Potato Tips, Sweet Potatoes and sweet potato fried recipe

Potato Tips, Sweet Potatoes and sweet potato fried recipe

Tips:
1. Always boil potatoes when in their skin, it keeps the form, texture and benefits
2. When checking to see if a boiled or baked potato is ready preferably use a fork, since a knife might easily pierce even a raw potato.
3. To make sure boiled potatoes remain in form and crunchy after boiling them, take the water out of the cooker but leave them in, covering the open cooker with a kitchen towel for a few minutes (do the same with rice).
4. In general it is better to steam potatoes, rather than cook them in water as they keep their minerals and vitamins better and do not soak in the cooking water that might damage their texture.
5. For Gnocchi it is better to first bake the potatoes first, the oven heat will dry all excess liquids making it tastier to add less flower when preparing the mix, resulting in fluffier Gnocchi.
6. When grating potatoes, a easy way to get rid of all excess liquids is by using a lettuce dryer, the centrifuge does so very fast and efficiently.
7. If grating or slicing potatoes store in water to prevent blackening and add a few drops of lemon juice.
8. Potatoes are better off not stored in a fridge, when cold the starch turns into sugar and the taste changes, rather store in a cool dark storage.
9. Storing potatoes near onions will make them go green and bloom.
10. Green parts of potatoes must be cut out as they are bitter and poisonous.
11. Calculate 1 large potato per person when making French fries.
12. Potatoes cut for chips are better after soaking in cold water for a couple of hours. Before frying dry them thoroughly using a lettuce dryer, for crispier results.
13. Reheat oil between batches.
14. For crispier fries, fry twice. First fry until golden in 340 degree oil, then drain and let cool at room temperature. Just before serving, fry in 375 degree oil in batches until golden brown; transfer to paper towel and keep in warm oven while frying the rest.
Sweet Potato tips:
1. Sweet Potatoes aren't actually potatoes, they are distant relatives.
2. Sweet Potatoes are rich in Vitamin A, a cancer preventing anti-oxidant, Vitamin B and a ray of minerals.
3. Sweet potatoes will make your soup thicker since they cook fast and "dissolve" in the soup making it thicker without adding allot of calories
4. Select a small or medium size sweet potato with no wrinkles, bruises, sprouts, or decay.
5. They don't last well in the cold (their taste changes and they lose their qualities), and are better in a dark cool place where they can be kept for up to 3 weeks.
6. Sweet Potatoes are rich in Beta Carotene, and when eaten with their skin offers the body a large amount of fibers.
7. If eaten with their skin they must be scrubbed clean thoroughly but do so immediately before you cook them.
8. Always use a Stainless Steel knife when cutting a sweet potato. Using a carbon blade will cause them to darken.
Sweet Potato recipe:
3 large Sweet potatoes, Butter, Salt, Black Pepper
To Fry: Boil for 10 minutes. Peel and cut into lengthwise strips about 1/4 - to 1/2 inch thick.
Cut the Sweet potatoes into finger thin sticks; melt butter in a fry pan, once the butter is bubbling put in a single layer of the Sweet Potato fingers, leave them in the boiling butter for 5 minutes over a medium flame. If they start burning, turn over sooner or turn the heat down.
After 5 minutes turn them over for another 5 minutes, with a lid closed. Than open the lid for a couple more minutes, until golden-Brown and crisp.
Take out of the pan, sparkle coarse salt and grind black pepper, serve immediately. You can also pour some "Sweet and Sour" sauce over the sweet potatoes and some chopped chives or crushed peanuts.
The same thing can be prepared in an oven, only not in butter but rather rub two spoons olive oil over the Sweet Potato fingers, and place in a single layer in an oven, medium-high temperature, and flip once throughout. The time depends on the thickness of the fingers, but about 20 minutes.
When removed from the oven, sparkle coarse salt and grind black pepper, or pour some "Sweet and Sour" sauce over the sweet potatoes and some chopped chives or crushed peanuts.
Serve warm.

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Potato Tips, Sweet Potatoes and a sweet potato fried recipe (with an oven option) and did you know the sweet potato is not simply a potato that is sweet?!

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