questions about boiling potatoes

Quoted message said:

tips about boiling potatoes?

I always peel them first, if I intend to peel them at all,
although it must be acknowledged that removing the peel
allows some trace vitamins to leach out as they boil.
However, if you depend on potatoes for trace vitamins,
perhaps your whole diet needs to be looked at.

I've never noticed removal of the peel to expose
potatoes to the danger of mushiness; that depends on
regulating the water temperature and removing them at
just the right moment.

Cutting large potatoes into chunks, of approximately golf-
ball mass, is sensible. Just make sure all the chunks are
about the same size.

Neil

[email hidden] wrote in news:00pt60hhnt7knbheup2lksaa6g1kbc5rg4@
4ax.com:

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

There will probably be a war over whether to boil potatoes
with or without the skin. I personally don't see a downside
to the latter. If you're going to use the potatoes for
potato salad or other dish where you want the pieces to hold
their shape, make sure you use a waxy-textured potato like
red boiling potatoes or red new potatoes. Many other
varieties are mealy and will disintegrate.

I'm very anal about having the potatoes for potato salad
"just right". I generally use red boiling potatoes, peel
them, and cut them in as uniform size and shape pieces as
possible. As they cook, I check them for doneness frequently
with the point of a thin sharp knife. Bear in mind that
potatoes will continue to cook slightly after draining, so
pull them just before the point of doneness you want.

Boiling potatoes whole usually leaves a potato with
over-cooked exteriors and firmer middles. That's not
to my liking.

Wayne

Quoted message said:

dh_ld NEWBIE crossposted:

Can anyone share some tips about boiling potatoes?

Thanks for any help! David

Much depends upon which type of potato and for what the
boiled potatoes will be used.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Quoted message said:

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years have
been microwaving them.

I'm not even going to try and understand the above.

Quoted message said:

I do remember cooking them with the skins on, and that it
often got the water dirty, plus it was a hot and irritating
experience to get the skins off when they finally got done.
It also took a long time. Is it better and faster to skin
them first, or do they get all mushy or something without
the skins on? How about cutting them up....is there a down
side to that or is it about the same result in a shoter
period of time?

Always cook them whole with the skins on. Much more
potato flavor.

-sw

[email hidden] (WardNA) wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

tips about boiling potatoes?

I always peel them first, if I intend to peel them at all,
although it must be acknowledged that removing the peel
allows some trace vitamins to leach out as they boil.
However, if you depend on potatoes for trace vitamins,
perhaps your whole diet needs to be looked at.

I've never noticed removal of the peel to expose
potatoes to the danger of mushiness; that depends on
regulating the water temperature and removing them at
just the right moment.

Cutting large potatoes into chunks, of approximately golf-
ball mass, is sensible. Just make sure all the chunks are
about the same size.

Neil

Salt the water and make sure all the potatoes are uniform in
size so they all cook in the same time. All the rest is
choice of dish and personal likes. Oh and water to cover.

Some think the potatoes are easier to peel after cooking,
some don't think that.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

I never peel little new potatoes, for boiling or
microzapping. I just wash them and we eat the skins. For
bigger ones, I peel first. Whether or not they fall to bits
has a lot to do with the type of potato you choose. For mash
you really want floury varieties like King Edward and Maris
Piper. For just boiled, a waxy variety is better. For little
spuds eaten whole in their skins, Pink Fir Apple and
Charlotte are good.

If you want the spuds to cook quicker, cut them smaller. In
the M/W size is less important, and once you have spuds for
more than 3 people, boiling them is as quick or quicker. I
prefer the taste and texture of boiled spud: they lend to go
a little leathery in the M/W
--

Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.ukOpen ↗ Click on Kate's Pages
and explore!

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

I never peel little new potatoes, for boiling or
microzapping. I just wash them and we eat the skins. For
bigger ones, I peel first. Whether or not they fall to bits
has a lot to do with the type of potato you choose. For mash
you really want floury varieties like King Edward and Maris
Piper. For just boiled, a waxy variety is better. For little
spuds eaten whole in their skins, Pink Fir Apple and
Charlotte are good.

