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Potato Cookng Hints




Source of Recipe


Tallyrand
Whenever possible, cook potatoes in their skins to preserve the minerals and vitamin C which, lie under the skin,peel after boiling, if necessary.
Steaming is the best way of cooking potatoes to retain their shape and texture.
The more water you use to boil potatoes, the more goodness and flavour is lost. Use as little water as possible, and avoid fast boiling, which causes the outer cells of the potatoes to break and makes them go mushy.
When recipes call for peeled potatoes, rather than throwing the skins away I like to peel them thickly and use the skins to make oven chips. Put peelings in a bowl with a teaspoon of oil - more if there are a lot of skins - season well, and stir around until the skins are lightly coated with oil Bake in greased dish in a moderate oven until they' are golden brown, puffed up and crisp.
Peeled potatoes will blacken when exposed to the air. Cook them immediately if possible; if they have to be kept, cover with cold water
Blackening after cooking is caused by acid and iron in the potato, or by the water in certain areas. A little lemon juice or vinegar added to the cooking water helps prevent this.