Potato Tips, Sweet Potatoes and sweet potato fried recipe
Tips: 1. Always boil potatoes when in their skin, it keeps the shape, texture and nutrients 2. When checking to see if a boiled or baked potato is ready preferably use a fork, as a knife might easily pierce even a raw potato. 3. To ensure boiled potatoes stay firm and crunchy after boiling them, take the water out of the cooker but leave them in, covering the open cooker with a kitchen towel for a few minutes (do the same with rice). 4. Generally it is better to steam potatoes, rather than cook them in water since they keep their minerals and vitamins better and do not soak in the cooking water that might damage their texture. 5. For Gnocchi it is better to bake the potatoes in an oven first, the oven heat will dry all excess liquids making it tastier to add less flower when preparing the mix, resulting in lighter Gnocchi. 6. When grating potatoes, a fun way to get rid of all excess liquids is by using a lettuce dryer, the centrifuge does so quickly and efficiently. 7. If grating or slicing potatoes store them in water to prevent blackening and add a few drops of lemon juice. 8. Potatoes are better off not stored in a fridge, when cold the starch turns into sugar and the taste changes, rather store in a cool dark storage. 9. Storing potatoes near onions will make them go green and bloom. 10. Green parts of potatoes must be cut out as they are bitter and poisonous. 11. Allow 1 large potato per person when making French fries. 12. Potatoes cut for chips are better after having soaked in cold water for a couple of hours. Before frying dry them completely using a lettuce dryer, for crispier results. 13. Reheat oil between batches. 14. For crispier fries, fry twice. First fry until golden in 340 degree oil, then drain and let cool at room temperature. Just before serving, fry in 375 degree oil in batches until golden brown; transfer to lined baking sheets and keep in a low temperature oven until served- though don't wait long. Sweet Potato tips: 1. Sweet Potatoes are not actually potatoes, they are very distant relatives. 2. Sweet Potatoes are rich in Vitamin A, a cancer preventing anti-oxidant, B and a range of minerals. 3. Sweet potatoes will make your soup thicker seeing as they cook fast and "dissolve" in the soup making it thicker without adding allot of calories 4. Select a small or medium size sweet potato with no wrinkles, bruises, sprouts, or decay. 5. They don't last well in refrigerators (their taste changes and they lose their qualities), and are better in a dark cool place where they can be kept for up to 3 weeks. 6. Sweet Potatoes are rich in Beta Carotene, and when eaten with their skin offers the body a large amount of fibers. 7. If eaten with their skin they must be rubbed clean thoroughly but do so immediately before cooking them. 8. Always use a Stainless Steel knife when cutting a sweet potato. Using a carbon blade will cause it to darken. Sweet Potato recipe: 3 large Sweet potatoes, Butter, Salt, Black Pepper To Fry: Boil for 10 minutes. Peel and cut into lengthwise strips about 1/4 - to 1/2 inch thick. Cut the Sweet potatoes into finger thin sticks; melt butter in a fry pan, once the butter is boiling place a single layer of the Sweet Potato fingers, leave them in the boiling butter for 5 minutes over a medium flame. If they start burning, turn over sooner or turn down the heat. After 5 minutes turn them over for another 5 minutes, with a lid closed. Than open the lid for a couple more minutes, until golden-Brown and crisp. Take out of the pan, sparkle coarse salt and grind black pepper, serve immediately. You can also pour some "Sweet and Sour" sauce over the sweet potatoes and some chopped chives or crushed peanuts. The same thing can be prepared in an oven, only not in butter but rather rub two spoons olive oil over the Sweet Potato fingers, and place in a single layer in an oven, medium-high temperature, and flip once throughout. The time depends on the thickness of the fingers, but about 20 minutes. When removed from the oven, sparkle coarse salt and grind black pepper, or pour some "Sweet and Sour" sauce over the sweet potatoes and some chopped chives or crushed peanuts. Serve warm.
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