If you want the spuds to cook quicker, cut them smaller. In
the M/W size is less important, and once you have spuds for
more than 3 people, boiling them is as quick or quicker. I
prefer the taste and texture of boiled spud: they lend to go
a little leathery in the M/W
--

Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.ukOpen ↗ Click on Kate's Pages
and explore!

I always leave the skins on, because I like to eat them with
the skins on.

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

My uncle lost a hand in an industrial accident. He used to
peel his cooked potatoes at the table by pinching them just
so; the skin came off in one piece. I never learned to do
that, but I never had to.

I cook potatoes with the skins on because I notice that the
water is much less starchy that way, and I hoard calories.
Peel them before boiling -- in fact, cube them while still
raw -- to reduce their carbohydrate content.

Jerry
--
Engineering is the art of making what you want from things
you can get. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯-
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Quoted message said:

Peel them before boiling -- in fact, cube them while still
raw -- to reduce their carbohydrate content.

Jerry-Atric

Then why bother, you senile [censored]... they're potatoes, a
STARCH. Idiot.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

In article <[email hidden]>,

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

I don't think it makes a difference. Try boiling two or
three potatoes with the skin on, and try a few peeled
potatoes. You can than decide which you think works best.

I personally prefer to boil them with the skins on until
tender but not soft and mushy and eat them skins and all.
Even mashy's I like to leave skins on for the flavour and
the food value. Of course this presumes you're boiling thin-
skinned white or red potatoes. Wash, remove eyes or
blemishes, and place 'taters in cold salted water, cover
with the lid ajar and bring to a boil, reduce heat and boil
gently for about 20 minutes until a toothpick passes in to
the centre easily. Drain and serve whole without peeling.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I used
to do it back when microwaves weighed a hundred pounds and
cost a hundred dollars, but for the past several years
have been microwaving them. I do remember cooking them
with the skins on, and that it often got the water dirty,
plus it was a hot and irritating experience to get the
skins off when they finally got done. It also took a long
time. Is it better and faster to skin them first, or do
they get all mushy or something without the skins on? How
about cutting them up....is there a down side to that or
is it about the same result in a shoter period of time?

Thanks for any help! David

If the potatoes are to be used for potato salad, then they
really need to be cooked in the skin. Otherwise, chop 'em up
and boil them. If you cut them up, you will use less energy
and time in their cooking.

S

"Stephanie Stowe" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I
used to do it back when microwaves weighed a hundred
pounds and cost a hundred dollars, but for the past
several years have been microwaving them. I do remember
cooking them with the skins on, and that it often got
the water dirty, plus it was a hot and irritating
experience to get the skins off when they finally got
done. It also took a long time. Is it better and faster
to skin them first, or do they get all mushy or
something without the skins on? How about cutting them
up....is there a down side to that or is it about the
same result in a shoter period of time?

Thanks for any help! David

If the potatoes are to be used for potato salad, then they
really need to be cooked in the skin. Otherwise, chop 'em
up and boil them. If you cut them up, you will use less
energy and time in their cooking.

S

Why? If the right potatoes are used and are sliced or
cubed uniformly, I find it much easier to peel first for
potato salad. In fact, the pieces of potato cook are more
evenly cooked.

Wayne

Wayne Boatwright said:

"Stephanie Stowe" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I
used to do it back when microwaves weighed a hundred
pounds and cost a hundred dollars, but for the past
several years have been microwaving them. I do remember
cooking them with the skins on, and that it often got
the water dirty, plus it was a hot and irritating
experience to get the skins off when they finally got
done. It also took a long time. Is it better and faster
to skin them first, or do they get all mushy or
something without the skins on? How about cutting them
up....is there a down side to that or is it about the
same result in a shoter period of time?

Thanks for any help! David

If the potatoes are to be used for potato salad, then
they really need to be cooked in the skin. Otherwise,
chop 'em up and boil them. If you cut them up, you will
use less energy and time in their cooking.

S

Why? If the right potatoes are used and are sliced or
cubed uniformly, I find it much easier to peel first for
potato salad. In fact, the pieces of potato cook are more
evenly cooked.

