I'm making potatoes mousseline tomorrow morning for a 3pm service. While the recipe doesn't call for it, I want to wash off as much starch as possible to minim
I was lazy the other day at the grocery store and bought potato salad from the deli instead of ingredients to make my own. That was a mistake. Now I have a big
Is it true that adding mashed potatoes as an ingredient makes cinnamon sweet rolls moister and/or softer? If so, can we simply add a healthy dollop to any yea
Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas? I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 3
Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flav
In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature? As pulao and dry vege
Most potatoes are given a chemical anti-germination treatment to stop them sprouting before we eat them. With crispy potato skins and baked potatoes seen as a
I've tried frying potatoes (generally cubed small, like 1/4") in my cast iron pan but they frequently stick very badly. Badly enough so I've got to resort to sc
Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was usin
What do you call these in English, before the frying process, and where can they be purchased?
I'm half Carpatho-Russian, the love of pierogies is in my blood, but my recent gluten sensitivity has stopped me from eating them, and I really miss them as the
I have found when cutting up sweet potatoes prior to cooking that the cut edges go grey or black when soaked in warm water. I read on another site that using a
I have a new tool. At Walmart they didn't seem to have the kind of potato masher I'm used to, so I bought this thing. (The can of soup is there for size refe
This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it. I find that I a
It seems I got me thinking ... When boiling potatoes in water or a steamer, what, if any, is the effect of peeling the potatoes before vs. after the cooking pr
Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) tempera
I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are n
I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier
I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances,
I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is th