Cooking Question.

[jackie]

OK, sometimes when I am making soup, the potatoes never seem to cook, and I can't figure out why.

For instance, now I am making potaje, and I added the potatoes right away, so they would have a long cooking time, but they are still solid!!!

Why? :confused:

[kittycats_delight]

I think it depends on the type of potato. There are several types here and each have different cooking times. One cooks rather quickly, another is moderate time and yet another is slow cooking. I don't know the names for the different types in english. There is one for gnocchi...this one cooks very quickly. There are others for mashed potato, fries, and boiling these cook in a moderate amount of time not super quick but it doesn't take them long either. And there are others for roasting and baking. These take quite some time to cook. They are extremely hard when they are raw as well.

Do you cook the potatoes whole or in pieces? And maybe when you make soups you could try cooking them in a pressure cooker. This will speed up the cooking time as well.

[moosmom]

I make sure the potatoes are submerged in liquid at all times. This helps them cook thoroughly. Make sure they're cut up into bite-sized pieces.

[jackie]

OK, I just put them on a high boil and stirred like crazy for five minutes, and it seemed to soften them up.

Thanks for the info, I was wondering if it has anything to do with the salt.

[Freedom]

I make sure the potatoes are submerged in liquid at all times. This helps them cook thoroughly. Make sure they're cut up into bite-sized pieces.

That's what I do as well. Submerged and bite sized pieces. If the soup or whatever is already hot, 10 minutes is usually plenty of time. Good luck!

[flip195]

Blanche to spuds for 10 mins prior to adding the other items, always works for me :)

[RICHARD]

Tater Trivia?

Taters suckup salt..If you put too much salt into a soup peel and add a potato, that will absorb the extra!