Potatoes FR. Pommes de terre Session Two CHRM 1110 Vegetable, Starch & Protein Basics.

PotatoesFR. Pommes de terre

Session TwoCHRM 1110 Vegetable, Starch & Protein Basics

Definition – Solanum Tuberosum

• Same Family (Nightshade) as tomato, eggplant, tobacco and belladonna!

• Starchy Tubers- the thickened parts of underground stems

• Starch content varies greatly between varieties– This difference affects their cooking qualities

• Stems, leaves and flowers are toxic• 4th Largest Crop (After Rice, Wheat &

Maize

• Session Two• CHRM 1110

Vegetable, Starch & Protein Basics

History• Originated in

Andean region of South America– 10,000 years

ago• Thousands of

varieties native to Peru

• Introduced to Europe 50 years after Columbus

• Considered Weird and Poisonous and used for its flowers

• Potato Famine 1845-1846


Fingerling Potatoes

• An heirloom variety related to original Andean potato variety

• Low Starch, Good for Roasting

• Relatively Expensive

• Substitutes: new potatoes


Purple Potatoes

• Mealy, Similar to Russets


Red Potatoes

• Thin Skinned• Waxy Flesh• Boil or Steam


Russet (Burbank) Potatoes

• “Idaho” Potato

• Baking Potato

• Mealy Flesh


White Potatoes

• “Chef Potatoes”

• “All-Purpose Potatoes”

• Waxy yellow or white flesh

• Usually cooked with moist heat method or sautéing


Yukon Gold Potatoes

• A type of White Potato

• Yellow flesh• Creamy

Buttery Texture

• All cooking methods


New Potatoes

• Small, immature potatoes (any)

• Low Starch and waxy

• High in moisture and thin delicate skin


Sweet Potatoes

• A tuber, different family than potatoes

• Red to Yellow Flesh

• Suitable for most cooking methods

• Erroneously called “yams”


Yams

• A tuber, different family than sweet potatoes

• White to red flesh

• Asian Origin• Important in

Africa and Caribbean

• Less SweetSession Two

CHRM 1110 Vegetable, Starch & Protein Basics

Boniato

• “Batata”, “Cuban Sweet Potato”

• Latin Cuisine• White Flesh• Drier and not

as sweet an sweet potatoes


Taro Root

• Tapioca, Thickener

• Toxic if Uncooked

• Eaten like Potatoes

• Also Hawaiian “Poi”


Cassava

• Yucca or Manioc

• Can be Toxic if Uncooked

• Eaten like Potatoes

• Common in many Hispanic Cuisines


WEB QUEST!

• Arrowroot• Chinese Water Chestnut• Sunchoke• Jicama• Malanga


Nutrition• 100 calories• 0 fat• Fiber• Vitamin C

(mostly destroyed when cooked in water)

• Potassium


Waxy• Those with a low

starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes.

• Session TwoCHRM 1110


Mealy (Starchy)

• Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes. Tend to fall apart when boiled.

Storage• a cool, dark, dry,

well-ventilated place • DO NOT refrigerate • DO NOT freeze • HANDLE carefully -

potatoes can bruise • DO NOT wash

potatoes until ready to peel or prepare

• No sunlight



Sizes• Russets come in ten

sizes, ranging from 35 count to 120 count per 50 pound box.

• The most popular sizes for foodservice are 70s and 80s.

• Reds, yellows and blues come in three sizes - A, B, and C, measured by diameter. A being the largest



Grades• Determines varietal

characteristics (skin color and thickness), firmness, cleanliness, maturation and shape

• Free from freezing, blackheart, diseases and injury

• US No. 1 for baking, where appearance and shape is important

• US No. 2 Potatoes which will be peeled and cut, for mashing



Discoloration• Uncooked cut or

peeled potatoes will discolor due to exposure to the air.

• keep cut potatoes covered with cold water until ready to use - up to two hours

• Longer soaks lose water soluble vitamins



Cooking Potatoes• Select proper type

for cooking method• Keep cuts and sizes

similar• Keep covered in

water when slicing or peeling



Baked Potatoes• Russets• No Foil!• Scrub well. Rub each

potato lightly with cooking oil.

• Pierce several times with a fork so steam can escape.

• 325°F for 70-90 minutes



Steamed Potatoes• Reds, Whites,

Yellows, Blues• Scrub well. • Steam until tender. • Pressure Steamer -

25 to 30 minutes for 6 pounds.

• Convection Steamer - 40 to 45 minutes for 6 pounds.

• Potatoes to be steamed can be peeled before or after cooking.



“Boiled” Potatoes• All Varieties • Scrub well• Cut into quarters or

even-sized pieces• Simmer not Boil

Session TwoCHRM 1110


French Frying• Russets• Scrub well, peeled

or not• Cut Uniform• Soak• Fry at 375°F• Drain, Season &

Hold (5 min. max.)• Double Fry by

blanching at 325°F first

• Do not salt over fryer



Roasted Potatoes• Russets, Reds,

Yellows, Whites, Blues

• Scrub well, peeled or not

• Cut Uniform• Toss with oil, (and

Herbs) and seasoning

• Roast at 425°F , 1 hour



Mashed Potatoes• Russets, Reds,

Yellows, Whites,• Scrub well, peeled or

not• Cut Uniform (or

whole)• Start in cold water• Cook (and peel?) and

then dry• Mash, Rice, Food Mill,

etc.• Fold in cold butter,

warm milk• Season & Hold• Session Two


Sautéed Potatoes• Home Fries, Hash

browns, Pommes Anna

• Whites, Yellows, Reds

• Scrub well• Cut Uniform (or

whole)• Hold in cold water• Par cook (or use

baked potatoes)



Other Cooking Methods• Microwave• Scalloped, Au Gratin• Grilled



Classic Potato Recipes• Pommes Duchesse

(Duchess Potatoes)• A French mashed

potato with egg yolk and piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned



Classic Potato Recipes• Pommes Anna

or Anna potatoes

• French dish of sliced, layered potatoes cooked in melted butter.



