On Food and Cooking

especially those bulging from the pressure of gases produced by bacterial growth, should be discarded. The low ...

Chapter 6 A Survey of Common Vegetables Roots and Tubers Potatoes Sweet Potatoes Tropical Roots and Tubers The Ca ...

Others Asparagus The Carrot Family: Celery and Fennel The Cabbage Family: Kohlrabi and Rutabaga Tropical Stems ...

The Nightshade Family: Tomato, Capsicums, Eggplant, and Others The Squash and Cucumber Family The Bean Family: F ...

Because we eat hundreds of different plants, and countless varieties of them, these surveys can only be sel ...

flavor is built, and better able to perceive echoes and harmonies among different ingredients. Such perceptio ...

these roots and tubers are staple foods for billions of people. They are subterranean organs in which plants ...

moisture from their cells as they cook, starchy vegetables tend to have a dry, mealy texture, whi ...

Central and South America. Some were cultivated 8,000 years ago. Spanish explorers brought one species, Solan ...

Harvest and Storage True “new” potatoes are immature tubers, harvested from green vines during the late ...

brown too rapidly and develop a bitter taste. Internal black spots in potatoes are essentially bruises, form ...

the throat, digestive and neurological problems, and even death. Stressful growing conditions and expos ...

waxy types (true new potatoes and common U.S. red-and white-skinned varieties), neighboring cells ...

by the intensified earthy and fatty, fruity, and flowery notes of the raw tuber. Baked potatoes develop another layer ...

all of them involve cooking the potatoes whole or in pieces, crushing them to a more or less ...

air and obtain the lightness of whipped cream. American recipes take a more gentle approach, sieving ...

potato depends on the surface area. Chips, which are almost all surface, average about 35% o ...

in relatively cool oil, 250–325ºF/120–163ºC, cooking for 8–10 minutes, then raising the oil temperature to 3 ...

moisture before they’re desiccated and done, in 3–4 minutes. The texture is therefore delicately crisp ...

Soufflée Potatoes Soufflée potatoes are a kind of hybrid French fry-chip in which the potato slices puf ...