[Sca-cooks] Totally OOP - Potatoes Question

[Olwen the Odd]

Yours probably didn't boil quickly because of the type.  Baking potatoes 
just don't like to boil.  New potatoes boil to mush, red skins are great for 
boiling.

You can go several of the pointed out ways Juliana.  And you don't 
necessarily have to boil the potatos, you can nuke em if you like.  Choose 
the right potato though.  If you choose the Idaho bakers then nuking would 
be the choice, cool slice or just stop at the nuking and haul to site.  I'd 
probably go with either assembling and freezing or pre cook most of the way 
and freezing, then defrost and warm till done on site.  If you use the red 
potatoes you can leave the peel on for a little extra colour.
Olwen

>If it were me, I would definitely slice and boil the potatoes first. The 
>last time I did something like this, I somehow got stuck with potatoes that 
>refused to soften until nearly double the usual boiling time.  Weird, huh?  
>But you don't want something like that screwing up your timing.
>
>Selene
>
>Dani wrote:
>
>>Hi all,
>>
>>I'm working out the schedule for an event I'm catering on the 28th of this 
>>month.  I'll be serving, among other things, Potatoes au Gratin, and I 
>>can't quite figure out how to schedule them - assemble & bake them this 
>>weekend and freeze them, assemble and bake them a day or two ahead and 
>>refrigerate them, Boil & slice the potatoes a day or two before and 
>>assemble/bake on-site, or  bite the bullet (and the hot potato) and do the 
>>whole thing on-site.  I'll be making this in large trays (as opposed to 
>>individual gratin dishes), and the estimated head count is 75.
>>
>>Any suggestions/feedback/thoughts would be greatly appreciated.
>>
>>Thanks!
>>-Iuliana
>>
>
>
>
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