Culinary School Week #6…Potatoes, Grains, Pasta »
By fitcoach on Feb 19, 2010 in Culinary School, Potatoes, Grains, Pasta, Side Dishes | 4 Comments
POTATOES Potatoes are a starchy vegetable. The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150. At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties [...]
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