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Hints & Tips – Soups, Curries & Casseroles

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  1. When boiling potatoes, always start the potatoes in cold, salted water. If you add potatoes to boiling water, the outside cooks before the inside.
  2. Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.
  3. You’ve got better things to do with your time than peel potatoes. So leave the skin on, it’s healthier and tastes great!
  4. Save time by part cooking potatoes first and refrigerating until ready to cook.
  5. If peeling your potatoes, cut leftover skins in strips and brush with olive oil. Bake at 200 degrees until crispy. Season to taste and use as a snack with dip or crumble on soups or salad.
  6. When cooking potatoes in the microwave, prick the potatoes with a fork, both sides. This allows the water content to evaporate and cook evenly.
  7. Try olive oil for a healthier alternative.
  8. Always cut even size portions so the potatoes cook evenly.
  9. Prevent the darkening of a just peeled potato by cooking it immediately or placing it in cold water until ready to use.
  10. If par cooking potatoes before roasting, remove excess moisture by returning potatoes to stove top to further evaporate any moisture.
  11. How to peel a potato with no peeler! After boiling the potato, put into cold water for 5 seconds. Twist the potato skin off with your hands — it should come right off.
  12. When making curry, use a white variety potato like Nadine as they hold their shape when cooked.

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