Still, if you bought a bag weeks ago and now you think they might be past their prime, it can be a little murky.(And no, you can’t just cut the mold off, because the tiny invisible spores could already be growing elsewhere in the tuber.).Long or large sprouts are a sign that the potato is probably past its prime and should be tossed.While the color itself is just a harmless increase in chlorophyll, it’s also a sign of something more sinister: According to the USDA, when a spud turns green, there’s usually an increase in a toxic compound called solanine, which can cause headaches, nausea and neurological problems in large amounts.But the USDA also says that you can safely “just peel the skins, shoots and any green color” because that is where the solanines concentrate.If the potatoes came in a plastic retail bag, transfer them to a basket so they can breathe.Store them too cold (i.e., your fridge) and the starches will turn to sugar, affecting taste and texture.Potatoes will turn green from too much sunlight, so keep them somewhere dark and cool (like a cellar).• Roasted Potato Galette with Crème Fraîche and Smoked Salmon. .

9 Mistakes You're Probably Making When Cooking Potatoes

Yet you can mess up your trusty potato with your cooking technique, leaving them partly raw, mushy, watery, soggy, or just plain bad.Sign up for our daily newsletter for more great articles and tasty, healthy recipes.Don't steam, boil or overcook the reds or the golds and you will avoid the glue-like texture,” says Executive Chef Joseph Rizza of Prime and Provisions, a Chicago steakhouse.“I like a traditional russet potato, they are consistent and always yield a great finished product.The red potato and Yukon Gold are very waxy and starchy, so if they are not properly cooked you will be eating something that may taste similar to glue,” he says.Don’t bring potatoes to a full boil unless you want to take a bite into a raw interior.To make them properly, simmer the potatoes in a pot of water, cut or uncut, for about 12-15 minutes.There is not a specific temperature for boiling or simmering, it really depends on the stove, and the pots you own,” he says.Cook mashed potatoes low and slow to give them the perfect consistency.“Salting the water not only seasons the potato, but it also allows it to boil to a hotter temperature.“Some people like to toss the raw potato with all sorts of seasonings and what not, then put them on a tray and cook them in the oven.“I'm guessing 99 percent of the time they're cooked with sweet seasonings and pecans,” says Bayer.“That sweet/char combo and chimichurri or Italian salsa verde style sauce is perfect.“The process of cooking potatoes straight on the sheet is what causes the bottom to get overcooked,” says Bayer.The bed of salt prevents the potatoes from coming in direct contact with the baking sheet,” he says.“After washing your potato, place them whole either peeled or not in a steaming basket, you can buy that at any large grocery store in the cooking utensil aisle),” says Rizza. .

10 Mistakes You Might Be Making with Sweet Potatoes

But sweet potatoes with cuts, gouges, bruises and blemishes have already started going bad.You can cut out the bruised parts and cube the rest for roasted side dishes , but they’re not a candidate for any recipe that calls for a whole baked sweet potato. .

The Secrets to Soft, Fluffy Gnocchi

For years, my parents have owned a cozy vacation home in the village of Oulx, where the butcher still does his own slaughtering, and herds of cows amble down from high pastures in early fall (you can see them go by our kitchen window).I preferred to help my mother prepare warming dinners in the tavernetta, the snug, comfy wood-paneled family room next to the wine cellar.In the tavernetta’s rustic kitchen we made robust winter braises like brasato al Barolo (beef braised in Barolo wine), creamy polenta with fontina and Gorgonzola, and my mom’s famously soft, pillowy gnocchi (pronounced NYOH-kee) tossed in a rich sausage ragù.Though I admit I’ve since eaten delicious gnocchi at a handful of good Italian restaurants known for their authenticity, I’d still rather make them at home.Good gnocchi, which are essentially light potato dumplings, shouldn’t be tough or chewy at all; they should be soft and delicate, with a silky-smooth texture—just like my mother’s.Classic Italian homemade gnocchi are pressed on a fork to curl them and impart the traditional ridges.There’s a variation of my mother’s simple ragù with sausage and leeks, perfumed with lots of fresh herbs; a melty, creamy Gorgonzola sauce that comes together in minutes; and a brown butter and sage sauce that I pair with pan-seared gnocchi for a little variety.Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch, at least one hour.Don’t refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy. .

