unicornduke: (Default)
[personal profile] unicornduke
 I made the vindaloo recipe again and the potatoes didn't really cook. again. 

I boiled them in the stew for over an hour and some of them were still not cooked texture. They weren't hard but they were very odd. They were all in 1/2 thick or less pieces. I wonder if the lemon juice was stopping them from cooking? I can't figure it out. 

But lesson learned, cook potatoes separately. 

It could have been the type of potatoes but I just cooked that variety on friday as a whole potato in water and it boiled in a reasonable amount of time. hmmmmmmmm

Date: 2019-03-11 12:52 am (UTC)
graydon: (Default)
From: [personal profile] graydon
20 minutes implies darn near grated potato, very small pieces.

The thing with soup is you need something to carry the flavour; just water doesn't hold or carry flavour very well. And "fat is flavour" doesn't work too well in soups. (the fat will carry flavour; it will also float on top and mess with how things simmer.) So you use stock (bones boiled for the collagen) or if it's vegetable you maybe destructively boil a vegetable to get something in the water that'll support flavours. Potato water from boiling potatoes works pretty well for that; if it's chicken soup it'll cut down on the amount of stock you need to add, if it's some kind of vegetable soup you can start there by itself. So if you were going to start a small soup with four or six cups of water, or four cups of water and two of stock, you could go something like five cups of potato water and one of stock and it would work. (if you go four and two it's extra-nice. Maybe you have lots of stock. :)

Date: 2019-03-11 01:43 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
You're welcome!

Bunch of chicken bones sounds like a good place to start.

Date: 2019-03-11 06:16 pm (UTC)
dorchadas: (Dreams are older)
From: [personal profile] dorchadas
I just wanted to say that I have learned so much from this thread that I didn't even know I didn't know, so thank you.

Date: 2019-03-11 07:35 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
You're welcome!

Food is complicated. People are complicated. Cooking involves people, food, and fire, which is just asking for trouble.

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