1. Chapter 11
Potatoes and Grains

2. Types of Potatoes
Potato varieties differ in starch and moisture content, shape, and skin color. Starch content increases with age
High-starch, low-moisture potatoes:
best when baked, puréed, or fried
Idaho (also called russet), sweet potato and yams
Medium-starch, medium-moisture potatoes:
best for boiling, steaming, or sautéing
chef’s all-purpose (red), Yukon gold
Low-starch, high-moisture potatoes:
new potatoes
best for boiling, steaming, and oven roasting
11.1
Chapter 11 | Potatoes and Grains

3. Selecting and Storing Potatoes
When selecting potatoes, choose potatoes that are firm and smooth.
Store potatoes in a cool, dry place at temperatures ranging from 45°F to 55°F.
All potatoes are best stored in ventilated containers in indirect light.
Store russet and chef/all purpose potatoes for 30 days
Store yams for 2 weeks
11.1
Chapter 11 | Potatoes and Grains

4. Cooking Potatoes
Potatoes exposed to light develop a greenish color meaning solanine is present (throw that part away)
single-stage cooking technique: take potatoes from the raw state to the finished state by using one cooking method (baking, boiling)
multiple-stage technique: prepare potatoes using more than one cooking method before they are a finished dish (lyonnaise)
Boiling is one of the easiest methods of cooking potatoes. It is often the first step for other preparations, such as puréed potatoes.
11.1
Chapter 11 | Potatoes and Grains

5. Cooking Potatoes (cont.)
For en casserole potato dishes, combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard.
Chef ’s potatoes are the best for sautéing.
Make potato pancakes (latkes) with grated potatoes and other ingredients; pan-fry them to a crispy brown. (p. 687)
Whenever possible, cook potatoes in their skins to retain their nutrients.
11.1
Chapter 11 | Potatoes and Grains

6. Legumes
Legumes are seeds from pod-producing plants. Legumes include beans, peas, lentils, nuts, and seeds.
Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat.
Soaking beans softens them
Cook legumes to make them easy to chew and digest.
You can serve legumes in many ways;
Kidney beans: chili
Black beans: Mexican cooking
Chickpeas: hummus
11.2
Chapter 11 | Potatoes and Grains

7. Grains Grains are grasses that grow edible seeds.
Whole grains are grains that have not been milled.
During the milling process, the germ, bran, and hull of the grain are removed or polished:
The hull of a whole grain is the protective coating that surrounds the grain.
Bran, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm.
The endosperm is the largest part of the grain and a major source of protein and carbohydrate.
The smallest part of the whole grain is the germ. It provides a trace of fat and is rich in thiamin.
11.2
Chapter 11 | Potatoes and Grains

8. Grains (cont.)
Whole grains have a shorter shelf life than milled grains (3 weeks)
Store dry grains at least 6 inches above floor level on shelves in a dry, ventilated, and accessible area.
Whole grains should be stored in the freezer. Brown and wild rice should be refrigerated.
Ways to cook grains include:
Pilaf: sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings.
Risotto: uses arborio rice; add liquid slowly stirring constantly causing creamy consistency because of the starch that is released
11.2
Chapter 11 | Potatoes and Grains

9. Pasta and Dumplings
The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs.
Dumplings are cooked balls of dough that often include a filling ingredient, such as pork, vegetables, or even sweets.
Pasta and dumplings are made from inexpensive, staple ingredients, and can be used in many dishes.
Pasta and dumplings dough or batter includes a starch and a liquid.
11.3
Chapter 11 | Potatoes and Grains

10. Pasta and Dumplings (cont.)
Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or al dente.
Cooking dry pasta takes longer than cooking fresh pasta.
For fresh pasta dough, use four simple ingredients: eggs, salt, olive oil, and flour
When mixing pasta dough, the most important stage is the resting stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets.
Hold fresh, uncooked pasta under refrigeration for a day or two, or freeze it.
One lb. dry pasta yields 3 lbs cooked pasta
11.3
Chapter 11 | Potatoes and Grains

11. Pasta and Dumplings (cont.)
Make dumplings from dough or batter
Dumplings should never have a doughy, uncooked interior.
Poach dumplings in a flavorful sauce then finish by steaming, pan-frying, or deep fry
Slight additions or changes can transform pasta dough into a dumpling batter for spaetzle, small German dumplings,
Gnocchi are small potato dumplings served in Italian cuisine.
11.3
Chapter 11 | Potatoes and Grains