Chapter 12 Potatoes

Solanin

-A poisonous substance found in potatoes that have turned green. -Has a bitter taste.

Waxy Potato

-A young potato high in sugar and low in starch. -Different varieties of waxy potatoes have different moisture content, depending not only on the variety of potato but also on the growing and storage conditions.

Botanically, the potato is a tuber, which is:

-An enlarged underground stem with buds (or eyes) that become new shoots.

All-Purpose

-An irregularly shaped potato suitable for most purposes. -Not usually baked due to its shape. -Not as dry, starchy, or expensive as a russet.

Potato Chips

-Cut potatoes into very thin slices, less than ⅛ in. thick. -Fry in one step in hot fat (375°F).

Why aren't potatoes wrapped in aluminum foil when baked?

-Foil-wrapped potatoes don't bake but rather steam in their own moisture. -The texture of a steamed potato is entirely different from that of a baked potato. (Save yourself the trouble and expense of wrapping in foil and serve a better product.)

The characteristics of poorly baked potatoes are:

-Gray and soggy and have a damp, soft skin.

Waxy Potatoes are characterized by:

-High moisture content, high sugar content, low starch content. -Usually small and round in shape, but some varieties can be large, and some may be elongated. -Flesh is white, yellow, or even blue or purple. -Skin is white, red, yellow, or blue. -Holds shape well when cooked. -Firm, moist texture. -Use for boiling whole, for salads, soups, hash browns, and any preparation where the potato must hold its shape. -Do not use for deep-frying. (High sugar content will cause dark streaks and poor texture.)

New Potato

-Immature potato with tender, thin skin, harvested while the plant top is still green. -Any potato harvested before it is mature, while leaves and stems are still green, is a new potato.

Storing and Handling Potatoes:

-Keep potatoes in a cool, dry, dark place, ideally at 55°-60°F. (If they will be used quickly, you may keep them at room temperature.) -Do not refrigerate. Temperatures below 45°F convert potato starch to sugar. (Refrigerated potatoes must be stored at 50°F for two weeks to change the sugar back to starch.) -New potatoes do not keep well. (Purchase only one week's supply at a time.) -Potatoes begin to turn brown as soon as they are peeled. (To prevent browning place peeled potatoes in cold water immediately.) -Potatoes may be peeled in advance and stored a short time under water, although some nutrients will be lost. -Remove all green parts when peeling potatoes

Russets or Idahos Potatoes are characterized by:

-Long, regularly shaped potatoes with slightly rough skin. -Ideal choice for the traditional baked potato. -Best potato for French fries because the high starch content produces an even, golden color and good texture. -Also, the regular shape means little trimming loss. -May be mashed, but is generally too expensive for that purpose. -Sizes are indicated by count per 50-pound carton. (For example, 100s average 8 ounces each.)

Red Skinned Potatoes:

-May have white, pink, or yellow flesh. Most of them are of the waxy type. Red Bliss- has long been one of the most popular waxy potatoes.

Should you cook and serve a New potato with its skin on?

-New potatoes are usually cooked and served with the skins on.

All-purpose Potatoes (or chef potatoes).are characterized by:

-Not as dry and starchy as russets. -Irregularly shaped. -Less expensive than russets. -Suitable for most purposes, but not usually used for baking because of irregular shape. -Especially useful for puréeing or mashing, or any preparation in which the shape of the whole potato is not important. -Note: Very knobby potatoes are wasteful when pared in a mechanical peeler.

Duchesse Potatoes

-Potato purée mixed with butter and egg yolks.

Should you peel your potato before boiling or steaming?

-Potatoes are peeled or left unpeeled for boiling and steaming. -For most purposes, they are peeled. -Peel thoroughly with a swivel peeler and remove all eyes. -Place peeled potatoes immediately in a container of cold water to prevent browning.

__________ potatoes are most often used for baked potatoes.

-Russet

What potato is the standard choice for baking and deep-frying?

-Russet Potatoes

Why are Russets often called Idaho Potatoes?

-Russets, often called Idaho potatoes because so many russets are grown in that state, are high-starch potatoes. They have a regular, elongated shape, brown or reddish-brown, rough skin, and white flesh. -These are the standard choice for baking and deep-frying.

Because new potatoes have not matured, they have a lower ________ content and tender, thin skin.

-Starch

Traditional main courses in western cooking feature a protein item, one or more vegetables, and a ________.

-Starch -The potato is, of course, a vegetable, but because of its high starch content it usually serves the same function on the menu as grains and other starchy foods.

Russet

-Starchy potato often used for baking and deep-frying.

Potatoes are traditionally classified as either:

-Starchy, low-moisture varieties or -Waxy, high-moisture varieties

True or False: Most French fries served are made from blanched, frozen product.

-True

Boiled potatoes are generally started in cold water

-True -This allows for more even cooking and heat penetration from outside to inside during the relatively long cooking time required.

When may potatoes be cooked with salt?

-When it would be difficult or impossible to season the dish after cooking. -When potatoes are cooked in salted water, the exterior portions break down and begin to fall apart in the cooking water before the interior is cooked to doneness.

The characteristics of properly baked potatoes are:

-White, fluffy, mealy, and steamy, and they have a dry skin that crackles slightly when pressed.

What should you look for when checking a potatoes quality?

1. Firm and smooth, not soft or shriveled. 2. Dry skin. 3. Shallow eyes. 4. No sprouts. -Sprouting potatoes are high in sugar. 5. No green color. -Green areas develop on potatoes stored in light. -These areas contain a substance called solanine, which has a bitter taste and is poisonous in large quantities. -All green parts should be cut off before cooking. 6. Absence of cracks, blemishes, and rotten spots.

Mature or Starchy Potatoes fall into two categories:

1. Russets or Idahos 2. All-purpose potatoes (sometimes called chef potatoes). (Mature or Starchy Potatoes have a high starch content, low moisture and sugar. They're light, dry, and mealy when cooked.)