Store and prepare potatoes properly
Germany - Potato Land: More than 100 varieties of table potatoes are cultivated in our fields. If you want to cook with potatoes, you should study the label: potatoes are cooked according to their cooking properties Firmly boiling, predominantly firm cooking and floury boiling Divided potatoes. The term can usually be found together with the potato variety on the bag or as a small sign on the net.
Which type of potato for which dish?
For boiled potatoes, fried potatoes and potato salad, better-festering varieties (Linda, Sieglinde or Nicola) are more suitable. By the way, boiled potatoes are best used to preserve the aroma and the valuable ingredients, because the skin is the optimal protection of the tuber.
For mashed potato and potato soup, the floury boiling tubers are better suited (Aula, Afra, Prinzess, Likaria). Universally applicable are the predominantly firming varieties (Granola, Maja, Secura).
How are potatoes stored?
Always keep potatoes cool, dark and airy. The ideal storage temperature is between two and seven degrees Celsius. If it is colder, the potato starch turns into sugar, and the tuber becomes inedible. Do not store potatoes warm, otherwise the potato germinates, forming poisonous solanine.
Prepare potatoes properly
Before boil the potatoes always remove the germs generously. The same applies to the strongly solanine-containing green areas. They are a sign that the tuber has got too much light.
Always wash or peel potatoes shortly before preparing.
Air needs plenty of potatoes, otherwise it rots. Plastic bags are therefore taboo, better are baskets or wooden boxes.
Here you will find all the potato recipes from the ChroniquesDuVasteMonde kitchen.
