Chapter 18 - Potatoes. Because we eat them often and have devised a great many ways of preparing them, starchy foods require extra study beyond that which we have given to other vegetables. In this chapter, we turn our attention primarily to the preparation of our most important vegetable, the potato. | Chapter 18 Potatoes Chapter Objectives 1. Classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type. 2. Identify characteristics of high-quality potatoes and describe how to store them. 3. Cook potatoes by boiling and steaming. 4. Prepare potato purée. 5. Cook potatoes by baking, sautéing, pan-frying, and deep-frying. Potatoes The potato is one of the most popular foods, and, for the most part, most neglected. It has always been a staple food. It is sometimes the second consideration after the protein item. The skill of the chef can make the lowly potato, a prized offering to the dining public. Understanding Potatoes Waxy or new potatoes High moisture, high sugar, low starch content Holds shape well when cooked Used for salads, soups, hashed browns Mature or starchy potatoes, Russets or Idahos and All-Purpose High starch content, low sugar and moisture Light, dry, and mealy when cooked Ideal . | Chapter 18 Potatoes Chapter Objectives 1. Classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type. 2. Identify characteristics of high-quality potatoes and describe how to store them. 3. Cook potatoes by boiling and steaming. 4. Prepare potato purée. 5. Cook potatoes by baking, sautéing, pan-frying, and deep-frying. Potatoes The potato is one of the most popular foods, and, for the most part, most neglected. It has always been a staple food. It is sometimes the second consideration after the protein item. The skill of the chef can make the lowly potato, a prized offering to the dining public. Understanding Potatoes Waxy or new potatoes High moisture, high sugar, low starch content Holds shape well when cooked Used for salads, soups, hashed browns Mature or starchy potatoes, Russets or Idahos and All-Purpose High starch content, low sugar and moisture Light, dry, and mealy when cooked Ideal for baking, french fries All purpose potatoes, not as dry and starchy as russets. Irregularly shaped, less expensive than russets. Varieties Picking the right potatoes for the right cooking procedure is very important. New potatoes - harvested before full maturity, lower starch content, and thin skins. Russets All-purpose potatoes Yellow fleshed potatoes – includes Yukon gold potatoes Red-skinned potatoes Blue-skinned potatoes Fingerling potatoes Checking for Quality High-quality potatoes have these qualities: Firm and smooth Dry skin Shallow eyes No sprouts No green color Absence of cracks, blemishes, and rotten spots Storing Keep in a cool, dry place, ideally at 55o - 60oF. Do not refrigerate below 45oF because the starch will convert to sugar. New potatoes do not keep well. Purchase one week at a time. Market Forms Fresh, unprocessed Peeled, treated to prevent browning Canned, whole, cooked French fries, blanched, frozen Other frozen, prepared products Dehydrated .
