To Know How To Steam Potato And What Are The Best Varieties For Steaming And Boiling?

June 16th, 2011

STEAMING POTATOES

These days the strain cooker isn’t an important part of the battery de cuisine. Potatoes cooked in a stress cooker take 5-6 minutes but precision cooking is significant, in any other case the results are slop. Specific directions are given with every cooker however as a normal rule only a few tablespoons of water are needed and it should be delivered to the boil earlier than the potatoes are put in the pot. As soon as the cooking time has finished, the cooker should be cooled immediately. From the point of view of nutrient worth, stress cooking of potatoes is not really useful until the cooking liquor is served with the potatoes. Best outcomes are had by leaving the potatoes unpeeled. During steaming, moisture frequently condenses on the surface of the greens and sugars, minerals, vitamin C and the B vitamins can dissolve in the moisture.

Steaming without stress takes somewhat longer than boiling but the outcomes are lighter and the flavour seems to intensify. But, as a result of the potatoes take 10-15 minutes longer to cook there’s a better loss of nutritional vitamins (especially C) than when potatoes are boiled.

The most cost effective steamers come from Japan and China. The Japanese model is a collapsible metal basket with brief legs that fits into any saucepan. Chinese language steamers are rustic bamboo baskets, available in various sizes, with a separate steel stand.

BEST VARIETIES FOR BOILING AND STEAMING

Jersey Royal, Belle de Fontenay (La Ratte, Cornichon), Bintje, Kipfler, Pink Fir Apple, Charlotte and any Cyprus, Egyptian, Dutch or Belgian selection or any freshly dug potato.

An eight oz (225 g) serving of boiled potatoes without butter averages a hundred and sixty calories.

BOILED POTATOES

Take care to cook dinner even-sized potatoes, and boil them of their pores and skin except you want to ‘turn’ them to offer a uniform shape. Permit between 15 and 30 minutes depending on the dimensions of the potato earlier than you test if they are ready. Quantities over 2 lb (900 g) in one pan will take longer.

Put new potatoes into boiling salted water, old into cold. Simmer gently. Drain carefully, peel if necessary and toss in butter; garnish with parsley or mint and serve. If you happen to see Pommes de Terre Persillées on a French menu, it means potatoes boiled and sprinkled with parsley and melted butter. Occasionally bacon is included.

BOILED PINK FIR APPLES

This old English variety with its pink pores and skin, nobles and distinctive tuber shape is the closest this nation has to the dense-skinned waxy forms of France. It lends itself particularly effectively to salads but merely boiled it’s good enough to serve alone or as an accompaniment to any dish whatsoever. The skin is agency and difficult however peels away very easily after boiling.

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