[Sca-cooks] Totally OOP - Potatoes Question

[Betsy Marshall]

I can also recommend "Yukon Gold"- we use them in the stew that bakes
overnight because they keep their shape so well, even over several
re-heatings 
(stew gets made in a 5-gallon pot- and there is two of us mostly..got
lots of freezer bags on hand?))
Betsy

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Susan Fox-Davis
Sent: Wednesday, February 11, 2004 1:25 PM
To: Dani; Cooks within the SCA
Subject: Re: [Sca-cooks] Totally OOP - Potatoes Question

The day before is OK.  Use a good firm type potato, small reds are 
classic, and don't boil them too mushy but still with a little "fight" 
left in them.  You'll be great!

Selene

Dani wrote:

>My instincts are also to precook them - but how far in advance can I do
so,
>without sacrificing taste or texture?
>
>-Iuliana
>
>~~
>Selene wrote:
>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.
>
>cailte wrote:
>always trust an over not to do what you want it to....  i'd precook
>potatoes.
>



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