I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majo
I got a large bag of red potatoes from costco, but it has a lot of eyes and probably 100 dimples all over it. I peeled the first one and extracted the deep eyes
I know already how I can peel cooked potatoes, e.g. by throwing into ice water. According to a german helpster entry, the shell will be easily removable just by
How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is
I know not to eat white-fleshed potatoes if the skin/flesh is turning green. Is there any way to tell with purple potatoes? I know this variety is darker purpl
If I boil potatoes for an hour or more they invariably turn into a mash. Why doesn't this happen if the potatoes are part of Bacalao that is left to simmer fo
I was making mashed potatoes the other day and one of the potatoes I had was a little old. It was not as firm, and was slightly wrinkled than the potatoes I'd j
I use my method which is i peeled potates and washed them with water. Then, i cut them and washed them with water again before cook them. Is i
Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the U
I'm supposed to be boiling it, but this russet potato has this one smooth spot on it. It's not like the rest of the potato's texture, it's almost as smooth as m
I have some store brand frozen hash brown patties that only show to cook them in the oven. They have to cook at 450 degrees for 15 - 20 minutes, and it is 80 d
I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the s
I work at a restaurant. Im a potential management candidate. One of my first projects is researching hand cut fries in an effort to transition from pre-cut frie
Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... s
Sometimes when I steam potatoes, they have a lovely dry, fluffy, crystaline texture. Other times, they're the complete opposite, looking dull with a texture lik
My question is for potato and carrot dumplings as follows, what sort of binder would you recommend to make it more stable for frying or boiling? I've tried eggs
not sure how to put this recipe up for others to cross-reference but it's on food.com if anyone wants to find it. the recipes name is carrot a
Are white potatoes the right type for hash browns? I guess not as I couldn't get them to adhere, without using eggs or flour etc.
I've read numerous articles on the procedure to peel, blanch then bag and store potatoes in a freezer. The procedure states to bring a big pot of water to boil
I liked to cut up a bunch of onions and bellpeppers once a week so that when I make eggs in the morning I just need to put a scoop in the pan and add the eggs o