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
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20248235
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20241,1035
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20241,2795
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20244,3375
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20244,5255
Other pages you may also like
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201758 K 24.2
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021272 K 23.7
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201875 K 24.3
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 202061 K4.3
How to break eggs properly?
It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...June 26th 202110 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.