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When baking whole potatoes I like to pick one up and squeeze it in my hand. If it ruptures cleanly through the centre then it will be cooked all the way through. Surely this method could be used for boiled potatoes in some fashion or another.


While a fork does well to test potatoes in a pinch, my best results have been to use a thin wooden skewer. Fork tines tend to be tapered and could yield false positive results. Wood skewers are of constant diameter (and round, which is a bonus), once you get past the initial taper.


~~ On how long to boil potatoes there probably really isn't any hard and fast, one-size-fits-all rule, (rule of thumb), primarily because the very word potato does not mean one and only one thing. There are many different varieties of potato. But potato density varies by type. So generally does potato size. Both of these factors play a crucial role in how ...


You would probably do best to check the internal temperatures of each and every potato. You can do this with a meat thermometer. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. [ Source: http://whatscookingamerica.net/Q-A/PotatoBaking.htm ] (That's ...


A couple of ways: Physical Resistance Test Stick a knife in the potato and if you feel any resistance going in or coming out, it's not boiled thoroughly. Physical Slide Test Pick one up on a fork and if it can't stay on the fork at all they're done. Visual Inner Test Take one of out the boiling water, slice it in half, and see if it's ...


Im a little late on this debate. However, my husband tells me that his grandmother used to make her bread starter with potato peel and lemon juice. Once started, this culture used to sit in a warm place and be fed sugar and probably flour regularly. Bread was made each day for the family. How are you going 3 years on with your experiment. I'm interested ...


It's almost impossible to tell without studying all the different types of blue/purple potatoes and memorizing slight differences in size and hue. One trick is that the potatoes with the deepest, darkest blue skin typically have purple flesh. And the lighter ones are more likely to have flesh that's yellow or even white. Sometimes, the potato will have a ...


Yes, you can freeze them: I have done it before, and it works just fine. They key (in my experience, that is) is to freeze the balls quickly if uncooked, and put them into the boiling water still frozen when you actually do the cooking. I have also been freezing cooked potato balls, and that works just fine as well -> In that case, warm them up in hot, but ...


Probably. Here's a recipe that that's similar: Au Gratin Potato balls. I'd recommend that you freeze them on sheets, and then once frozen, pack in Ziploc bags. As long as your time frame is so short (anything less than a month), that should be fine.

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