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Table of Contents:
- Can you overcook hard boiled eggs?
- Should you peel potatoes before boiling?
- Should you boil potatoes in cold or hot water?
- Should you salt the water when boiling potatoes for mashed potatoes?
- Can you use russet potatoes instead of Yukon Gold?
- Are russet or Yukon Gold better for mashed potatoes?
- Why do mashed potatoes get gummy?
Can you overcook hard boiled eggs?
Hard-boiled eggs are easy to overcook The biggest issue with hard-boiled eggs is one that you probably wouldn't notice if you've been eating them the same way all your life, and that's that you're overcooking them, which is where the dark ring around the yolk comes in — plus bad texture.
Should you peel potatoes before boiling?
Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on. ... Cooking times can be reduced if you cut the potatoes into smaller chunks, but if you do want to peel them, this will be more difficult the smaller the pieces.
Should you boil potatoes in cold or hot water?
Always start potatoes in cold water. water, but potatoes are dense and require more time to heat all the way through. Dropping them into boiling water is a bad idea because the hot water will cook the outsides of the potatoes faster than the insides, leaving you with unevenly cooked taters.
Should you salt the water when boiling potatoes for mashed potatoes?
If you throw cubed potatoes into a boiling pot of water, the outside will overcook and the inside won't cook enough. ... Put your cubes in a pot, cover them with cold water, THEN turn on your stove. Don't Salt the Water. Like pasta, potatoes absorb both water and salt.
Can you use russet potatoes instead of Yukon Gold?
Don't substitute Russet potatoes for Yukon Gold because they are too starchy, and they don't hold their shape as well when boiled.
Are russet or Yukon Gold better for mashed potatoes?
Here's my secret though—even better than Russets for mashing are Yukon Golds. They're a little more expensive than Russets, but worth it! They're naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.
Why do mashed potatoes get gummy?
Overworking the potatoes. When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. ... We also suggest using a ricer or food mill for fluffy, lump-free mashed potatoes.
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