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Old 12-06-2013, 08:21 AM   #11
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Originally Posted by letscook View Post
As a matter of fact last month I was cooking a 5 lbs of russet potatos and it seem like forever till they got done, then when the were fork tender pulled them out and mashed them, they seemed a little gummy, I then proceed to add the rest of my ingredients (I was making peroiges filling) and got the mixer out to mix everything together and all of sudden I had a bowl of play dough, one gooey sticky blob. I been doing perogies for years using the same amounts, pot of water, fillings of cheeses and cottage cheese. It shocked me. Threw it all out went to the store to buy more items and restarted it using the same ingredients and everything came out fine. I have no Idea why it happened. It was a first for me.
Glad in a way that it's not just me.

Sorry that it happened to you.

I was beginning to think that I had some kind of potato karma ;-)

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Old 12-06-2013, 09:06 AM   #12
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Would the age of the potato have a different effect on the cooking time? It is too early for the ones coming out of storage to hit the stores. Correct me if I am wrong, but I am under the impression that they are harvested in the late fall and hit the stores immediately. After that need has been filled the rest go into a controlled storage facility. I am thinking it may be the stored ones that are giving the problem. The stored ones usually hit the stores somewhere around early spring. That is when you notice they are dirtier and old looking.

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Old 12-09-2013, 12:25 PM   #13
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I too had this issue just the other day. After reading this post.
I was at the finish line for my beef stew and had added my carrots. When the carrots were almost done, I added the potatoes. Carrots always take longer for some reason.
It took almost 45 minutes for the potatoes to be fork tender. Good thing the carrots can stand up to cooking this long. They got over 1 hour on them.

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