"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 02-05-2011, 01:06 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
When you can bake a whole potato in an hour, it should be easy to believe you can roast cut up potatoes in an hour or less.

Toss cut up potatoes with a variety of seasonings and roast. In a pinch, a packet of Lipton's onion soup and dip mix does a good job of flavoring roasted potatoes.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-05-2011, 11:48 PM   #12
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
so I was reading an old issue of cooks illustrated tonight and it had information about making perfect roasted potatoes and actually they do recommend parboil... I'll explain more tomorrow..I'm far to tired to pull the information back out
__________________

__________________
garlicjosh is offline   Reply With Quote
Old 02-06-2011, 12:36 AM   #13
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
My oven tends to cook a bit fast, so I have to use lower temps for cooking meat to avoid drying them out (and even then the cooking time is on the short side of the range). As such, if I cook potatoes with meat they won't be done by the time the meat is done....UNLESS I parboil first. So I always do.

I think it may depend on the oven, as well as what dish you're using (metal, glass, etc) whether or not boiling first is necessary. Where I am living and with the oven I have, it absolutely is.
__________________
cmarchibald is offline   Reply With Quote
Old 02-06-2011, 02:21 AM   #14
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
The Micheal Caine method, "not a lot of people know this", parboil the spuds, cool, roughen, dip the spuds in cold Evoo, take out, place on the metal tray you use to roast then leave in the coldest part of your fridge, repeat the dipping after about 8hrs so you get a good Evoo coating on the spud, leave in the fridge for another 16 hrs, then roast cold from the fridge in a very hot oven to start.
__________________
Bolas De Fraile is offline   Reply With Quote
Old 02-06-2011, 03:34 AM   #15
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
Quote:
Originally Posted by Bolas De Fraile View Post
The Micheal Caine method, "not a lot of people know this", parboil the spuds, cool, roughen, dip the spuds in cold Evoo, take out, place on the metal tray you use to roast then leave in the coldest part of your fridge, repeat the dipping after about 8hrs so you get a good Evoo coating on the spud, leave in the fridge for another 16 hrs, then roast cold from the fridge in a very hot oven to start.
Pardon my ignorance but....Evoo?
__________________
cmarchibald is offline   Reply With Quote
Old 02-06-2011, 06:28 AM   #16
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by cmarchibald View Post
Pardon my ignorance but....Evoo?
Extra virgin olive oil. It's even been added to the dictionary and was coined by Food Network star Rachel Ray.

BTW, it is pronounced E V O O. I'll bet you thought e-voo!
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-06-2011, 07:47 AM   #17
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
Quote:
Originally Posted by Zhizara View Post
Extra virgin olive oil. It's even been added to the dictionary and was coined by Food Network star Rachel Ray.

BTW, it is pronounced E V O O. I'll bet you thought e-voo!
Indeed I did!
__________________
cmarchibald is offline   Reply With Quote
Old 02-06-2011, 07:57 AM   #18
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by cmarchibald View Post
Indeed I did!
Personally, I hope e-voo catches on.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-06-2011, 09:18 AM   #19
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
Quote:
Originally Posted by Zhizara View Post
Personally, I hope e-voo catches on.
Sounds better then the current version..anytime I hear someone actually say the current out loud I have to walk away.


Ok, basically parcooking will remove some of the surface starch which will aid in a crispy exterior on the spud..the trick is to not cook them to far so they become soft and you are unable to toss them in oil/herbs. This also cuts down the roasting time...I know most of the time I roast potatoes it takes roughly 45 minutes to an hour and usually they don't cook evenly.

"The big breakthrough came courtesy of our science editor, who observed that the parcooking step was doing more than just jump starting the surface starch. It was also speeding up the evaporation process by creating a rough surface. A rougher surface, he explained, offers more escape routes for moisture than the flat surface of a raw potao and the damaged exterior cells surrender their moisture more readily than intact cells."

It also talks about that the parcooking time is really low..you bring the water to a boil and then drop it to a simmer and only cook for roughly 5 minutes. Enough to start to cook them, to roughen up the surface and wash the right amount of starch away before tossing in your oil and then adding to a preheated baking pan.

So with this new information
my verdict is this...(granted it is now sunday so the information is no longer of use for the current post)
If I was going to prep these for later use, I would cut them, stash them in the salted cooking water. pull them out, and then finish.
btw, with this method..and the recipe your roast time is only 10-20 minutes.
__________________
garlicjosh is offline   Reply With Quote
Old 02-06-2011, 09:26 AM   #20
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Another thing I find useful is having a good spatula to scrape the potatos from the bottom of the pan/sheet, so you get all of the skin and leave nothing stuck to the bottom.

For the last few years I have been using a stainless steel paint scraper. I have a couple I bought exclusively for scraping food off of pans and cookie sheets, or when I cook some stuff in my cast iron pans. They are very thin and sharp and really do the job well. You need to splurge and get a good one because the cheaper ones will rust.
__________________

__________________
Rocklobster is online now   Reply With Quote
Reply

Tags
potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.