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
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20251,440
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20241,8165
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 20242,7375
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 20242,8805
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 20242,6335
Other pages you may also like
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201558 K4.0
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201929 K4.1
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202129 K4.5
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .January 17th 20238,0354.8
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 201760 K 24.2
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.