Cookbook talk:Potato

Is 'horrid slime' and 'evil, fat-soaked trollop' NPOV? I like the comments, but I'm not sure they really have a place in a pseudo-professional compendium. -Legomancer

Yes, or close enough for wikibooks. (this isn't Wikipedia) The writing here is improved by a bit of humor now and then, as long as accuracy and conciseness are not compromised. (and no, I didn't add those words, but I like them just the same) AlbertCahalan 23:59, 24 October 2005 (UTC)

hard boiling potatoes
Are the terms hard boiling and mealy boiling used for potatoes in english? The terms don't show up much (in connection with potatoes) on google and I couldn't find a translation either.

In German there are three distinctions :
 * festkochend (hard boiling)
 * vorwiegend festkochend (mostly hard boiling)
 * mehligkochend (mealy boiling)

I use the term hard boiling on Cheddar (Vegan) now, please correct if there is a better term. --Fasten 09:43, 18 October 2006 (UTC)

Roasting potatoes
Instead of parboiling, try microwaving the potatoes for a couple of minutes before roasting.

I prefer the result from this to parboiled. What do others think?

Excellent
Oh, goodness, finally someone who shares my view that a little humour can only add to the enjoyment of a recipe. Love that semi-german comment above... what was he on?? Not spuds, thats for sure! And we thought american contributors take themselves so seriously.

Lovely recipes here... I hope you dont mind that I have added a small section for a Rosti. If you dont like it, feel free to take it down.. its your page after all !! Peter (sorry, havent a clue how to add that automatically !!)


 * G'day Peter, nobody owns this article, except everybody. You own it as much as the original contributors own it. Be bold! Webaware talk 06:05, 23 June 2007 (UTC)

various issues with this page
Generally badly written & poorly presented using cut/paste recipes without explanation of cooking methods/temperatures and a lot of personal preferences expressed

Amongst other issues - "On a cold day, few things are nicer than a baked potato." - really? says who? "Preheat the oven to very hot (gas mark 7)" - no electric temperatures etc "grated cheese (something strong like cheddar or red Leicester), " really? define a "strong cheese" "Eat the skin — it really is good for you." Why? "It is important to protect the potatoes from drying by covering them with a damp paper towel or coating them in oil." No it's not! a damp paper towel will dry out in the microwave and probably stick to the starchy liquid that seeps from the potato during cooking!

"Described here is the basic method. Put the potatoes in whole." Deep Fry potatoes whole? "If you don't have any day-old bread to hand, drop one of your chips in" - why? use of bread to test oil temp isn't explained "Add the chips, using a frying basket." - hang on a moment ago we were frying the potato whole! "Keep a fire blanket or damp towel nearby at all times." no explanation of why (& that this is only a concern if using a stove top deep fat frying pan.

"Now, add the potato mixture to DRY (yes, really) frying pan and spread out evenly.....N.B.: Traditionally, Roesti either have butter or fat mixed into the grated potato before frying, or are fried in fat or oil." unexplained contradiction - obviously cut/paste from a recipe but without explanation this makes little sense "Stewing is a great way to take care of left over potatoes." is it? who says? "Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish." does it? 81.179.30.155 (discuss) 22:57, 19 July 2011 (UTC)

glycoalkaloids
As of this writing, the article says: "If potatoes are exposed to light, they will develop green areas or start to sprout. These areas should be trimmed before using. Sprouts and green parts can be very poisonous, as they contain glycoalkaloids, solanine and chaconine. Although the green colour is caused by chlorophyll and is harmless, it may indicate the formation of the glycoalkaloids, so one should discard any green parts of such potatoes."

According to The Resilient Gardner glycoalkaloids are independent of the green color, the book claims that once a potato has developed green skin, it is no longer acceptable for animal feed use, and cannot be saved by peeling or trimming techniques. Thus, the excerpted paragraph from the article page may be incorrect, and may be giving advice that could result in the consumption of glycoalkaloids. Gzuufy (discuss • contribs) 19:12, 17 September 2011 (UTC)