Subject: "New Potato" dilemma
Newsgroups: rec.food.cooking
From: cockle_thing (algae at hotmail.co.uk)
Date: 8 Feb 2005 08:41:24 -0800
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I hate going to stores to buy potatoes because i never know what they're going to turn out like once i've boiled/mashed/roasted, etc. them. I went to the store to buy some potatoes to make fishcakes. What i wanted were potatoes described as "creamy" by chefs. Anyway, i got to the store and found that the only bag of potatoes i could possibly carry home was a small bag of 'new potatoes' and before you ask it did not say what the best way to cook them was. When boiled, these potatoes were quite dry and flaky, sort of watery, rather than creamy. Anyone have any ideas of which varieties are 'creamy'? And if so- what variety is 'new potato', or is it a type on it's own?
From: Pierre (cowguy at aol.com)
Date: 8 Feb 2005 09:18:45 -0800
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Yukon Gold is creamy.
(My guess about new potato's, are they're just small red potato's. Best roasted with some garlic, olive oil, S&P, and your favorite herb.)
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Tue, 8 Feb 2005 09:44:28 -0800
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There are several different types of potatoes currently available in many markets. I'm unfamiliar with the UK produce distribution but would think it's very much like the American distribution of produce.
You can do two things to help yourself: 1) Establish a relationship with the produce manager at the grocery store you frequent. You'd be amazed at how much info these guys are willing to part with! They'll "teach" you to pick the best for a particular dish. 2) Go to your local library and browse their cookbooks. Many authors love to talk up the dishes listed in their book and will offer some insight into the "creamy" comment that's seemed to have thrown you. You might also see a recipe that you will try.
Here's a link that might be helpful for you specifically:
http://agrifor.ac.uk/browse/cabi/e1a1f0be30cefc7d857ea6408cd00a12.html [dead link. later redirect blocks in archive.org]
Or
http://oregonstate.edu/potatoes/variety.htm [archive.org]
There were many more Googled links but that will allow you to get started.
To be slightly more specific:
I use Yukon Golds for roasting, mashed, and boiled; Whites for boiling and mashed; Reds (or News) for roasting, mashed, and boiling; Russets for mashed and baking.
From: Dimitri (Dimitri_C at prodigy.net)
Date: Tue, 08 Feb 2005 18:06:09 GMT
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See below from epicurious:
potato
The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was known to be a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the poisonous potato superstition when he planted them on property he owned in Ireland. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. Today, hundreds of varieties of this popular vegetable are grown around the world. In America, the potato can be divided into four basic categories: russet, long white, round white and round red. The russet Burbank potato (also simply called russet and Idaho ) is long, slightly rounded and has a brown, rough skin and numerous eyes. Its low moisture and high starch content not only give it superior baking qualities but also make it excellent for FRENCH FRIES. The russet Burbank was named for its developer, horticulturalist Luther Burbank of Idaho. Although grown throughout the Midwest, the russet is also commonly called IDAHO POTATO (whether or not it's grown there). Long white potatoes have a similar shape as the russet but they have thin, pale gray-brown skins with almost imperceptible eyes. They're sometimes called white rose or California long whites , after the state in which they were developed. Long whites can be baked, boiled or fried. The thumb-sized baby long whites are called finger potatoes. The medium-size round white and round red potatoes are also commonly referred to as boiling potatoes . They're almost identical except that the round white has a freckled brown skin and the round red a reddish-brown coat. They both have a waxy flesh that contains less starch and more moisture than the russet and long white. This makes them better suited for boiling (they're both commonly used to make mashed potatoes) than for baking. They're also good for roasting and frying. The round white is grown mainly in the Northeast where it's sometimes referred to by one of its variety names, Katahdin . The round red is cultivated mainly in the Northwest. Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden. These boiling potatoes have a moist, almost succulent texture and make excellent mashed potatoes. There are a variety of relatively new potatoes in the marketplace, most of which aren't new at all but rather heritage vegetables that date back centuries. Among the more distinctive examples are the all blue potatoes, which range in color from bluish purple to purple-black. These small potatoes have a dense texture and are good for boiling. Other purple potatoes have skin colors that range from lavender to dark blue and flesh that can be from white to beige with purple streaking. Among the red-fleshed potatoes are the huckleberry (red skin and flesh) and the blossom (pinkish-red skin and flesh). New potatoes are simply young potatoes (any variety). They haven't had time to convert their sugar fully into starch and consequently have a crisp, waxy texture and thin, undeveloped wispy skins. New potatoes are small enough to cook whole and are excellent boiled or pan-roasted. Because they retain their shape after being cooked and cut, new potatoes are particularly suited for use in potato salad. The season for new potatoes is spring to early summer. Potatoes of one variety or another are available year-round. Choose potatoes that are suitable for the desired method of cooking. All potatoes should be firm, well-shaped (for their type) and blemish-free. New potatoes may be missing some of their feathery skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge - indicative of prolonged light exposure - is caused by the alkaloid solanine, which can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become quite sweet and to turn dark when cooked. Warm temperatures encourage sprouting and shriveling. Potatoes are probably the most versatile vegetable in the world and can be cooked in any way imaginable. They're available in a wide selection of commercial products including POTATO CHIPS, instant mashed potatoes (dehydrated cooked potatoes), canned new potatoes and a plethora of frozen products including HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at all hard on the waistline (a 6-ounce potato contains only about 120 calories) and pack a nutritional punch. They're low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
From: Mark Thorson (nospam at sonic.net)
Date: Tue, 08 Feb 2005 20:11:51 GMT
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cockle_thing wrote:
> And if so- what variety
> is 'new potato', or is it a type on it's own?
"New Potato" is the authorized marketing designation for genetically-modified potatoes. Over the next six months, you'll also see the introduction of New Corn, New Tomatoes, and New Brussels Sprouts. I especially like the latter, because they have completely removed the bitterness, making them slightly sweet. Hope this helps! :-)
From: zxcvbob (zxcvbob at charter.net)
Date: Tue, 08 Feb 2005 14:21:35 -0600
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Mark Thorson wrote:
> "New Potato" is the authorized marketing designation
> for genetically-modified potatoes. Over the next six months,
> you'll also see the introduction of New Corn, New Tomatoes,
> and New Brussels Sprouts. I especially like the latter,
> because they have completely removed the bitterness,
> making them slightly sweet. Hope this helps! :-)
You forgot to use the registered trademark symbol ®. Hopefully the New Potato® Consortium doesn't monitor this newsgroup very closely. They are a powerful group that you'd rather not piss off...
Best regards, :-)
Bob
From: cockle_thing (algae at hotmail.co.uk)
Date: 8 Feb 2005 14:12:35 -0800
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Mmm, I'm particularly looking forward to the 'new cauliflower'- yes it's supposed to be bigger and sweeter...and they come in different colours...oh, and they can fly...and they're meant to be good at imitating broccoli, especially if it's cauliflower fool's day- you had better pick those cauli's carefully.
And what ever you do- (important!) don't put them anywhere near cheese- they can turn pretty nasty indeed... :-)
From: sd (sd55117 at yahoo.com)
Date: Fri, 11 Feb 2005 03:59:17 -0600
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cockle_thing wrote:
> Mmm, I'm particularly looking forward to the 'new cauliflower'- yes
> it's supposed to be bigger and sweeter...and they come in different
> colours...oh, and they can fly...and they're meant to be good at
> imitating broccoli, especially if it's cauliflower fool's day- you had
> better pick those cauli's carefully.
So you haven't seen these then? :-)
https://www.fotosearch.com/comp/corel1/CPH212/169008.jpg [dead link]
From: cockle_thing (algae at hotmail.co.uk)
Date: 11 Feb 2005 02:09:20 -0800
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I can't believe it!!!!!! There are such things as green
cauliflower!!!!! This is insane- imitating broccoli. What is the world
coming to? So I was actually describing something in jest which really
exists (well, partly, unless they can fly to)? That's uncanny.
