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Potatos (ways to cook (boiled, fry= -deep
-shallow, mashed, bake,…
Potatos
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criteria for afta
Mashed:
Appearance:white,fluffy,
no lumps.
Flavour:creamy potato.
Texture: soft.
Aroma: slight buttery
potato.
Boiled:
Appearance: white,whole
piece,smooth.
Flavour: potato
Texture: soft slightly firm.
Aroma:faint potato[ours
didn't it smelled like chicken]
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techniques
mashed: As for Boiled
After draining return to low heat and drive off excess water
Add knob of butter, milk, salt and pepper
Mash with a whisk until smooth
Serve
:
boiling: Clean and peel potato
Cut into evenly sized quarters
Put into pot of warm salted water and bring to the boil
Lower heat and cook until able to be pierced easily with a skewer
Drain and serve
Saute
Clean and peel potatoes
Cut into 1cm cubes
Heat saute pan with oil
Add potatoes and saute until golden and soft
Season with salt and pepper to taste
Serve
techniques
Roast:
Heat oil on a baking tray at 220℃
Clean and peel potato
Cut into evenly sized quarters
Place onto baking tray
Cook with turning every 10 minutes, until skewer pierces easily
Drain on paper towel, serve
Baked:
Preheat an oven to 220℃ on fan bake
Clean potato and keep whole
Coat potato in light coat of oil
Place on oven rack
Cook with turning every 10 minutes, until skewer pierces easily
Serve
Puree
As for Boiled
After draining return to low heat and drive off excess water
Add knob of butter, milk, salt and pepper
Blend with hand blender until smooth
Serve