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Potatoes, Grains and Pasta

22. Potatoes, Grains and Pasta. Fingerlings. Purple Potatoes. Red Potatoes. Russet Potatoes. White Potatoes. Yukon Gold Potatoes. Sweet Potatoes. Red Yams. BAKED POTATOES 1. Piercing the potatoes. BAKED POTATOES 2. Seasoning the potatoes with salt.

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Potatoes, Grains and Pasta

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  1. 22 Potatoes, Grains and Pasta

  2. Fingerlings

  3. Purple Potatoes

  4. Red Potatoes

  5. Russet Potatoes

  6. White Potatoes

  7. Yukon Gold Potatoes

  8. Sweet Potatoes

  9. Red Yams

  10. BAKED POTATOES 1. Piercing the potatoes.

  11. BAKED POTATOES 2. Seasoning the potatoes with salt.

  12. GRATIN DAUPHINOISE 1. Layering gratin potatoes.

  13. GRATIN DAUPHINOISE 2. The finished gratin potatoes.

  14. LYONNAISE POTATOES

  15. Cottage Fries

  16. Shoestring Potatoes

  17. French Fries

  18. Steak Fries

  19. Blanched fried potatoes are soft and pale in color.

  20. When properly fried, the potatoes are evenly golden brown and crisp.

  21. Overcooked fried potatoes are dark and bitter tasting.

  22. MASHED POTATOES 1. Adding water to the uniformly cut potatoes.

  23. MASHED POTATOES 2. Checking the consistency of the mashed potatoes.

  24. Figure 22.1 Wheat.

  25. Cornmeal

  26. Hominy

  27. Grits

  28. Converted Rice

  29. Arborio Rice

  30. Basmati Rice

  31. Brown Rice

  32. Wild Rice

  33. Wild Pecan Rice

  34. Bulgur

  35. Couscous

  36. Barley

  37. Buckwheat/Kasha

  38. Millet

  39. Oats

  40. ANCIENT GRAINS FOR MODERN TIMES Farro

  41. Quinoa

  42. Figure 22.2 Cooking methods for grains.

  43. SIMMERED RICE

  44. RISOTTO MILANESE 1. Sautéing the rice and onions in butter.

  45. RISOTTO MILANESE 2. Adding the stock gradually while stirring frequently.

  46. RISOTTO MILANESE 3. Stirring in the butter and grated cheese.

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