Should I Soak potatoes for mashed?
Online Answer
Soak the baking potatoes for just a few minutes in cold water to release some of their starch so the cooked spuds don't get gluey. A combination of starchy bakers and more waxy, buttery Yukon Golds creates an ideal creamy-yet-fluffy final texture in the mash.
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The ice bath will cool the eggs quickly and stop the cooking process. The ice water will also cause the egg to contract and pull away from the shell, which will make it easier to peel. Let the eggs sit in the ice bath for at least 5 minutes.
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But there's a catch. While potatoes do release starch, and thereby, carbohydrates into any liquid you cook or soak them in, it's not as much as you'd think. That's because starches only leech into the broth from cut surfaces of the potato.
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Thoroughly wash the potatoes under running water. Cut each potato in half for small potatoes or into wedges for big potatoes. Soak the potatoes in a bowl of iced water for 30 minutes.
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1. Soak the cubed steaks in the milk for about an hour. (Why? It makes the meat more tender.
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