Thanks sd for the weblink- i'll be laughing about the pictures all day!
Anyone tried them- don't tell me- they taste like cauliflower with a hint of broccoli....??!
From: kilikini (kilikini at NOSPAMtampabay.rr.com)
Date: Fri, 11 Feb 2005 10:45:29 GMT
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cockle_thing wrote:
> I can't believe it!!!!!! There are such things as green
> cauliflower!!!!! This is insane- imitating broccoli. What is the world
> coming to? So I was actually describing something in jest which really
> exists (well, partly, unless they can fly to)? That's uncanny.
>
> Thanks sd for the weblink- i'll be laughing about the pictures all
> day!
>
> Anyone tried them- don't tell me- they taste like cauliflower with a
> hint of broccoli....??!
It's called, broccoflower or something like that. Yes, it's a hybrid between broccoli and cauliflower. I've never tried it, but I've seen it in stores as long ago as about 12 years ago.
From: Pierre (cowguy at aol.com)
Date: 11 Feb 2005 03:13:57 -0800
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kilikini wrote:
> It's called, broccoflower or something like that. Yes, it's a hybrid
> between broccoli and cauliflower. I've never tried it, but I've seen it in
> stores as long ago as about 12 years ago.
I've tried the stuff. yecchh. Its not interesting enough to have any defined character of either one. Needs salt.
From: brent97g at aol.com.jp (Brent97G)
Date: 09 Feb 2005 00:19:05 GMT
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Mark Thorson wrote:
>New Brussels Sprouts. I especially like the latter,
>because they have completely removed the bitterness,
>making them slightly sweet.
So they are no longer really brussel sprouts, but green vegetal matter with a designer flavor to appeal to a larger demographic. Maybe they'll come out with super sour in the near future.
From: Lynn from Fargo (lynngiff at i29.net)
Date: 8 Feb 2005 19:43:31 -0800
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Just wait till you taste the "New" pinto beans. The gas you pass is neon . . . in Technicolor!
From: brent97g at aol.com.jp (Brent97G)
Date: 09 Feb 2005 00:14:35 GMT
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cockle_thing wrote:
> I went to the store to buy some potatoes to make fishcakes. What
> i wanted were potatoes described as "creamy" by chefs.
While some chefs may describe a potato as creamy, they are also using lots of cream in their mashed potatos and lots of dairy and fats to enhance that texture. When reading/trying recipes by many chefs I find they forgetfully omit that extra dollop of cream, pat of butter and/or extra drizzle of olive oil which makes the dish special.
From: barry in indy (barrynospam-news at yahoo.com)
Date: Wed, 09 Feb 2005 11:07:28 GMT
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Brent97G wrote:
> While some chefs may describe a potato as creamy, they are also using lots of
> cream in their mashed potatos and lots of dairy and fats to enhance that
> texture. When reading/trying recipes by many chefs I find they forgetfully omit
> that extra dollop of cream, pat of butter and/or extra drizzle of olive oil
> which makes the dish special.
When I was cooking in a restaurant in Pennsylvania, we used small, round, thin-skinned red potatoes which we cooked in a convection steamer. They turned out to be very "creamy." The bags were labeled "red creamers", and I have never been able to find anything like them in supermarkets. They were delicious, with just a little salt and clarified butter added.
From: cockle_thing (algae at hotmail.co.uk)
Date: 9 Feb 2005 11:22:34 -0800
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I don't know if anyone is interested to know how I do my jacket potatoes (baked potatoes)- Well, just microwave them until they're cooked through. Then take some extra virgin olive oil and rub into the skin. Then take some salt and rub into the skin also. Be careful not to scald yourself!
Put the potatoes on a a roasting tray and out in the oven until they start to brown. The oil and salt really crisp the outside and adds a lovely flavour all round. How long you leave the potatoes in the oven depends on how crispy you like them. I usually go for about 10-15 minutes.
Make a cross on the top, and fill with a little butter and your favourite topping. Serve with a side salad. Just Fabulous!