{"id":14755,"date":"2012-08-01T16:46:07","date_gmt":"2012-08-01T20:46:07","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=13188"},"modified":"2017-01-19T03:29:44","modified_gmt":"2017-01-19T03:29:44","slug":"beware-that-different-potatoes-cook-differently","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/beware-that-different-potatoes-cook-differently\/","title":{"rendered":"Beware That Different Potatoes Cook Differently"},"content":{"rendered":"<p><strong>Different potatoes DO cook differently.\u00a0<\/strong> Most people think a spud is a spud; one is no different from the other.\u00a0 But this isn\u2019t true; all varieties of potato are not the same.\u00a0 Using the correct type for the dish you\u2019re making is important for excellent results.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/mm2ugR6NwmU\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>In today\u2019s culinary college class, we\u2019re examining the potato<\/strong> because it can be cooked in so many ways.\u00a0 The class is meant to focus on cooking methods, but there can be no better example of a food item that can be steamed, baked, poached, fried, roasted, saut\u00e9ed, braised, and even smoked!<\/p>\n<p><strong>Potatoes are categorized by the amount of starch and sugar in them.\u00a0<\/strong> \u201cWaxy\u201d or New potatoes have a high moisture content, a high sugar content and a low starch content.\u00a0 These are usually smaller potatoes with a thinner skin whose flesh is white, red, yellow or purple.<\/p>\n<p><strong>These spuds hold their shape very well when cooked.\u00a0<\/strong> That makes them perfect for use in soups, salads, boiling or poaching whole, as well as shredded for hash browns.\u00a0 A soup with cubed potatoes that don\u2019t hold their shape will quickly turn into a starchy broth.\u00a0 Potato salads NOT made with a waxy potato will soon be mashed potato salad because of these characteristics.<\/p>\n<p><strong>But, there are different potatoes that won\u2019t hold their shape when cooked.<\/strong>\u00a0 Thank goodness, because we wouldn\u2019t have lump-free mashed potatoes without them.\u00a0 This type is called \u201cMealy\u201d or starchy.<\/p>\n<p><strong>Mealy potatoes have a high starch content, low moisture, and low sugar content.\u00a0<\/strong> They are light, dry and mealy when cooked, from which comes their name.\u00a0 These are your basic Idaho, Russet or baking potatoes of a long, regular shape with a rough skin and deep eyes.<\/p>\n<p><strong>Beware that all taters are not created equal.\u00a0<\/strong> You have to consider your desired final result to know which type of potato to choose.\u00a0 For soups, salads, and preparations that need the ingredient to hold its original shape, you\u2019ll need a Waxy potato like Red Bliss, Chef, or purple fingerling.<\/p>\n<p><strong>However, the opposite is true with Mealy potatoes.<\/strong>\u00a0 If you choose an Idaho or Russet potato for anything other than baking or French Fries, it will crumble and fall apart.\u00a0 Imagine a soup where every little cube of tater has disintegrated, is soft and mushy.\u00a0 The soup won\u2019t have the same flavor or eye-appeal as if a Waxy potato were used.<\/p>\n<p><strong>Have you ever tried to bake a red potato?\u00a0 It doesn\u2019t mash like a Russet potato.<\/strong>\u00a0 That\u2019s because it holds its shape better, thus the wrong choice for a baked spud.<\/p>\n<p><strong>Different potatoes are required for different needs.\u00a0<\/strong> Making the right choice could mean the difference between a great dish that everyone compliments, and a mealy starchy mess.<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" target=\"_blank\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Different potatoes DO cook differently.\u00a0 Most people think a spud is a spud; one is no different from the other.\u00a0 But this isn\u2019t true; all varieties of potato are not the same.\u00a0 Using the correct type for the dish you\u2019re making is important for excellent results. In today\u2019s culinary college class, we\u2019re examining the potato<\/p>\n","protected":false},"author":23,"featured_media":23719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[30],"tags":[153],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14755"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=14755"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14755\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23719"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=14755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=14755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=14755"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=14755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}