The 7 Biggest Mistakes You Make When Baking Potatoes

With a fluffy, melt-in-your-mouth interior and a crispy, salty skin, a perfect baked potato is a thing of beauty.And if the steps to make them better are remarkably easy, there's no reason to suffer sad, shriveled baked potatoes anymore.If a potato bakes with one side touching a sheet pan, you'll get a hard spot and possibly uneven cooking.Place a thin wire rack inside a rimmed baking sheet.(Note: Your baking time will vary depending on the size of your potato and how hot your oven runs.).They might be done a bit faster, but the high heat temp will leave you with overly browned skins that might even char in spots.And since the whole point of a perfectly baked potato is to have skins as delicious as the fluffy interior, there's no charring allowed.You know when meat is perfectly cooked by measuring the internal temperature; the same is true for baked potatoes.Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven.Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.Return the pan to the oven for 10 minutes — the temperatures of the potatoes won't climb more than 2 or 3 degrees in that time.The oil will crisp up the skins that were dehydrated during the long bake, and the salt will add delectable flavor.Quickly jab a serrated knife through each potato as soon as the pan has cleared the oven. .

Mistakes Everyone Makes When Cooking Potatoes

Amazingly versatile, and fantastic as a rustic entree or a gussied up side dish... what's not to love about potatoes?Potatoes come in a zillion varieties, but they fall into three basic categories. .

How to tell if potatoes are bad?

Maybe you are like me and have found some potatoes in the pantry that look like an alien- growing new roots, or even worse finding a mushy moldy lump.Well even though the mushy mold lump is one I wouldn’t question throwing out- what about the ones that have sprouted new roots?Raw potatoes should be blemish free, firm to the touch, and tight skin.If potatoes aren’t stored properly and have been exposed to light then they will often turn green due to the production of chlorophyll.Symptoms include nausea, diarrhea, stomach cramps, vomiting, headache, dizziness, among other things.According to Science Direct “consumption of up to 5 g of green potato per kg of body weight per day does not appear to cause acute illness.” So, if you do eat some you will probably be ok.Red potatoes are bad if they are soft, mushy, smell moldy, and have shriveled or have long sprouts.They are higher in vitamin C and starch, both of which is slightly diminished when a potato is cooked.Raw potatoes will typically stay fresh for at room temperature for 1-2 weeks, or refrigerated for 2-3 months.In order to prevent moisture which leads to spoiled potatoes, it’s best to keep them in an open bowl, or bag, which will allow air flow.You will notice the bags potatoes come in when you buy 5-10 lbs are usually mesh or have holes in them.Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.5 from 1 vote Print Recipe Pin Recipe Prep Time 5 mins Total Time 5 mins Course Side Dish Cuisine American Servings 1 Ingredients 1x 2x 3x 1 potato Instructions Rinse potatoes under water making sure to scrub away any dirt.If the potato has long spouts, is soft, wrinkled, or has lots of dark spots get rid of it.Notes Good potatoes should be free of blemishes, firm, tight skin, and no sprouts, or green coloring. .

Potatoes starting to get a bit soft. Still OK?

Wondering if they're safe to use or should I go when in doubt, throw them out and let the wildlife decide whether they're compost.I'm Nesco-ing some ribs (in a foil pouch) and tossed a few in anyway but thought I'd petition the experts and see what you think. .

How To Make Roasted Potatoes Perfectly

Once upon a time I used to make roasted potatoes by putting oil in a cake pan, adding cut up potatoes, salt and pepper and then roasting until brown outside and cooked through.To make them soft and fluffy on the inside, but brown and crunchy on the outside there are three things you need to do.Here’s a video showing the techniques needed to roast potatoes perfectly:.Partially cover the pot and put it over high heat until it reaches a simmer.Don’t go far away since potatoes have a tendency to boil over and make a big mess.Put the pan into the preheated oven until the oil is smoking hot, 5 minutes does the trick.That shake breaks up the edges of the potatoes a bit making them brown better (because tiny bits and edges brown more than flat smooth pieces).Line a large plate with kitchen towel and transfer the potatoes onto it.You can shimmy the plate around a bit so that the potatoes get blotted on all sides.Soft and fluffy, crunchy, golden roasted potato bliss!Perfect Roasted Potatoes Author: Christine Pittman.Cuisine: American Print Recipe Pin Recipe DESCRIPTION Learn the tricks to make roasted potatoes that are soft and fluffy inside but brown and crunchy outside.Here are some items that I find helpful for making this recipe: Chef’s Knife.Metal Spatula Listen to me explain briefly about how to make these roasted potatoes, with some great tips along the way, by clicking the play button below: Ingredients Scale 1x 2x 3x 2 lbs.table salt ¼ cup cooking oil.Partially cover the pot and put it over high heat until it reaches a simmer.Don’t go far away since potatoes have a tendency to boil over and make a big mess.Put the pan into the preheated oven until the oil is smoking hot, 5 minutes does the trick.That shake breaks up the edges of the potatoes a bit making them brown better (because tiny bits and edges brown more than flat smooth pieces).Add 1/2 teaspoon of the kosher salt and the coarse black pepper.Line a large plate with kitchen towel and transfer the potatoes onto it.You can shimmy the plate around a bit so that the potatoes get blotted on all sides. .

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