New Potatoes?
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- Barbel
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New Potatoes?
I think I read somewhere that spuds for mashing should be cooked in cold water brought to the boil and that new potatoes should be dropped into boiling water to cook. I've no idea whether it makes any discernible difference. Does it?
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- Barbel
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Re: New Potatoes?
And while I'm thinking of it what purpose is served by 'browning' mince,??
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- Andytheammer
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Re: New Potatoes?
Chris after watching Gone Fishing with Mortimer & Whitehouse I’d give “Trapped Potatoes” a go
Andy Sewell
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- Barbel
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Re: New Potatoes?
Andytheammer wrote: ↑Mon Dec 30 2019 18:12 -That wouldn't be trapped tinned potatoes would it Andy?Chris after watching Gone Fishing with Mortimer & Whitehouse I’d give “Trapped Potatoes” a go
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- John Milford
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Re: New Potatoes?
Chris Hammond wrote: ↑Mon Dec 30 2019 17:38 -It liquefies the fat Chris, so that you can pour it off (if you don't like greasy mince).And while I'm thinking of it what purpose is served by 'browning' mince,??
I think something similar applies to spuds. Cooking potatoes by boiling up from cold water will take out more of the starch - which you then pour away with the water before mashing?
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- Barbel
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Re: New Potatoes?
John Milford wrote: ↑Mon Dec 30 2019 18:28 -Ah that makes sense John. I have to say though, as I only eat the 5% fat lean steak mince there isnt a huge amount of fat residue if any.Chris Hammond wrote: ↑Mon Dec 30 2019 17:38 -It liquefies the fat Chris, so that you can pour it off (if you don't like greasy mince).And while I'm thinking of it what purpose is served by 'browning' mince,??
I think something similar applies to spuds. Cooking potatoes by boiling up from cold water will take out more of the starch - which you then pour away with the water before mashing?
I did wonder if the spud thing was related to a need to gradually heat up the potato for mashing purposes.
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- Barbel
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Re: New Potatoes?
If it's a soft floury type if potato, starting it off in cold water helps it to stop breaking up before it's properly cooked.
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- Barbel
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Re: New Potatoes?
zodiac wrote: ↑Thu Jan 02 2020 11:10 -That makes sense bud.If it's a soft floury type if potato, starting it off in cold water helps it to stop breaking up before it's properly cooked.
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Re: New Potatoes?
If it grows above ground or new potatoes then put into boiling water. The rest cook from cold.