Transcript FST 110 Fruits - Metropolitan Community College

Potatoes
FR. Pommes de terre
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Two
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
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Vegetable, Starch & Protein Basics
• 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 18451846
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History
Session Two
Fingerling Potatoes
• An heirloom
variety related to
original Andean
potato variety
• Low Starch,
Good for
Roasting
• Relatively
Expensive
• Substitutes: new
potatoes
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Vegetable, Starch & Protein
Basics
Session Two
Purple Potatoes
• Mealy, Similar
to Russets
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Session Two
Red Potatoes
• Thin Skinned
• Waxy Flesh
• Boil or Steam
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Russet (Burbank) Potatoes
• “Idaho” Potato
• Baking Potato
• Mealy Flesh
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Session Two
White Potatoes
• “Chef Potatoes”
• “All-Purpose
Potatoes”
• Waxy yellow or
white flesh
• Usually cooked
with moist heat
method or
sautéing
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Session Two
Yukon Gold Potatoes
• A type of White
Potato
• Yellow flesh
• Creamy
Buttery Texture
• All cooking
methods
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Session Two
New Potatoes
• Small,
immature
potatoes (any)
• Low Starch and
waxy
• High in
moisture and
thin delicate
skin
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Session Two
Sweet Potatoes
• A tuber,
different
family than
potatoes
• Red to Yellow
Flesh
• Suitable for
most cooking
methods
• Erroneously
called “yams”
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Vegetable, Starch & Protein
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Session Two
Yams
• A tuber,
different
family than
sweet potatoes
• White to red
flesh
• Asian Origin
• Important in
Africa and
Caribbean
• Less Sweet
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Session Two
Boniato
• “Batata”,
“Cuban Sweet
Potato”
• Latin Cuisine
• White Flesh
• Drier and not as
sweet an sweet
potatoes
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Session Two
Taro Root
• Tapioca,
Thickener
• Toxic if
Uncooked
• Eaten like
Potatoes
• Also Hawaiian
“Poi”
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Session Two
Cassava
• Yucca or
Manioc
• Can be Toxic if
Uncooked
• Eaten like
Potatoes
• Common in
many Hispanic
Cuisines
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Session Two
WEB QUEST!
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Arrowroot
Chinese Water Chestnut
Sunchoke
Jicama
Malanga
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Session Two
Nutrition
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100 calories
0 fat
Fiber
Vitamin C (mostly
destroyed when
cooked in water)
• Potassium
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Session Two
Waxy
Mealy (Starchy)
• Those with a low
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starch content, like
red-skinned potatoes,
hold their shape after
cooking, and are
great for making
potato salads and
scalloped potatoes.
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Session Two
Potatoes with a high
starch content, like
russets, bake well
and yield light and
fluffy mashed
potatoes. Tend to fall
apart when boiled.
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Storage
• a cool, dark, dry, wellventilated place
• DO NOT refrigerate
• DO NOT freeze
• HANDLE carefully potatoes can bruise
• DO NOT wash potatoes
until ready to peel or
prepare
• No sunlight
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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
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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
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Session Two
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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
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Cooking Potatoes
• Select proper type for
cooking method
• Keep cuts and sizes
similar
• Keep covered in water
when slicing or peeling
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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
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Session Two
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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.
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“Boiled” Potatoes
• All Varieties
• Scrub well
• Cut into quarters or
even-sized pieces
• Simmer not Boil
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French Frying
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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
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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
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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
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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)
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Other Cooking Methods
• Microwave
• Scalloped, Au Gratin
• Grilled
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Session Two
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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
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Classic Potato Recipes
• Pommes Anna or
Anna potatoes
• French dish of
sliced, layered
potatoes cooked in
melted butter.