Wayne

Why peel them at all? Just eat the skins.

Cutting to a uniform size and shape has more effect on even
cooking than skin/no skin.
--

Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.ukOpen ↗ Click on Kate's Pages
and explore!

Kate Dicey <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

"Stephanie Stowe" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
"]news:[email hidden]...
> Hi again,
>
> Can anyone share some tips about boiling potatoes? I
> used to do it back when microwaves weighed a hundred
> pounds and cost a hundred dollars, but for the past
> several years have been microwaving them. I do
> remember cooking them with the skins on, and that it
> often got the water dirty, plus it was a hot and
> irritating experience to get the skins off when they
> finally got done. It also took a long time. Is it
> better and faster to skin them first, or do they get
> all mushy or something without the skins on? How about
> cutting them up....is there a down side to that or is
> it about the same result in a shoter period of time?
>
> Thanks for any help! David

If the potatoes are to be used for potato salad, then
they really need to be cooked in the skin. Otherwise,
chop 'em up and boil them. If you cut them up, you will
use less energy and time in their cooking.

S

Why? If the right potatoes are used and are sliced or
cubed uniformly, I find it much easier to peel first for
potato salad. In fact, the pieces of potato cook are more
evenly cooked.

Wayne

Why peel them at all? Just eat the skins.

Cutting to a uniform size and shape has more effect on
even cooking than skin/no skin.

You're right, of course, Kate. Perhaps I wasn't clear...I
peel AND cut in uniform pieces before boiling.

That said, however, I do like and eat the skin on potatoes
in many preparations. I especially like to eat the skins on
baked potatoes. In traditional potato salad, however, I
really prefer them peeled. Somehow I don't care for potato
peels and a mayonnaise-based dressing. If I use red-skinned
new potatoes, I leave the peel on and dress them with a
vinaigrette and fresh herbs.

Cheers, Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Stephanie Stowe" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi again,

Can anyone share some tips about boiling potatoes? I
used to do it back when microwaves weighed a hundred
pounds and cost a hundred dollars, but for the past
several years have been microwaving them. I do remember
cooking them with the skins on, and that it often got
the water dirty, plus it was a hot and irritating
experience to get the skins off when they finally got
done. It also took a long time. Is it better and faster
to skin them first, or do they get all mushy or
something without the skins on? How about cutting them
up....is there a down side to that or is it about the
same result in a shoter period of time?

Thanks for any help! David

If the potatoes are to be used for potato salad, then
they really need to be cooked in the skin. Otherwise,
chop 'em up and boil them. If you cut them up, you will
use less energy and time in their cooking.

S

Why? If the right potatoes are used and are sliced or
cubed uniformly, I find it much easier to peel first for
potato salad. In fact, the pieces of potato cook are more
evenly cooked.

Wayne

I like the flavor the skins add.

S

Wayne Boatwright said:

Kate Dicey <[email hidden]> wrote in -"]news:[email hidden]-
online.co.uk:

Quoted message said:

Wayne Boatwright said:

"Stephanie Stowe" <[email hidden]> wrote in
:"]news:[email hidden]:

>
> <[email hidden]> wrote in message
> "]news:[email hidden]...
>> Hi again,
>>
>> Can anyone share some tips about boiling potatoes? I
>> used to do it back when microwaves weighed a hundred
>> pounds and cost a hundred dollars, but for the past
>> several years have been microwaving them. I do
>> remember cooking them with the skins on, and that it
>> often got the water dirty, plus it was a hot and
>> irritating experience to get the skins off when they
>> finally got done. It also took a long time. Is it
>> better and faster to skin them first, or do they get
>> all mushy or something without the skins on? How
>> about cutting them up....is there a down side to
>> that or is it about the same result in a shoter
>> period of time?
>>
>> Thanks for any help! David
>
> If the potatoes are to be used for potato salad, then
> they really need to be cooked in the skin. Otherwise,
> chop 'em up and boil them. If you cut them up, you
> will use less energy and time in their cooking.
>
> S

Why? If the right potatoes are used and are sliced or
cubed uniformly, I find it much easier to peel first
for potato salad. In fact, the pieces of potato cook
are more evenly cooked.

