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I picked my first International Kidney potatoes on 22nd June, since then we have had little rain.
I think this is why the rest of the potatoes I have harvested have been quite floury, something I didn't expect from International Kidney which are meant to be waxy.
So today I did a little research and came across this webpage: Heston Blumenthal Potato Recipes
it's about chips, roast potatoes and mashed potatoes . . . but this caught my eye . . .
. . . and got me wondering if it would help with my floury potatoes.
So I tried it, on the cooker on the lowest setting, a handful of potatoes that have been in the fridge for a week in a pan of water at around 70C (checked with a digital meat thermometer) for 30 mins. Then into some iced water for 5 mins to cool . . . then cooked as usual in boiling water for approx. 20mins . . .
No floury spuds falling apart, they tasted great too
now I can enjoy them as they were meant to be and make some nice potato salad too
I think this is why the rest of the potatoes I have harvested have been quite floury, something I didn't expect from International Kidney which are meant to be waxy.
So today I did a little research and came across this webpage: Heston Blumenthal Potato Recipes
it's about chips, roast potatoes and mashed potatoes . . . but this caught my eye . . .
Creating a perfect, velvety texture requires a little more work, but it's worth it. The end result will be a real taste of luxury.
The success of pommes purees is largely dependent on managing the starch. Cooking has to break down the cell walls of potato without damaging the starch granules. If they're overcooked, the granules leak starch, turning the mash into a sticky, wallpaper-paste-like mass.
The key to preventing this is an initial 30-minute simmer at precisely 72C, which alters a potato's structure so it responds well to the subsequent boiling and mashing. Cooking the potatoes at this temperature starts a process called ''gelatinisation'', in which the starch granules absorb water and swell to become a gel. (The process starts at 45C and stops at about 75C, hence the need for precision.) It also strengthens the potato's cell walls, so they're less likely to disintegrate.
The success of pommes purees is largely dependent on managing the starch. Cooking has to break down the cell walls of potato without damaging the starch granules. If they're overcooked, the granules leak starch, turning the mash into a sticky, wallpaper-paste-like mass.
The key to preventing this is an initial 30-minute simmer at precisely 72C, which alters a potato's structure so it responds well to the subsequent boiling and mashing. Cooking the potatoes at this temperature starts a process called ''gelatinisation'', in which the starch granules absorb water and swell to become a gel. (The process starts at 45C and stops at about 75C, hence the need for precision.) It also strengthens the potato's cell walls, so they're less likely to disintegrate.
So I tried it, on the cooker on the lowest setting, a handful of potatoes that have been in the fridge for a week in a pan of water at around 70C (checked with a digital meat thermometer) for 30 mins. Then into some iced water for 5 mins to cool . . . then cooked as usual in boiling water for approx. 20mins . . .
No floury spuds falling apart, they tasted great too
now I can enjoy them as they were meant to be and make some nice potato salad too
mash yes or roasties, but for decent boiled you need a waxy potato.
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