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Potatoe Soup
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Message 1.Â
Posted by Ian (U14939659) on Sunday, 24th July 2011
I am now on my second year growing potatoes, and my third variety, I dont have a problem growing them, cooking them is another thing, after five minutes of boiling I finish up with a pan of soup! I've tried standing over them whilst they cook but to no avail. Same thing happed last year. Do I have a problem with the soil? I've asked allotment lads, but know one has come up with an answer yet.
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Message 2
Posted by Kleftiwallah (U13700999) on Sunday, 24th July 2011
Try a waxy variety, not a floury one. If it was the soil we would be inundated with similar pleas for help. Could try a cookery website ! ! ! Hope this pearl of wisdom helps ! ! ! Cheers, Tony.
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Message 3
Posted by Papa Nopsis (U14479902) on Sunday, 24th July 2011
Bring to the boil and turn off heat immediately.
Use residual heat to complete cooking thereof, after about 20 minutes
Rice takes a little longer to absorb all the water in a way that potatoes do not. -
Message 4
Posted by Papa Nopsis (U14479902) on Sunday, 24th July 2011
Bring to the boil and turn off heat immediately.
Use residual heat to complete cooking thereof, by about 20 minutes
Test softness with a fork, not a garden one.
Rice takes a little longer to absorb all the water in a way that potatoes do not. -
Message 5
Posted by nooj (U13729031) on Sunday, 24th July 2011
Either leave for a few days after digging, or steam, not boil.
Or both! -
Message 6
Posted by Barney_pl (U13897738) on Sunday, 24th July 2011
What variety are you growing? That's probably the problem.
Check out on the web to see what is their best culinary use, because some make better roast than mash, some, better mash than roast. The list is too long to try and fill you in here.
Meanwhile, try steaming them instead of boiling in water. They should keep their shape then, but at first, keep an eye on them and testing them with a fork while they are cooking, so you learn the optimum cooking time. Also, try making chips with a small amount of them, and roasting them and see what results. -
Message 7
Posted by madeleineR (U14451255) on Thursday, 28th July 2011
Are you bringing them to the boil and then simmering them gently? If you keep them on full boil, then you have less control over their mushiness.
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Message 8
Posted by Papa Nopsis (U14479902) on Friday, 29th July 2011
Off topic slightly, I cleaned some potatoes and left them in corner only to find that they had rotted within a few days, even though in the dark. Am I right that spuds like to be kept fairly dirty, and that otherwise they undergo metabolic changes which may also be the answer to the cloudy soup question?
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Message 9
Posted by flyingferret (U14504398) on Saturday, 30th July 2011
It's probably the variety, but the floury types can be cooked without breaking up by steaming - or try baking.
I grow Annabelle, which are a bit like the Charolotte you get in the shops. They are waxy and cook wonderfully in all ways, including boiling. -
Message 10
Posted by marco (U13839504) on Wednesday, 3rd August 2011
Hi all
Just want to bump this thread as I'm not sure the answer to the OP is there. I have had the same problem both this year and last.
I understand totally where replys are coming from when they say dont over boil, simmer etc as I thought this too until I grew my own. Last year I thought maybe it was to do with the skins not setting properly due to me digging up before the stalks had fully died down. But this year my first and second earlies were left for a couple of weeks until dug after the stalks died.
I still have exactly the same problem of the skins splitting and exposing the tattie flesh which breaks up while cooking. One thing I do know is that its not the cooking, as I'm a chef by trade and so understand the rules. It must be a growing issue. Any thoughts on how better to set the skins anyone? -
Message 11
Posted by meekylinda (U14928957) on Wednesday, 3rd August 2011
Hi Ian
Posted almost the same message a couple of weeks ago.Still no joy with boiling...but they roast and bake ok...will try the switch off method tonight..got loads of fresh mint just waiting for the potatoes!!
best of luck
Linda -
Message 12
Posted by zoomer44 (U14019069) on Wednesday, 3rd August 2011
I've only found potato soup syndrome with charlotte spuds whether boiled, steamed or micro waved.
I'm inclined to think it's the variety. I've tried Red duke of York, Ambo, edzell blue, pentland javelin and another I can't remember, they all boil really well and stay whole. Very tasty and not at all waterer.
Tried a few different varieties last year and they were all better than charlotte.
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