Classic Potato Recipes• Gratin

Dauphinois (Scalloped Potatoes)

• Thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic[



Classic Potato Recipes• Pommes

dauphine (dauphine potatoes)

• Crisp potato puffs made by mixing mashed potatoes with savory choux pastry (pâte à choux), forming the mixture into dumpling shapes, and then deep-frying them



Classic Potato Recipes• Lyonnaise

Potatoes • French dish of

sliced pan fried potatoes and thinly sliced onions, sautéed in butter with parsley



ROOTS AND TUBERS

Session FiveCHRM 1110 Vegetable, Starch & Protein Basics

Beets• Colder Climates• N. European Cuisine• Borscht


Carrots• A “Taproot”,

Native to Europe, SW Asia

• Raw, Boiled, Fried, Steamed, and Cooked in Soups and Stews

• Part of a Mirepoix• Baby Carrots DO

NOT EQUAL Mini Carrots


Celery Root 0r “Celeriac”• Similar to Celery Plant• Raw, Baked or Steamed• Will Brown like Apple,

Potato


Jerusalem Artichoke or “Sunchoke”

• Not an Artichoke, Sunflower

• Usually cooked, boiled or steamed or in a soup


Jicama• Sweet, crisp and low-

calorie• Eaten raw, fried or stir-

fried


Parsnips• Carrot Relative• Stronger Flavor• Parsnips & Turnips

were used prior to Potato’s introduction to Old World

• Parsnip Puree • Higher in Nutrition than

carrot


Radish


Icicle

Daikon

Red

Rutabagas & Turnips

• Interchangeable

• Cabbage Flavor

• Turnips May be Hotter

• Turnip Greens or “Greens”


Water Chestnuts

• Asian• Eaten Raw or

Cooked• Crunchy• Rumaki


ONIONS (THE ALLIUM FAMILY)

Session ThreeCHRM 1110 Vegetable, Starch & Protein Basics

Bulb Onions

• White, Yellow and Red• Generally, the Larger the Sweeter• Sweet Onions (Vidalia, Maui, Walla-

Walla, etc.) best for eating Fresh…Sweetness is lost in cooking, short shelf life & higher cost.

• Red Onions have a Stronger Taste, cook or eat Fresh

• White, & Yellow Onions good for Cooking


Shallots

• Similar to Onion, but Cloves like garlic

• Mild and Complex Flavor

• Used in MANY classic Dishes


Scallions

• Aka, green onions and, shallots sometimes.

• Use of Green and White Parts

• Classic Asian Dishes


Leeks• Looks like Large

Scallions• Sweeter &

Stronger• Clarifies with

Vegetable Albumin


Cabbages (Brassica)

• Broccoli• Cauliflower• Brussels Sprouts• Bok Choy• Cabbage (Red & Green)• Kale• Napa or Chinese• Savoy• Kohlrabi

Session FourCHRM 1110 Vegetable, Starch & Protein Basics

Broccoli

• The heads with their florets may be eaten raw, steamed, micro-waved or sautéed.

• Tougher stems may be used for soups.


Roman Broccoli


Broccolini


Broccoli Rape or Rapini• NOT a Broccoli• A Bitter Green in the

Turnip Family


Cauliflower• NOT a Broccoli• A Bitter Green in the

Turnip Family


Brussels Sprouts• Smaller Sizes are

Best• Strong nutty Flavor

Complement game, ham, duck & rich meats

• …Not Baby Cabbages


Green & Purple (red) Cabbages


Savoy & Napa(Chinese) Cabbages


Kohlrabi

• Cross between Cabbage & Turnip

• Sub. For Turnip


Web Quests

• http://en.wikipedia.org/wiki/Potato• http://en.wikipedia.org/wiki/Antoine-Augustin_Parmentier• http://www.monkeydish.com/2008012423089/

ingredients/celery-celery-root.html• http://www.chow.com/stories/11784



Today’s Menu: Create a Potato Buffet

Each Group Prepares the Following:Celery Root Puree with Potatoes, Garlic & Spinach

Pommes Anna aux ChampignonsPommes Duchesse

Pommes Frites with Parsley ButterRoasted Carrot Puree

Spicy Parsnip Soup, Beet Crème Fraiche & Parsnip Chips

Twice-Baked Potatoes with Cabbage & Leeks


Celery Root Puree with Potatoes, Garlic & Spinach


Pommes Anna aux Champignons


Pommes Duchesse


Pommes Frites with Parsley Butter


Roasted Carrot Puree


Roasted Root Vegetables


Spicy Parsnip Soup with Beet Crème Fraiche & Parsnip Chips


Twice-Baked Potatoes with Cabbage & Leeks (Colcannon)


Potatoes FR. Pommes de terre Session Two CHRM 1110 Vegetable, Starch & Protein Basics.

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