Meat And Potatoes Mysteries

Tag : potatoes

The cooking temperature will be the same, and use frequent"toothpick" tests to check your doneness. Make a note of thecooking time so you'll have it the next time. Q: Is there a source where I can find out how long things stay goodin the freezer? Irene K.
A: The good folks at the University of Missouri have a page devoted to all sorts of information on frozen foods.Just click here to get there! Q: I would like to know if there is a way to keep the smell downwhen cooking cabbage. Thank you. H. Baker
A: That nasty smell is sulfur compounds leaking out of the cabbage,and you can counter it with chemistry and brute thermal force.
Bring a BIG pot of water to a boil. Use more than you think youneed. I use at least six quarts for an average-sized head. Add twotablespoons of sugar to the water (along with the salt and anyother seasonings you like). The sugar will help protect the cellwalls during cooking and the large amount of water will make thecooking process very quick. Those two factors will lead to afume-free environment! Q: I have a 4.79lb whole chichen I want to bake in my oven. I am anovice when it comes to cooking. How long do I cook it for and atwhat temperature should I have the oven set? -- John Pierre
A: I'm not going to give you a set time, because properly roastedmeats require the use of a probe thermometer. Set the probe deep inthe breast, but NOT touching the bone, and set the temp alarm for170 degrees F. When it beeps, pull the bird from the oven and letit sit, foil covered, for AT LEAST 20 minutes before carving. Thiswill allow the juices to reabsorb properly into the meat fibers,giving you a juicier bird and MUCH juicier leftovers.
As far as temperature goes, I start my bird at 425 degrees F for 30minutes, then lower the temperature to 375 degrees until done. Thisgives a nicely browned outside. Q: I'd like to know about the different kinds of potatoes and theiruses. --Louise R.
A: There are three basic types of potatoes, and they'redifferentiated by their starch content.
First off, the high-starch potatoes, which are your basic russetsand "baking" potatoes. They are best for whipping, mashing, bakingand making french fries. In other words, they're best for most ofyour home purposes.
The medium-starch 'taters are the Yukon Golds, and just about any potato marketed as "white." They can goboth ways with varying degrees of effectiveness, but they're bestused in dishes where they're cut moderately thinly, as withscalloped potatoes (one of my favorites!)
Low-starch potatoes are easy to find: they're red. While there aredozens of types, they are generally found in your grocery store as"red" or "new" potatoes. These are the waxy little fellows you wantfor roasted potato wedges, potato salad, and the all-importantpotatoes added to your seafood boil (see last week's Short Orders ). Q: What is the foolproof way to cook spaghetti? Is it done by timeor temperature? --Biff
A: The easy answer is: neither.
Now, don't start throwing things at your monitor. Temperature isout because, well, the only temperature is that of the boilingwater. Time is tricky at best because of variances in amount ofwater, type of spaghetti, etc.
The absolute best way to cook your spaghetti is by taste. Afterabout four minutes on the boil, use your spaghetti scooper or tongsto pull out a noodle and bite into it. Is it tender or is there ahint of "raw" noodle still in the middle? Taste every 30 seconds orso and, when it's to your liking, dump into a colander andimmediately flush the noodles with some cold water to stop thecooking. Don't rinse TOO much or you'll end up with slimy noodles,especially as leftovers. Just rinse until the temperature drops.
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