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Classic Potato Recipes
• Gratin Dauphinois
(Scalloped Potatoes)
• Thinly sliced and
layered potatoes and
cream cooked in a
buttered dish rubbed
with garlic[
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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 deepfrying them
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Classic Potato Recipes
• Lyonnaise
Potatoes
• French dish of
sliced pan fried
potatoes and
thinly sliced
onions, sautéed in
butter with
parsley
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Session Two
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ROOTS AND TUBERS
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Session Five
Beets
• Colder Climates
• N. European Cuisine
• Borscht
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Session Five
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
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Vegetable, Starch & Protein
Basics
Session Five
Celery Root 0r “Celeriac”
• Similar to Celery Plant
• Raw, Baked or Steamed
• Will Brown like Apple,
Potato
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Jerusalem Artichoke or “Sunchoke”
• Not an Artichoke,
Sunflower
• Usually cooked, boiled or
steamed or in a soup
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Session Five
Jicama
• Sweet, crisp and low-calorie
• Eaten raw, fried or stir-fried
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Session Five
Parsnips
• Carrot Relative
• Stronger Flavor
• Parsnips & Turnips were
used prior to Potato’s
introduction to Old World
• Parsnip Puree
• Higher in Nutrition than
carrot
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Session Five
Radish
Red
Icicle
Daikon
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Session Five
Rutabagas & Turnips
• Interchangeable
• Cabbage Flavor
• Turnips May be
Hotter
• Turnip Greens
or “Greens”
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Session Five
Water Chestnuts
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Asian
Eaten Raw or Cooked
Crunchy
Rumaki
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Session Five
ONIONS (THE ALLIUM FAMILY)
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Session Three
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
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Session Three
Shallots
• Similar to
Onion, but
Cloves like garlic
• Mild and
Complex Flavor
• Used in MANY
classic Dishes
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Session Three
Scallions
• Aka, green
onions and,
shallots
sometimes.
• Use of Green and
White Parts
• Classic Asian
Dishes
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Session Three
Leeks
• Looks like Large
Scallions
• Sweeter & Stronger
• Clarifies with
Vegetable Albumin
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Session Three
Session Two
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Cabbages (Brassica)
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Broccoli
Cauliflower
Brussels Sprouts
Bok Choy
Cabbage (Red & Green)
Kale
Napa or Chinese
Savoy
Kohlrabi
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Session Four
Broccoli
• The heads with their
florets may be eaten raw,
steamed, micro-waved or
sautéed.
• Tougher stems may be
used for soups.
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Session Four
Roman Broccoli
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Broccolini
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Session Four
Broccoli Rape or Rapini
• NOT a Broccoli
• A Bitter Green in the
Turnip Family
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Session Four
Cauliflower
• NOT a Broccoli
• A Bitter Green in the
Turnip Family
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Session Four
Brussels Sprouts
• Smaller Sizes are Best
• Strong nutty Flavor
Complement game, ham,
duck & rich meats
• …Not Baby Cabbages
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Session Four
Green & Purple (red) Cabbages
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Session Four
Savoy & Napa(Chinese) Cabbages
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Session Four
Kohlrabi
• Cross between
Cabbage & Turnip
• Sub. For Turnip
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Basics
Session Four
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
Session Two
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Vegetable, Starch & Protein Basics
Today’s Menu: Create a Potato Buffet
Each Group Prepares the Following:
Celery Root Puree with Potatoes, Garlic & Spinach
Pommes Anna aux Champignons
Pommes Duchesse
Pommes Frites with Parsley Butter
Roasted Carrot Puree
Spicy Parsnip Soup, Beet Crème Fraiche & Parsnip Chips
Twice-Baked Potatoes with Cabbage & Leeks
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Vegetable, Starch & Protein
Basics
Celery Root Puree with Potatoes, Garlic & Spinach
CHRM 1110
Vegetable, Starch & Protein Basics
Pommes Anna aux Champignons
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Vegetable, Starch & Protein Basics
Pommes Duchesse
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Pommes Frites with Parsley Butter
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Roasted Carrot Puree
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Roasted Root Vegetables
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Spicy Parsnip Soup with Beet Crème Fraiche &
Parsnip Chips
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Twice-Baked Potatoes with Cabbage & Leeks
(Colcannon)
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