Growing up, basically meaning before I went to culinary school, when boiling potatoes we would always fill the pan with warm or hot water, then place on stove and bring to a boil.
You mean my whole life ( all 19 years of it) I have been doing this wrong!
You mean my MOM taught me something wrong in the kitchen! That couldn’t be, moms are ALWAYS right!!!
My mom is an amazing cook by the way! 🙂
But then Chef Diane gave me an explanation and I couldn’t wait to make the phone call back home to my mom and teach her something about cooking and how she was doing it all wrong!
But seriously, that was my favorite part about school was sharing everything I learned and the reason WHY with my foodie family back home.
If you know me I tend to ask a lot of questions (this annoys the crap out of my husband as he always thinks I’m “second guessing” him, which I’m Not!) My little brain just understands things if I have a reason or explanation why. You could call me a slow learner 🙂
When we start potatoes in hot/warm water they cook from the outside in possibly resulting in a mushy outer part and a uncooked center.
We want our potatoes to cook from the inside-out. Resulting in a evenly cooked potato all the way through.
Do you start your potatoes in cold or hot/warm water?