When potatoes are part of, say, Bacalao, why aren't they boiled into a mash?
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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 for a lot longer?
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Should I cut potatoes before boiling for mashed potatoes?
Just keep the chunks about 1 1/2 inches thick; if you cut them smaller, Foster says, they'll take in too much water, start to look transparent and won't soak up the other ingredients later. As you cut the potatoes, place them into a pot with cold water, so they don't discolor.What potatoes should you not use for mashed?
There are basically three types of potatoes: very starchy like Russets, very waxy like Red Bliss, and somewhere in the middle like Yukon Golds. First rule: Don't use the waxy, red potatoes for your mash. They just won't break down enough (read: lumps), nor do they absorb the dairy very well.Do you have to poke potatoes before boiling?
"Yes, it's good to prick them," Smith told Food52. "It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode\u2014it doesn't happen all the time, but it happens every once in a while. The potato is full of water it's trying to turn to steam, or water vapor.Why do some potatoes not cook?
During the growing season, unusually cold weather in a field may cause the potato matter to remain dense thru the length of the center of the potato. When baking, I have actually had it become stringy and resist even cooking it out in the microwave.PORTUGUESE COD FISH RECIPE : Bacalhau à Brás
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