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Old 02-24-2016, 12:28 PM   #11
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Originally Posted by Andy M. View Post
ATK has the same ratio.

1 TB Table Salt = 1˝ Tb of Morton's Kosher = 2 Tb Diamond Crystal.
My first reaction was "Huh?" so I did a little investigation. Turns out there is quite a difference between different brands, which I never knew.

http://dinersjournal.blogs.nytimes.c...our-salt/?_r=0

not all salts are created equally | tips
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Old 02-24-2016, 12:53 PM   #12
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Quote:
Originally Posted by Andy M. View Post
ATK has the same ratio.

1 TB Table Salt = 1˝ Tb of Morton's Kosher = 2 Tb Diamond Crystal.

P.S. High starch and low starch potatoes usually look fairly different.
Quote:
Originally Posted by tenspeed View Post
My first reaction was "Huh?" so I did a little investigation. Turns out there is quite a difference between different brands, which I never knew.

http://dinersjournal.blogs.nytimes.c...our-salt/?_r=0

not all salts are created equally | tips
That said, an ounce of table salt = an ounce of Morton's = an ounce of Diamond Crystal
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Old 02-24-2016, 01:21 PM   #13
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Originally Posted by RPCookin View Post
Out of curiosity, why do you feel the need to test them? As a general rule, I use red or gold, or sometimes new white potatoes for boiling or to cut up and roast, and russets for baking.

I admit to not being an expert or a connoisseur of potatoes, and none of that is a hard and fast law.
Well it's very important to use the right ones and the color is not at all a reliable guide.

Scraping with your fingernail is pretty reliable.

If you can easily scrape the skin off with your fingernail, then they are most likely best for boiling, scalloped, or potato salad.
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Old 02-24-2016, 01:39 PM   #14
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Potatoes in Portugal may be different from those we see in the USA. Here's a helpful chart. Cook's Thesaurus: Potatoes
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Old 02-25-2016, 05:53 AM   #15
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Potatoes in Portugal may be different from those we see in the USA. Here's a helpful chart. Cook's Thesaurus: Potatoes
Well if there not named you can only scrape with a fingernail.

Don't think going by the color is very reliable.

Sometimes small sacks are marked here for baking and boiling which is fine if you want to buy a small sack ;-)

Going to make a potato salad now.

New York Style Potato Salad

Serves Approximately four as a side dish.

2 lbs / 1 kg of unpeeled similar sized low starch potatoes.

The Marinade

9oz, 240g white vinegar - approx. 1 cup
5oz, 150g sugar - approx. 3/4 cup
1 yellow onion coarsely chopped
Salt and pepper to taste when adding the mayonnaise

Wash and boil whole potatoes checking for doneness after about 20-25 minutes, strain and set aside to cool.
Boil the marinade ingredients for five minutes.
Chop or slice the potatoes into bite size chunks.
Strain the marinade, and set the onions aside.
Add the liquid to the potatoes, don't add the mayo.
Marinade for 24 hrs in the fridge or for at least a couple of hours.
Stir once or twice if you remember to do it.
Strain the potatoes and optionally add back the onions.
Stir in mayonnaise (less is better than too much) and table salt and black pepper to taste.

When are the potatoes cooked? Stick a sharp pointed knife into the center, lift the potato and if it falls off, it's done. 210°F, 99°C internal temperature.
Which potatoes to use? Yukon Gold or red, but avoid russet (baking) potatoes if you can, because they aren't waxy and they tend to fall apart.
Diced potatoes will cook faster, but when you cook the potatoes whole, they maintain more of their flavor and natural sweetness.
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Old 02-25-2016, 05:56 AM   #16
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That said, an ounce of table salt = an ounce of Morton's = an ounce of Diamond Crystal
Weight is the thing and not spoons.

and ..

Measuring Kosher Salt - Chowhound
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Old 02-25-2016, 09:49 AM   #17
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I didn't know there was a New York-style potato salad and I've never heard of marinating potatoes. How much liquid are you marinating them in?

All potatoes in grocery stores here are identified by type. Even at farmers markets and farm stands, there's usually a sign identifying the type of produce.
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Old 02-26-2016, 09:35 AM   #18
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Originally Posted by GotGarlic View Post
I didn't know there was a New York-style potato salad and I've never heard of marinating potatoes. How much liquid are you marinating them in?

All potatoes in grocery stores here are identified by type. Even at farmers markets and farm stands, there's usually a sign identifying the type of produce.
I don't live in America anymore ..

New York Style Potato Salad

Serves Approximately four as a side dish.

2 lbs / 1 kg of unpeeled similar sized low starch potatoes.

The Marinade

9oz, 240g white vinegar - approx. 1 cup
5oz, 150g sugar - approx. 3/4 cup
1 yellow onion coarsely chopped

The Salad

Table salt and black pepper to taste.
Mayonnaise to taste.

Wash and boil whole potatoes checking for doneness after about 20-25 minutes, strain and set aside to cool.
Boil the marinade ingredients for five minutes.
Chop or slice the potatoes into bite size chunks.
Strain the marinade, and set the onions aside.
Add the liquid to the potatoes, don't add the mayo.
Marinade for 24 hrs in the fridge or for at least a couple of hours.
Stir once or twice if you remember to do it.
Strain the potatoes and optionally add back the onions.
Stir in mayonnaise (less is better than too much) and table salt and black pepper to taste.

When are the potatoes cooked? Stick a sharp pointed knife into the center, lift the potato and if it falls off, it's done. 210°F, 99°C internal temperature.
Which potatoes to use? Yukon Gold or red, but avoid russet (baking) potatoes if you can, because they aren't waxy and they tend to fall apart.
Diced potatoes will cook faster, but when you cook the potatoes whole, they maintain more of their flavor and natural sweetness.
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Old 03-13-2016, 03:48 PM   #19
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Shrimp Tips, How To Purchase, Brine, and Cook Shrimp, Whats Cooking America
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