What is poutine? I see it popping up more and more on fast food and casual dining menus.
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Last night I started cooking green beans and potatoes in the crock pot, which I covered first with aluminum foil and then the lid, which didn’t fit tightly. I set the crockpot to warm overnight, but when I checked it this morning some of the potatoes were blackened. Are they still safe to eat?
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In my refrigerator today I found a package of commercially prepared shredded hashbrowns that was 2 weeks past the “fresh by” date. The package was swollen up like a balloon so I threw it out. Could the package have contained botulism?
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How and why should I remove starch from uncooked fries?
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If I want to peel my potato by boiling the skins off, do I have to continue boiling the potato for more than 15 minutes to cook it fully?
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I have my own kitchen for the first time so I want to learn all about how to cook potatoes. Everyone tells me that they are easy to prepare, economical, and are really good for you. Where do I start?
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Where can I find out how many pounds of potatoes are consumed each year in the USA and how much is fresh versus frozen or dehydrated?
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I'm almost embarrassed to admit that I'm in my 50’s and have never made potato salad from scratch but that's the way it is. :-) I have two questions for you:
Can I cut up the potatoes (plain old brown potatoes) BEFORE I cook them and, if I do, HOW LONG more or less should I boil them? All the recipes seem to say “until soft” but they never actually give a time for me to check and it seems silly to stand next to the stove to poke a fork into the potatoes every couple of minutes. 10 minutes? 15? 20?
Is there a good reason why the potatoes need to be peeled as long as I’ve scrubbed them clean?
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Do you have any idea how much oil is absorbed by the hash browns at Fast food joints? I know that potatoes can be healthy, and I was hoping that when in a crunch and on the run I could use a napkin and suck up most of the grease from the hash brown. I just was wondering if you knew approximately how much oil is actually getting into the potatoes. Thanks!
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Could you please tell me why when I thaw out last year’s bag of frozen potatoes they are holding a lot of water and are very soggy? We blanch, cool on a baking sheet and then freeze in bags but they are sooo soggy. Please advise.
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