Cook_s_Country_-_October_2019

2 COOK’S COUNTRY • OCTOBER/NOVEMBER 2019

ASK COOK’S COUNTRY

by Cecelia Jenkins and Morgan Bolling

Name That Spud

Are “gold” and “yellow”

potatoes the same as Yukon

Gold potatoes?

–Carl Kelton, Bend, Ore.

According to the Potato Associa-

tion of America, potatoes labeled

as “yellow” and “gold” both

belong to the broad category of

yellow-fl eshed potato that encom-

passes many varieties. Similarly,

potatoes labeled as “white” refer to

the broad category of potato vari-

eties with white interiors. Potato

packaging often specifi es only the

interior fl esh color of the potatoes

and not the specifi c variety.

The Yukon Gold potato, though

yellow fl eshed, is a cross between

a yellow and a white potato and is

usually labeled as such. A “yellow”

or “gold” potato is not a Yukon

Gold potato, but all three potatoes

have similar starch contents and

fl avors and can be used interchange-

ably in recipes.

THE BOTTOM LINE: Potato labels

refer to the color of the potatoes’

fl esh; potatoes labeled “gold” or

“yellow” are not Yukon Gold pota-

toes, but they can be used in place

of Yukon Gold potatoes in recipes.

Easy Onion Dicing

Cooking shows make dicing onions seem easy, but I feel unsafe cutting
horizontally into the side of a halved onion. Is there an easier/safer way?

–Kristin Morse, Portland, Maine

We often dice onions according to the method you described: Halve and peel the
onion, slice each onion half horizontally, slice downward north to south, and then
slice downward again east to west. But there are two other methods that you might
feel more comfortable with.
Method 1: Halve the onion through the root end, trim and discard the stem end
of each half, peel the halves, and then make a series of radial cuts, stopping just short
of the root end. Slice across the radial cuts to create even-size pieces.
Method 2: Halve the onion through the root end, trim and discard the stem end
of each half, and peel the halves. Cut onion into quarters through root end. Work-
ing with one quarter at a time, set it on one fl at side and make a series of parallel
cuts, stopping short of root. Flip the quarter on its second fl at side and make another
series of parallel cuts. Turn quarter and slice perpendicular to parallel cuts to create
even-size pieces.
THEBOTTOM LINE: There are many ways to dice an onion; here are two easy options.

Small-Batch

Stock

Can I use a single leftover

rotisserie chicken carcass to

make stock?

–Chris Deer, Dallas, Texas

Not everyone has the fore-

thought—or freezer space—to

save up pounds of raw chicken

parts (backs, wingtips, etc.)

to make a full-size batch of

stock. Having found that an

average rotisserie chicken

carcass (including the skin and

any jellied bits) weighs about

1 pound, we added it to a large

saucepan with 5 cups of water,

half an onion, and a bay leaf

and simmered it for 30 minutes.

The resulting quart of stock

tasted fl avorful and richer than

stock we typically make from

unroasted chicken parts.

THE BOTTOM LINE: You can

make about a quart of fl avor-

ful chicken stock from a single

chicken carcass. Be sure to taste

the stock before adding salt

because the rotisserie chicken

has already been seasoned.

1. Halve onion through root end, trim stem
   end, and peel. Cut onion into quarters.
   2. Set 1 quarter on fl at side and make series
   of parallel cuts, stopping short of root end.


2. Halve onion through root end, trim stem
   end, and peel. Make series of radial cuts.
   2. Slice across radial cuts to create
   even-size pieces.

Method 2: Working with Onion Quarters

Method 1: Working with Onion Halves

3. Flip quarter onto other fl at side and
   make another series of parallel cuts.
   4. Slice onion perpendicular to parallel cuts
   to get even-size pieces.

A Honey of a Fruit

What is a persimmon?

–Denise Wheelus, Rye, N.Y.

Persimmons are tree fruits native to Asia that also thrive in California

and the southern United States. There are many varieties, but the two

types you’re most likely to see at the supermarket, typically in the fall,

are Hachiya and

Fuyu. Hachiyas

are acorn-shaped,

while Fuyus are

tomato-shaped.

Both have

red-orange skin,

though Hachiyas

tend to be redder

and Fuyus are often

a brighter orange.

Ripe persimmons

have a soft, cus-

tardy texture. Both

varieties have similar sweet, “honey-like” fl avors that one taster described

as a cross between “a pumpkin and a plum.” Hachiyas are astringent, so

they must fully ripen—they should be soft and squishy—before they can

be eaten or they will dry out your mouth and leave a harsh, bitter taste.

Fuyus are nonastringent, so they can be eaten while still fi rm, though

we prefer them a little softer. Both varieties should be ripened at room

temperature, and they can be cooked into jams, quick breads, cakes, or

persimmon pudding.

THE BOTTOM LINE: Persimmons are sweet fruits with lusciously creamy

textures when ripe. They are available in the fall months.