/ck/ - Food & Cooking

>>18065414
unless youre deep frying you should always parboil because the inside will take quite a while to cook properly if you just pan fry from raw. Parboiling gives a better texture

>>18065414
>the time it takes to boil
Then microwave them.

>>18065414
Nah boiling retains a lot of liquid and they don't fry well unless cooled over night. Fuck that

>>18065430
Explain

if you dont its hard to get that good mix of tender inside and cronchy outside. it doesnt take that long faggot grow up

>>18065414
>boil and dry out the potatoes
I mean letting potatoes sit for a couple of minutes till the steam goes away is SO hard and time consuming.

>>18065437
The radiation of the waves cooks the potatoes more quickly

1. Depends on the potato.
2. Add baking powder to the cold water that the potatoes are in the pot.
3. 2 minutes strained and let to cool is enough time to bring the pan of oil to temperature.
Learn time management cucks.

>>18065414
If you're frying them with other ingredients, you're not going to want to start off raw.

>>18065457
I mean explain how to do it knobber

>>18065473
this, when I make skillet sloppa (taters, onions, peppers, sausage/kielbasa) I always parboil the taytirs

>>18065509
Use the baked potato button on your microwave.
Cut up the potato.
Fry it or put them under your broiler.

>>18065414
This is a troll "technique". Boiling potatoes traps water into the starchy surface. Then, when you drop them into hot oil, the oil shoots everywhere. This is like when 4chan told people do drink glowsticks or microwave their iphone. Don't do it, it's designed to harm you.

>>18065430
Begone antichrist I refuse to submit your abominable methods of heating ones food you devilish serpant!

>>18065414
It's better. When making German fries i boil the potatoes for like 15 minutes, let them cool down, cut them in slices and fry them afterwards. It's even better with leftover potatoes from the day before.

>>18065414
It's pointless, yes. I pan fry them with lid on so they get cooked by their own water, after 15-20 mins you remove lid and get the actual frying done.

>>18065437
Holy shit

>>18065535
Mine doesn't have that button it's a real cheap old Tesco one

>>18065983
Why? Sorry for not being a microwave connoisseur

The idea with boiling them is not really to cook the interior of the potato but to (over)cook the exterior, so that the surface is sort of broken and coarse and not smooth like after just cutting it. This makes it crispier when you eventually fry it.

Just brine them the night befoe (dry or wet w/e)

>>18065473
>>18065518
I cook the potatoes in the skillet for a bit and then add in the other ingredients. The only reason for parboiling your potatoes is if you are doing a large amount and then frying them in batches.

>>18065414
Just microwave them for a minute, then fry. Same end result but you save 10 minutes of frying

The heat from the potatoes cooks the potatoes

>>18065414
When I don't parcook the potatoes (any kind of potato, boiling or microwave), then after frying them they look delicious but they collapse and turn into mush after a couple of minutes. The parcooking keeps them firm, I don't know what the fuck it is

If you fry without parboiling the texture is garbage. So you have to peel, parboil, dry, and then fry. This entire process is stupidly wasteful and I'm not a tastelet, so most of the time I just slice my potatoes, cover them in oil, salt, pepper, and paprika, and toss them in the oven.

I also parboil them and freeze them. Makes them easy to fry up later.

>>18068132
Explain

Boil a jumbo batch, put half in the fridge, eat the rest tossed in butter for dinner, fry the leftovers tomorrow

>>18065414
If parboiling your potatoes is a "tip" then adding dressing to a pre-cut salad right before serving is a "tip".
This board gets so amazingly retarded sometimes.

>>18065561
I 'member

>>18065414
I tried this on 2 fries as a teste and the oil spit at me and induced burn.

>>18068707
>Explain
NTA but that is effectively the secret to why industrially processed potato products such as fries come out so satisfyingly, well.
Processed-tasting.
You're making the starches undergo a process called "denaturation" that makes for fluffier insides and crispier outsides.
You can turbocharge this by boiling them in water that's got a satchel of baking soda dumped in.

What I like to do is infuse butter with various herbs and spices then dump it over my taters after they've steamed off somewhat.
Then I give 'em a good shakey-shakey to rough up the outsides and allow the oil to adhere to it and mix in together with the starches to form a crust.

When you freeze it now your taters are gonna become even more porous which works your infused oils DEEP into the structure.
Then you just fry as you need.
PS: This also works if you do it right away. In that case re-add the spent spices after the frying process for an extra rustic and home-cook feel.
The guests do never need to know that you've turned your kitchen into the devil's workshop.
https://www.seriouseats.com/what-is-tadka-tarka-chaunk-chhonk-baghaar

>>18065414
Fried potatos are poison. Boil them instead.

>>18069246
This post has no furniture

>>18066673
Make sure to poke the potato with a fork so it doesn't blow up, microwave for two mins at a time rotating inbetween

>>18069246

>>18069255
>>18069246
Kys vtrannies

>>18065582
>German fries
I did this a couple times and can't for the life of me get the point or novelty of it, it is just fries and bacon and it doesn't taste that great either.

Am I doing something wrong?

It's not bullshit. It's a good idea for the highest quality potato meal. Fondant potatoes are historical favourites for a reason. But I don't do it because it's an enormous waste of natural resources.

>heat up this big ass pot full of water (extremely high specific heat and boiling point)
>to heat up potatoes (also full of more water)
>for just 15 minutes
>don't lie, you're not using that water for anything else, either it'll cool and waste all that energy or you'll pour it out.
>if you want the crispiest outside you'll freeze the potatoes next, which wastes the heat you put in it and uses more energy to remove it
>now you get a pan full of oil sizzling hot to fry (another severe temp shift) the potatoes
>all for like 600 calories at most

they'll be tasty calories but cooking like that is just irresponsible to me. It might be one of the least efficient ways to make a meal. Unironically you don't deserve perfect LE KWISPY OUTSIDE LE FWUFFY INSIDE potatoes every time. Just cook them once and eat it.

>>18070702
if you processed a bucket or two's worth of parboiled potatoes, you can keep them in the buckets for like a week and always have fries on hand. makes cooking all sorts of meals handy if you're feeding a family.