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Old 11-14-2017, 12:28 PM   #1
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Question Cooking Yukon Gold Potatoes

Some weeks ago I did a slow Cooker recipe that called for Gold potatoes. The recipe called for 8 hours on slow.

I'd quartered the potatoes as called for. At the end of the cooking time some of them were still hard and crunchy.

Recently I decided to finish what was left of the potatoes. I microwaved them two or three times but they still had crunchiness just under the skins.

What went wrong? How does one cook them so they come out soft?



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Old 11-14-2017, 01:41 PM   #2
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I've never had a problem with them, so i can't really help. I've roasted them, boiled them, simmered them in a stew, never had any issues.

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Old 11-14-2017, 02:04 PM   #3
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You might need to check the temperature of the slow cooker, on low, to see the temperature the potatoes were cooked at. (ending a sentence with a preposition!!) I have heard that potatoes must reach 180 degrees F and another source said they must reach boiling. The low temperature in an older slow cooker might be too low, even for safety. It's probably best to check the temperature. Just put in a couple cups of water, turn it on low, and after an hour, put the thermometer in it.
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Old 11-14-2017, 03:07 PM   #4
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How long did you microwave them? I do this regularly and it takes 10-15 minutes on high power to cook them completely.

Baked potatoes must reach 210 degrees to be fully cooked. I imagine it's the same for potatoes cooked in other ways.
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Old 11-15-2017, 01:43 PM   #5
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I'll have to do that. Hadn't thought of doing that.


Seems to me I'd read potato cooking in a microwave should only take about 4 min. These were microwaved for tree minutes so maybe that was the problem. I didn't think so as the centers were all soft as I'd expected.

I really like Golden Yukon potatoes so was very disappointed. Next time I'll cook them for your suggested time(s). I'll also cook them ahead for whatever recipe calls for them.

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