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Ingredient

Red Potatoes

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A.K.A

Red Bliss

它是什么?

Red-skinned potatoes (as well as round whites) are considered “waxy;” slice into one, the flesh looks translucent and firm. Though not all red potatoes are “new” (they can only be considered that if they were picked young) red potatoes, like all true new potatoes have a low-starch content and so can be used interchangeably. When boiled and sliced, they will hold their shape, which makes them perfect for potato salad; their low starch content means they only lightly absorb salad dressing, which makes a potato salad that’s chunky, rather than creamy. Red potatoes may also be mashed, but be careful: they easily turn gluey if over mashed; use them when you want a more rustic, lumpy mash smashed with a spoon.

Kitchen math:

1 medium red potato – 5 oz. = 1 cup medium (1/2 inch) dice

没有吗?

Try New potatoes or Ruby crescents.

How to choose:

Try to buy loose (instead of in plastic bags) so you can easily evaluate them. They should feel firm and heavy for their size and never soft, wrinkled, or blemished. Avoid those with even a hint of green, which indicates the presence of solanine, produced when potatoes are exposed to light. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.

How to prep:

在凉爽的流水下轻轻洗涤。将嫩皮与白色内饰形成鲜明对比,或者在烹饪前将皮肤剥落。

How to store:

土豆应在深色,凉爽(理想情况下是45°至50°F)中储存,干燥的地方。永远不要冷藏生土豆。如果温度太冷,一些土豆的淀粉会变成糖。这种味道不仅令人不愉快,而且额外的糖也会导致烹饪过程中的过度损失。如果土豆在冷藏中浮成,您可以通过在室温下存放几天来将糖转换回淀粉。

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