Wayne

Why peel them at all? Just eat the skins.

Cutting to a uniform size and shape has more effect on
even cooking than skin/no skin.

You're right, of course, Kate. Perhaps I wasn't clear...I
peel AND cut in uniform pieces before boiling.

That said, however, I do like and eat the skin on potatoes
in many preparations. I especially like to eat the skins
on baked potatoes. In traditional potato salad, however, I
really prefer them peeled. Somehow I don't care for potato
peels and a mayonnaise-based dressing. If I use red-
skinned new potatoes, I leave the peel on and dress them
with a vinaigrette and fresh herbs.

Cheers, Wayne

I like Pink Fir Apple potatoes for salad, and I leave the
skins on those when dressing with a mayo based dressing.
They are very fine, with none of the bitterness of some
other varieties in their skins. See here: bbc.co-bbc.co-Open ↗
.uk/gardening/plants/plant_finder/plant_pages/867.shtml

I rarely peel spuds at all, and never little new ones or
jacket spuds. I can eat all types, but peeling them, or
scraping new ones, brings my hands out in itchy red
blotches, then stains them a grubby brown.
--

Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.ukOpen ↗ Click on Kate's Pages
and explore!

Kate Dicey <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Kate Dicey <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright wrote:
>
> "Stephanie Stowe" <[email hidden]> wrote in
> :"]news:[email hidden]:
>
> >
> > <[email hidden]> wrote in message
> > "]news:[email hidden]...
> >> Hi again,
> >>
> >> Can anyone share some tips about boiling potatoes?
> >> I used to do it back when microwaves weighed a
> >> hundred pounds and cost a hundred dollars, but for
> >> the past several years have been microwaving them.
> >> I do remember cooking them with the skins on, and
> >> that it often got the water dirty, plus it was a
> >> hot and irritating experience to get the skins off
> >> when they finally got done. It also took a long
> >> time. Is it better and faster to skin them first,
> >> or do they get all mushy or something without the
> >> skins on? How about cutting them up....is there a
> >> down side to that or is it about the same result in
> >> a shoter period of time?
> >>
> >> Thanks for any help! David
> >
> > If the potatoes are to be used for potato salad,
> > then they really need to be cooked in the skin.
> > Otherwise, chop 'em up and boil them. If you cut
> > them up, you will use less energy and time in their
> > cooking.
> >
> > S
>
> Why? If the right potatoes are used and are sliced or
> cubed uniformly, I find it much easier to peel first
> for potato salad. In fact, the pieces of potato cook
> are more evenly cooked.
>
> Wayne

Why peel them at all? Just eat the skins.

Cutting to a uniform size and shape has more effect on
even cooking than skin/no skin.

You're right, of course, Kate. Perhaps I wasn't clear...I
peel AND cut in uniform pieces before boiling.

That said, however, I do like and eat the skin on
potatoes in many preparations. I especially like to eat
the skins on baked potatoes. In traditional potato salad,
however, I really prefer them peeled. Somehow I don't
care for potato peels and a mayonnaise-based dressing. If
I use red-skinned new potatoes, I leave the peel on and
dress them with a vinaigrette and fresh herbs.

Cheers, Wayne

I like Pink Fir Apple potatoes for salad, and I leave the
skins on those when dressing with a mayo based dressing.
They are very fine, with none of the bitterness of some
other varieties in their skins. See here: bbc.-bbc.-Open ↗
co.uk/gardening/plants/plant_finder/plant_pages/867.shtm l

UK potatoes, of course, as I've never seen and probably
never will see them where I live in Arizona. Doubtful, too,
if I were inclined, that I could even begin to grow potatoes
here. Sure sounds like a variety I would like to try.

Quoted message said:

I rarely peel spuds at all, and never little new ones or
jacket spuds. I can eat all types, but peeling them, or
scraping new ones, brings my hands out in itchy red
blotches, then stains them a grubby brown.

Definitely all good reasons to leave the peels on!

Wayne