Potato - boil or steam
When cooking potatoes try to leave their skin on (much of their food value is stored close to the skin). Peeled potatoes are also more likely to fall apart when boiled. To boil potatoes add them, whole and unpeeled, to lightly salted cold water. Bring the water to the boil and simmer for 10–15 minutes, or until a skewer or fine point of a knife passes through without resistance. Steamed potatoes should also take around 10–15 minutes to cook. The same skewer test applies. Small, waxy varieties are the best to steam, such as the kipfler (above).
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
