New answers tagged potatoes
Sorry for the late answer. I would say that you did NOT use the wrong potato. In my experience russet potatoes end up MUCH softer than waxy or yellow potatoes, after cooking. That's the reason I only use russets when making mashed potatoes. I ran into a similar situation not too long ago. In this case I was using a mixture of russets and yellow potatoes, ...
It should be stored in a covered bowl with water (unsalted water) as I found through. Don't know much about adding lime juice, but if it is stored with salted water, those potatoes cannot be prepared for a dish anymore.
When I was in the navy, we used to store peeled and cut potatoes in a big plastic bin covered in water. They would be fine for a day or two. In a home setting, I think putting them in a covered bowl with (unsalted) water overnight would probably work fine.
Wash, cut in half, pressure cook 10 to 12 min. Rice, add whatever you like. I use a little butter, milk, garllic, salt, Pepper, whisk with fork.Done in about 20 min.
I have never had a problem boiling potatoes regardless of what temp the water is in the beginning. Usually it's cold as when making mashers but like for stew, its already hot when adding potatoes and they're also fine in the end. Potatoes are generally very forgiving.
The rule of thumb I was thought is... Above ground start hot, below ground start cold. Having said that I hate mushy carrots... They always just get cut and blanched in water at a rolling boil.
11000 feet at the international standard atmosphere makes water boil at 87 degrees. What that means is that if the air pressure at sea level would be 1013 hPa (aka millibars) and +19C then at 11000 ft the water would boil at 87 degrees C. What this means is that you have to use the density altitude to represent your actual air pressure when calculating the ...
I have done this with boiling and then baking sweet potato fries. They turned out alright, but didn't come out as crispy due to the baking having more moisture to pull out (that's my post-facto hypothesis, anyways). I have to admit I'm not a fan of this method for french-fries either – I find that some restaurants who use it tend to give soggy or mushy ...
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