BTAB-RTAS

One of the easiest things in the world to do is to boil water, right? Chances are most average home cooks do not do this correctly. Actually, there's a 99% chance that YOU don't even do this correctly.

Here's the deal with boiling. Most things that get boiled only need to be brought up to a boil, then they need to be turned down to a simmer. A textbook rolling boil is considered 212º F. A simmer is between 185º F. and 205º F. What does it matter? The rolling part matters. If you have potatoes that you are boiling at 212º F the rolling water is going to break apart your precious potato and ruin the texture of it not to mention overcook the holy crap out of it. Simmering is the perfect way to cook your potatoes fast without breaking up the texture. You bring them up to the highest temperature the water can get without evaporating and then you turn it down to where it is bubbling ever so gently. You still have to check it but you won't have to worry about ruining texture.

Another important thing to consider is the size and shape of your item. Take your lovely potato from before. If you peel them and boil them whole it is going to take a long time to cook them and it might throw off the timing of your dinner. Consider quartering your potatoes (whether your recipe says to or not.) They will cook faster and more even. In whatever you cook it is important to try to get it all the same size so that it finishes cooking all at the same time. Ever had undercooked potato? Butter doesn't really mask that raw crunch, does it?

Salt plays a major factor in boiling. Do you salt your water? You should. If there is any salt content in your food your cooking water will try to equalize your salt content and remove it into the water during the cooking process making your food taste bland. If you are going to put salt into your dish at the end you can reduce the amount you use in the end by adding it to the water first. Even a small amount of salt will bring out the natural flavors of whatever you are cooking. If it tastes like salt, then you are adding too much.

Finally, when you do bring something to a boil do not drop it into the boiling water from the refrigerator. Put your trimmed items (Ex: Potatoes) into cold water and let them come up to temperature. They will cook more evenly and give you a better product in the end.

Try this recipe at home with your next meat dish.

Doug's Garlic Mash
Serves 4

4 Potatoes, washed and peeled
4 cloves garlic, peeled, left whole
1 strips bacon, cooked and cut small, (save fat)
1 tbsp butter
Salt and Pepper to taste

Procedures:
1. Cook cut up bacon strips, save rendered fat.
2. Wash, peel, quarter, potatoes. Put in pot of salted water to boil along with whole garlic cloves.
3. Bring to a boil, reduce to a simmer (BTAB-RTAS) Cook for 15-20 minutes or until potatoes are done.
4. Strain. ***Mash or mix potatoes and garlic. While hot, mix in butter and reserved bacon fat. Add bacon bits. Thin with milk (or cream) to desired texture. Salt and pepper to taste.

***You can also use a ricer or a food mill for a fluffier texture.

Bon Appetit!
Doug

PS: Want to brown your mashed potatoes in the broiler before you serve them. Add an egg yolk to your finished product before and they will brown more beautifully and evenly. Don't worry! It won't kill you and it will look and taste so much better.