Subject: Boling potatoes in stock
Newsgroups: rec.food.cooking
From: Barry(UK) (barry.trotter at btinternet.com)
Date: Tue, 10 Apr 2007 05:23:11 +0100
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I wondered if anyone had actually boiled or par-boiled their potatoes in stock or any "flavour enhanced" water?
As a real beginner on the cookery front I would like to gain some advice from you all.
As most do, I add to my mashed potatoes. Butter,cream,cheese etc etc. I have never tried to add a flavour in the boiling process, so I wondered if any had tried.
Just to clarify,in case someone reads too fast. I am talking about adding the flavour to(in the water) boiled potatoes.
I have been thinking about this a while. Boiling your potatoes in a stock (any), or adding a star anise or a handful of cracked cardamom seeds to the your water, sounds good to me,but who knows !
From: elaine (elaineg at ca.inter.net)
Date: Tue, 10 Apr 2007 07:44:10 -0400
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I added curry powder once. It was ok.
From: Phyllis Stone (nobody at msn.com)
Date: Tue, 10 Apr 2007 12:16:57 GMT
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I almost always add chicken broth to water, really not much water, I use the broth/water for gravy after the potatoes are done.
From: Little.Malice at gmail.communge (Little Malice)
Date: Tue, 10 Apr 2007 21:31:06 GMT
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One time on Usenet, Phyllis Stone said:
> I almost always add chicken broth to water, really not much water,I use the
> broth/water for gravy after the potatoes are done.
That sounds like an interesting idea, I'll have to try it. I'd never heard of what Barry is proposing, but it sounds good...
From: Joseph Littleshoes (jpstifel at isp.com)
Date: Tue, 10 Apr 2007 14:47:18 -0700
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Little Malice wrote:
> That sounds like an interesting idea, I'll have to try it. I'd never
> heard of what Barry is proposing, but it sounds good...
"Braising" potatoes in stock or even wine is an old trick, and very nice for gnocchi or potato croquettes & such.
Slice new potatoes and set to braise in just enough stock to cover, when done season with a bit of salt & pepper and serve with butter, if available a burerre de aiole (garlic butter).
From: Joseph Littleshoes (jpstifel at isp.com)
Date: Wed, 11 Apr 2007 14:13:51 -0700
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Joseph Littleshoes wrote:
> "Braising" potatoes in stock or even wine is an old trick, and very nice
> for gnocchi or potato croquettes & such.
>
> Slice new potatoes and set to braise in just enough stock to cover, when
> done season with a bit of salt & pepper and serve with butter, if
> available a burerre de aiole (garlic butter).
Also consider for a moment, Risotto is often made with milk, stock or wine, red wine risotto is very tasty but IMO don't look very good.
From: rosie (RMi1013934 at aol.com)
Date: 10 Apr 2007 05:20:02 -0700
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Barry(UK) wrote:
> I wondered if anyone had actually boiled or par-boiled their potatoes in
> stock or any "flavour enhanced" water?
I often boil the potatoes in chicken broth, --to me, the potatoes pick up a bit of the stock taste and have a bit more flavor. Have never tried adding anything else to the cooking liquid, but when mashing the potatoes, I have added garllic with good results.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Tue, 10 Apr 2007 15:22:33 GMT
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Barry(UK) wrote:
> I wondered if anyone had actually boiled or par-boiled their potatoes in
> stock or any "flavour enhanced" water?
