Why do potatoes take longer to cook in a stew?
Online Answer
Many people cook potatoes to mash in a fair quantity of boiling liquid, while many stews are simmered. As stews often have liquids other than water, we avoid taking them to a full boil for a few reasons: they make circulate inefficiently, leading to scorching on the bottom of the pot.
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ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.
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