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The Great Potato Cookbook: 250 Sensational Recipes for the World's Favourite Vegetable

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Roast potatoes are a good and traditional accompaniment to roast meat. Prepare the potatoes as for boiling, and parboil them for just a few minutes. Then put in the roasting dish around the meat, and baste them with the juices as cooking goes on. The term general purpose potato includes the great majority of supplies, both round and long types, offered for sale in markets. With the aid of air-cooled storage, general purpose potatoes are amply available throughout the year. As the term implies, they are used for boiling, frying, and baking, although many of the common varieties are not considered to be best for baking. Another way of sautéing potatoes is to produce a Roesti ( Rösti), a dish which originates in Switzerland. Instead of chopping the potatoes into cubes, grate the potato using the coarse setting on a three-sided grater. A potato is a tuber. Originally from South America, the potato is now grown and used as a foodstuff in most parts of the world and is valued for its relative ease of growing and its high carbohydrate content. It is also extremely versatile in the kitchen and can be served boiled, roasted, baked, shallow-fried or deep-fried. There is a large number of varieties of potato, each of which has its own qualities and uses. Finally, some potatoes are harvested while still relatively immature ("new potatoes"), while others ("old potatoes") are left to grow to their maximum size. This also affects the texture and flavour.

A large, all purpose potato. Normally used as an old potato, and traditionally served roast as part of a formal Sunday dinner (with roast beef). Rachael Rayner has provided “50 Delicious and Wholesome Recipes” showcasing the “Potato” as a side dish to compliment your entree choice or standing alone as an entree itself. Whether an everyday family cook or professional chef in a neighborhood restaurant, this cookbook has a marvelous variety from curries to stir fries, from salads to soups, from classics to innovative. Although I enjoy physical cookbooks, this ecopy includes some features that are convenient and appreciated: a Table of Contents that links directly to each recipe, definitions available by highlighting a word, and the ability to adjust the font, the brightness, the text.A white potato, which can be harvested new or, more usually, as an old potato, when it is widely regarded as among the best potatoes for making into chips.

The starchy potatoes are ideal for frying or baking. Under this type we have the Russet, Jewel yam, Japanese sweet and Hannah sweet potatoes. The term baking potato means a potato grown specifically for baking quality. Both variety and farm location are important factors affecting baking quality. A long variety with fine, scaly netting on the skin, such as the Russet Burbank from Idaho, is commonly used for baking. Potato storage facilities need to be carefully considered to keep the potatoes alive and slow the natural process of decomposition, which involves the breakdown of starch. It is crucial that the storage area is dark, well ventilated and, for long-term storage, maintained at temperatures near 4 °C (39 °F). For short-term storage before cooking, temperatures of about 7 °C (45 °F) to 10 °C (50 °F) are preferred. Temperatures below 4 °C convert potatoes' starch into sugar, which alters their taste and cooking qualities and leads to higher acrylamide levels in the cooked product, especially in deep-fried dishes. Stewing is a great way to take care of left over potatoes. Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish. To make stewed potatoes, peel and dice the cold, already boiled potatoes. Make the cubes about 1 centimeter (0.39in) to 2 centimeters (0.79in) across. Mix flour with milk and butter in a saucepan. Bring the sauce to a boil, add the potatoes, and boil gently for 5 min. Add salt, pepper and dill to taste. With new potatoes, look for firm potatoes that are free from blemishes and sunburn (a green discolouration under the skin). Some amount of skinned surface is normal, but potatoes with large skinned and discoloured areas are undesirable. For general-purpose and baking potatoes, look for reasonably smooth, firm potatoes free from blemishes, sunburn, and decay. Avoid potatoes with large cuts, green spots, bruises, decay, sprouting, or shrivelling.

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Serve the potato as hot as you can stand it. Fillings can include butter, grated cheese (something strong like cheddar or red Leicester), baked beans, pesto—you name it. Eat the skin—it really is good for you. For practical purposes, potatoes can be put into three groups, although the distinctions between them are not clear-cut, and there is much overlapping. While the Russet Burbank baking potato is probably the most pleasing for general use, potatoes with oddly-coloured flesh often provide antioxidants like beta-carotene and lycopene. Odd colours may hide greening and rotten spots, though. The term new potato is most frequently used to describe those potatoes freshly harvested and marketed during the late winter or early spring. The name is also widely used in later crop producing areas to designate freshly dug potatoes which are not fully matured. The best uses for new potatoes are boiling or mashing. They vary widely in size and shape, depending upon variety, but are likely to be affected by "skinning" or "feathering" of the outer layer of skin. Skinning usually affects only their appearance.

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