"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-24-2016, 06:38 AM   #1
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Potatoes that float or sink, starch content

Just been looking for an article that properly explains how to prepare a brine solution to gauge whether a potato is high or low starch.


All the ones that I found are similar to this.

"If you are not sure which type you have, put one in a brine of one part salt to 11 parts water (11 fl oz water and 2 TB salt). Waxy potatoes float, mealy potatoes will sink."

But which kind of salt?

The volume of 2 tbs of coarse (kosher) salt is completely different to 2 tbs of table salt.

Any ideas?

Thanks

__________________

redmike is offline   Reply With Quote
Old 02-24-2016, 06:54 AM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,588
I think the default salt is probably table salt. Otherwise, it's specified.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-24-2016, 07:12 AM   #3
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Thanks. Pretty sloppy though given that 1 tbsp of table salt equals about 2 tbs of coarse.
redmike is offline   Reply With Quote
Old 02-24-2016, 07:43 AM   #4
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
I tried just now and my boiling potatoes floated but I don't have any baking potatoes to test it on, and will look for some later. Right now they're harder to find, for whatever reason.

I used double the amount of coarse salt.

The skins on the above potatoes are easy to scratch off with a fingernail which is the test I normally use.

Dissolve 3.8oz, 120g of salt into 2 US pints / 1 liter of water.

The above seems better and I don't think it will matter if you use coarse or table salt.
redmike is offline   Reply With Quote
Old 02-24-2016, 08:12 AM   #5
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
I tried just now and my boiling potatoes floated but I don't have any baking potatoes to test it on, and will look for some later. Right now they're harder to find, for whatever reason.

I used double the amount of coarse salt.

The skins on the above potatoes are easy to scratch off with a fingernail which is the test I normally use.

Dissolve 30 oz, 90g of salt into each 2 US pints / 1 liter of water.

Baking/frying potatoes will sink in this brine solution.

Potatoes for boiling and salads will float.

Dissolve 3.8oz, 120g of salt into 2 US pints / 1 liter of water.

The above seems better and I don't think it will matter if you use coarse or table salt.

But a pain to have to use two different brine solutions.
redmike is offline   Reply With Quote
Old 02-24-2016, 08:31 AM   #6
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Quote:
Originally Posted by redmike View Post
Thanks. Pretty sloppy though given that 1 tbsp of table salt equals about 2 tbs of coarse.
The difference isn't that much. Here's some conversion information from people who know salt.

Salt Conversion Chart - Morton Salt
tenspeed is offline   Reply With Quote
Old 02-24-2016, 09:23 AM   #7
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by tenspeed View Post
The difference isn't that much. Here's some conversion information from people who know salt.

Salt Conversion Chart - Morton Salt
Thanks.


I remember seeing that chart and wondered where I got the idea that it was 2:1

Measuring Kosher Salt - Chowhound

Maybe somewhere else. I don't remember where.
redmike is offline   Reply With Quote
Old 02-24-2016, 09:36 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,980
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-24-2016, 09:49 AM   #9
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Thanks
redmike is offline   Reply With Quote
Old 02-24-2016, 11:00 AM   #10
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
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.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 02-24-2016, 12:28 PM   #11
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
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.
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
tenspeed is offline   Reply With Quote
Old 02-24-2016, 12:53 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,980
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
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-24-2016, 01:21 PM   #13
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
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.
redmike is offline   Reply With Quote
Old 02-24-2016, 01:39 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,980
Potatoes in Portugal may be different from those we see in the USA. Here's a helpful chart. Cook's Thesaurus: Potatoes
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-25-2016, 05:53 AM   #15
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Andy M. View Post
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.
redmike is offline   Reply With Quote
Old 02-25-2016, 05:56 AM   #16
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Andy M. View Post
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
redmike is offline   Reply With Quote
Old 02-25-2016, 09:49 AM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,588
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.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-26-2016, 09:35 AM   #18
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
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.
redmike is offline   Reply With Quote
Old 03-13-2016, 03:48 PM   #19
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Shrimp Tips, How To Purchase, Brine, and Cook Shrimp, Whats Cooking America
__________________

redmike is offline   Reply With Quote
Reply

Tags
potato, 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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×