POTATOES - KENTANG ~ all about vegetables

how to pick vegetables...................

Eventhough I know vegetables almost all my life, but sometimes, I always confused and curious how should I pick best. In my little tips below, I hope that it will help you to get the freshnest and best vegetables for your meals of the day.
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Friday, February 1, 2008

POTATOES - KENTANG

potatoes

POTATOES, KENTANG

Available all year.

Look for firm, somewhat smooth, clean, well-shaped potatoes. Avoid wilted, sprouted or green-tinged potatoes. Avoid wilted, sprouted or green-tinged potatoes. Store, unwashed, in a cool, dark,dry place up to 3 weeks. Do not refrigerate as starch will turn to sugar.

COOKING TIME:

- Steam : 10 to 12 minutes

- Microwave : 8 to 10 minutes

- Blanch : Not recommended ( should be cooked before freezing)

- Boil : 15 to 20 minutes

- Other : bake 25 to 30 minutes at 400F (200C)

SWEET POTATOES, UBI MANIS

Available all year; peak October to December.

Look for firm, blemish-free potatoes of uniform shape. Avoid those that have cracks, mold or soft spots. Store in paper or perforated plastic bag in a cool, well-ventilated spot up to 1 week. Do not refrigerate.

COOKING TIME :

- Steam : 12 to 30 minutes

- Microwave : 6 to 8 minutes

- Blanch : Not recommended ( fully cook before freezing)

- Boil : 20 to 30 minutes

- Other : bake 40 - 60 minutes at 400F (200C)

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