Lodinews.com

default avatar
Welcome to the site! Login or Signup below.
|
||
Logout|My Dashboard

From Barbara's Kitchen Cooking potatoes to perfection and when to cook with clay

Print
Font Size:
Default font size
Larger font size

Posted: Friday, March 29, 2013 7:25 am

Dear Barbara:  Why can I bake a russet potato in one hour and it is perfectly done, but when I use the same size red potato, it is not done in the same amount of time? — Annie from Lodi

Dear Annie: It is the type of potato you are using. Russet potatoes are great for baking, but not for dishes that are cooked in liquid for longer periods of time. They will fall apart if boiled too long. Russets have very high starch content, and very low moisture content. That is why they crumble apart and are nice and fluffy when you open them.

Subscription Required

An online service is needed to view this article in its entirety. You need an online service to view this article in its entirety.

Have an online subscription?

Login now

Need an online subscription?

Subscribe

Login

You must login to view the full content on this page.

Thank you for reading 10 free articles on our site. You can come back at the end of your 30-day period for another 10 free articles, or you can purchase a subscription at this time and continue to enjoy valuable local news and information. If you need help, please contact our office at 209-369-2761. You need an online service to view this article in its entirety.

Have an online subscription?

Login now

Need an online subscription?

Subscribe

Login

Poll

Loading…

New Classifieds Ads

Twitter