steamed new potatoes

[Nicos]

Does anyone else steam their potatoes???

Having boiled spuds since time began, I was interested to see one of our French neighbours steamed their potatoes- and so I've been doing this ever since!
They are quicker to cook,don't fall apart, have more flavour, and I presume keep all their nutrients.

My question is...does this work for all types of potatoes or just waxy salad ones??

[shirlthegirl43]

I steam most types of spud. Looking forward to harvesting some lovely floury Golden Wonder this year and trying them in the steamer - I hope it will prevent them falling apart.

[lynda66]

i steam all my veg, not just potatoes, they have so much more flavour, and hold onto more of their vitamin content, and i only peel potatoes for mash, everything else keeps its skin.

my mum gave me her 3 tier steamer when they moved to spain, i couldn't live without it now, boiled veg are so bland in comparison

Lynda xx

[rayj]

I wouldn't pay too much attention to your French neighbours - you'll be blockading the road you live in next!! Boiled new potatoes in their skins and a big dollop of butter on the top will do for me.

[lynda66]

you should try steamed new potatoes, you will be amazed at the difference in flavour

[Alison]

Boil my potatoes and steam everything else on top - you've got to have the water there anyway so may as well make use of it.

[lzyjo]

They family I lived with in France, in Alsace, steamed their potatoes and then ate them with quark. They kind of smashed open in their jackets, (?!) if that makes sense.

[Alison]

They family I lived with in France, in Alsace, steamed their potatoes and then ate them with quark. They kind of smashed open in their jackets, (?!) if that makes sense.

What's quark?

[littlewin]

I steam all my veg its so easy, everything goes in together !!

[lzyjo]

it's somewhere between yogurt and sour cream. It is a tradition eastern European fermented dairy product. It used to be made by hanging milk in a leather sack in a doorway, it would then be slapped every time anyone passed by, to mix the cultures.

[lzyjo]

Maybe kefir is what I'm talking about.

[jacob marley]

Maybe kefir is what I'm talking about.

When i was a kid my mother used to put sour milk in a tea towel and hang it up to strain and she used to call that cream cheese it was a bit tart jacob marley

[Hilary B]

Boil my potatoes and steam everything else on top - you've got to have the water there anyway so may as well make use of it.

That is my approach too. Steaming can NEVER be quicker than boiling, although sometimes it may seem to be. If I haven't got enough steamer space for all I want to cook, the carrots go in with the spuds too.
Then there is the microwave. That will steam anything (and yes, the results are good, if you get it right).
For things which take a long time, I resort to the pressure cooker (and that is steam too, usually).

[Two_Sheds]

What's quark?

Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to Fromage frais. It is not the same thing as cream cheese or cottage cheese. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded whey. (wikipedia)

[Hilary B]

Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to Fromage frais. It is not the same thing as cream cheese or cottage cheese. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded whey. (wikipedia)

I just wish I could get the Spanish "Queso Fresco" in this country (Like Fromage Frais, it translates to 'fresh cheese', but very different in texture).