ham, if desired. Lightly season with salt and pepper and set aside. Grease a large skillet (preferably finish a non-stick ), a few tablespoons of cooking oil, shortening or bacon. Place the skillet over medium-high heat and add seasoned potatoes, mix gently by hand all the songs. Gently often lay the potatoes during cooking (do not flatten a spatula). Boil until the potatoes are golden (about 10-15 minutes). Other fats may be necessary during cooking, so you attack. Season to taste with salt potatoes and pepper before serving.

Puree - Prepare the potatoes peeled and diced by boiling or steaming method drain well. mash with a potato masher, electric mixer or potato masher until no lumps remain. For each pound of potatoes, gradually add 1 / 4 to 1 / 2 cup of warm milk and 2 tablespoons butter or margarine. Add salt and pepper. Beat potatoes with a wooden spoon, whisk or electric mixer until light and fluffy (additional milk may be added to bring the potatoes to desired consistency.) Do not over beat or the starch and will decompose gummy potatoes. If potatoes are not to be served immediately, spoon into a pan or ovenproof baking dish, sprinkle with additional butter, cover and keep warm in a preheated 250F (120C) for.

Pan Roast - Partially boil or steam peeled potatoes, just 10 minutes of cooking, until potatoes are just tender, drain. Place the potatoes in the dish and coat liberally with melted butter or margarine. Bake (uncovered) and 400F (200C) oven for 40-45 minutes or until fork-tender. Frequently baste and turn the potatoes and add the butter as a cook. The potatoes can be seasoned with salt, pepper, parsley or other herbs before serving.

Riced - Boil or steam peeled potatoes, drain. Force potatoes, potato masher or food mill. Add the melted butter or margarine, riced potatoes and serve immediately. Riced potatoes can be prepared mashed potatoes (see technical mashed potato above).

Steamed - Scrub the potatoes and Peel. Use a steamer or a wire on the bottom of a large saucepan. Add enough water to reach the bottom of the grid and bring to a boil over high heat. Add potatoes, cover tightly and cook until tender. The cooking time will be approximately the same as when cooking potatoes. (Note: New potatoes are especially good steamed potatoes After rubbing gently wash, peel a thin strip around the middle of each potato to prevent the skins from bursting during the vaporization of the cooking time will be about 15 minutes - careful not to overcook. ..)

A potato, two potato ...

The potato is a vegetable relatively cheap, low calorie, good source of fiber (especially peels) and a virtual store of vitamins and minerals. It is very versatile and adapts well to many cooking methods.

It is not difficult to learn to buy, store and select the type of potato by cooking technique in particular. There are a variety of ways potatoes can be prepared and an infinite number of lunches, soup, salad, bread, potatoes and garnish recipes. Since there is really no firm rules (guidelines only), try experimenting to find out what variety and cooking method you prefer personally.