Chapter 9 : Potatoes

Potatoes

The potato is one of the popular foods, and most part, most neglected. It always been a staple food. It is sometimes the second consideration after the protein item. The skill of the chef can make the lowly potato, a prized offering to the dining public.

Understanding Potatoes

Waxy/new potatoes:

l High moisture, high sugar, low starch content.

l Holds shape well when cooked.

l Used for salads, soups, hashed browns.

Mature/starchy potatoes, Russets/Idahos and All-purpose

l High starch content, low sugar and moisture.

l Light, dry, and mealy when cooked.

l Ideal for baking, french fries.

l All purpose potatoes, not as dry and starchy as russets. Irregularly shaped, less expensive than russets.

Checking for Quality

High-quality potatoes have these qualities :

l Firm&smooth

l Dry skin

l Shallow eyes

l No sprouts

l No green color

l Absence of cracks, blemishes, and rotten spots

Cooking potatoes

The range of recipes is from simple to complex.

Boiling and Steaming:

l Boiled potatoes are generally started in cold water rather than hot. This allows more even cooking and heat penetration.

l Potatoes are never cooled in cold water, because it makes the soggy.