This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
The right way to cook potatoes
Your mum or dad may have taught you this when you were a child: You take a small sharp knife and try to get through the cooked potato, if you can do it easily, it's cooked. It always works of course, but it's a bit subjective, "easily" is not very easy to appreciate and then it depends on the variety of the potato, "Rattes" for example are much firmer than the "Belles de Fontenay".
Can you do any better than cutting through them with a knife?
Yes, and it's quite simple, let's imagine you want to make melting potatoes, and therefore be sure they are well cooked, then in that case, stick the famous knife in the potato, vertically, and lift the potato.
It comes with the knife? => undercooked, continue cooking
Does it fall off the knife by itself, or does the knife come out by itself? => they are cooked!
Obviously this only works with good sized potatoes, with grits or rattes it's wrong, the weight is too low for them to fall back...
In summary: To test the cooking of a potato, stick a knife vertically into it and lift it up, if the potato stays in place or falls back on its own after a few seconds, it is well cooked.
Can you do any better than cutting through them with a knife?
Yes, and it's quite simple, let's imagine you want to make melting potatoes, and therefore be sure they are well cooked, then in that case, stick the famous knife in the potato, vertically, and lift the potato.
It comes with the knife? => undercooked, continue cooking
Does it fall off the knife by itself, or does the knife come out by itself? => they are cooked!
Obviously this only works with good sized potatoes, with grits or rattes it's wrong, the weight is too low for them to fall back...
In summary: To test the cooking of a potato, stick a knife vertically into it and lift it up, if the potato stays in place or falls back on its own after a few seconds, it is well cooked.
Lasts posts
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20257345
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20256,5803
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20255,9905
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20256,1785
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20254,3485
Other pages you may also like
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.September 29th 201847 K4.1
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017132 K 14.1
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...March 20th 202066 K4.3
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...January 30th 202117 K4.7
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...June 16th 202156 K4.8
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.