It's good that you're asking, because experimenting on your own could prove disastrous. This is why professional chefs take extreme precautions before proceeding with new ingredients. This is a picture of chef Bobby Flay doing some preliminary inspections of big cans of capers & olives:
http://www.whitehouse.gov/omb/budget/fy2007/images/dhs-6.jpg [archive.org]
From: The Usual Suspect (ludmillia100 at hotmail.com)
Date: 10 Apr 2007 11:09:39 -0700
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JoeSpareBedroom wrote:
> It's good that you're asking, because experimenting on your own could prove
> disastrous. This is why professional chefs take extreme precautions before
> proceeding with new ingredients. This is a picture of chef Bobby Flay doing
> some preliminary inspections of big cans of capers & olives:
I always boil my potatos in stock for potato salad. I hate big chunks of flavorless potato. Sometimes, I add a boullion cube, onions, garlic, pepper. Experiment away! Just try things in smaller quantities, never when you need to serve it to others, and taste, taste, taste along the way. That's how you get great new recipies!
From: cybercat (cyberpurrs at yahoo.com)
Date: Tue, 10 Apr 2007 14:45:19 -0400
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The Usual Suspect wrote
> I always boil my potatos in stock for potato salad. I hate big chunks
> of flavorless potato.
What kind of potatoes do you usually use for potato salad?
From: Sheldon (PENMART01 at aol.com)
Date: 10 Apr 2007 13:23:48 -0700
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The Usual Suspect wrote:
> I always boil my potatos in stock for potato salad. I hate big chunks
> of flavorless potato.
Hmm, and I always thought potatoes should taste like -duh- potatoes.
From: cybercat (cyberpurrs at yahoo.com)
Date: Tue, 10 Apr 2007 16:33:49 -0400
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Sheldon wrote:
>Hmm, and I always thought potatoes should taste like -duh- potatoes.
They all have different flavore, you ass.
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 11 Apr 2007 08:31:37 -0500
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Sheldon wrote:
> Hmm, and I always thought potatoes should taste like -duh- potatoes.
Hear, hear!!
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 11 Apr 2007 08:28:11 -0500
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Barry(UK) wrote:
> I have been thinking about this a while. Boiling your potatoes in a
> stock (any), or adding a star anise or a handful of cracked cardamom
> seeds to the your water, sounds good to me,but who knows !
Boil a spud and report back, Barry. You might be trendsetter. At the least of it, potatoes aren't an expensive investment if it turns out to be a bust.
From: Sheldon (PENMART01 at aol.com)
Date: 11 Apr 2007 06:38:44 -0700
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Melba's Jammin' wrote:
> Boil a spud and report back, Barry. You might be trendsetter. At the
> least of it, potatoes aren't an expensive investment if it turns out to
> be a bust.
I got a big pot o spuds acookin' in full cream right now, how big a bust you think? ;)
From: jay (DDbebob at bob.net)
Date: Wed, 11 Apr 2007 13:45:46 GMT
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Sheldon wrote:
> I got a big pot o spuds acookin' in full cream right now, how big a
> bust you think? ;)
For full cream you need at least double D's.
saggin
From: No One (NoOne at 123.com)
Date: Wed, 11 Apr 2007 23:54:25 -0400
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Barry(UK) wrote:
> I wondered if anyone had actually boiled or par-boiled their potatoes in
> stock or any "flavour enhanced" water?
When my mother made chicken soup, she always put in a couple medium sized potatoes for eating. They were delicious as a side to the soup as well as cold with just salt. I still do it occasionally today. The taste of the potato cooked in the soup is outstanding and decidedly delicious cold.
From: mrorwell (mrorwell)
Date: 12 Apr 2007 04:37:32 GMT
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Barry(UK) wrote:
> I wondered if anyone had actually boiled or par-boiled their potatoes in
> stock or any "flavour enhanced" water?
All the time.
I use canned beef broth, enough to cover the cubed potatoes. Fresh ground pepper goes in to the pot, but no salt... there's enough in the canned broth. I cook them on low heat to allow the potatoes to absorb as much of the flavor as possible. This will obviously lengthen the cooking time.
I allow the broth to boil off/be absorbed till it's mostly gone. There's enough liquid left to leave a very intense beefy sauce. When you break them open, they are usually saturated with the broth completely (or almost completely, depending on the cube size) through.
They make a great side dish for steak.
