Potatoes
Potato Best for Whole Presentation
Waxy Potatoes, they hold shape better
Importance Of Starch In Potato For Soups
The starches act as a thickener for the soup
The reason why mashed/whipped potatoes should not be overmixed
It will cause the potatoes to become gluey and less fluffy
The Characteristics of Mealy Potatoes
Low Moisture and High Starch
Uses for Waxy Potatoes
Boiled, Roasted, Sauteed, Potato Salad
The consistency where the liquid coats the back of the spoon
Nap/Napper
Starting Temp For Boiling Potatoes
Cold liquid is best for even cooking
Importance of uniform cuts for mashed potatoes
The potatoes need to cook evenly when boiling without leaving any underdone
The total saturation of starch molecules that occurs at 175oF
Starch Gelation
Uses for Mealy Potatoes
Mashed, Fried, Baked, Casserole
Why are puree soups not strained
The starchy vegetables are what thicken the soup so they shouldn't be taken out
A key step to take with mashed potatoes after boiling and prior to mashing
Removing moisture by drying at a low heat
Best appliance to whip potatoes that doesn't over whip final product
Food Mill or Ricer doesn't over mix, while a food processor might
The Linear Starch Molecule found in potatoes
Amylose
Characteristics of a Puree Style Soup
Thickened by pureed starchy vegetable, color and flavor reflect the main ingredient, and a coarse texture
Technique to keep potatoes from oxidizing after cutting
Submerging in water until use
The Characteristics of Waxy Potatoes
High Moisture and Low Starch
French word for a thick soup
Potage
The amount of sides on a tourne
Traditionally 7 sides
Method For Hot Holding Mashed Potatoes
Holding filled piping bag in covered hotel pan in a water bath
The Branched Starch Molecule found in potatoes
Amylopectin