I made potato soup in the crockpot. Yesterday. Cooked on high for 6 to 7 hours. Potatoes are still crunchy. Is there a way I can make them soft now? Or do I have to throw it away?
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Are potatoes in water for 5 days still good?
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If my potatoes are soft what is the best way to cook them?
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If I wash unpeeled potatoes and leave them on a baking sheet in the cooler and there is a small amount of water on the tray overnight, will that be absorbed by the potato and affect how it bakes?
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I read an article regarding the use of Aluminum Foil to bake a potato and that it should not be used. Nowhere in that article did it mention an alternative method to wrap the potato for baking. Is there an alternate method for wrapping a potato that doesn't contain the risks mentioned using foil?
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Seems simple enough but… I want to cook my potatoes along with my roast but in a separate pan the roast will be cooking at 350. How long should I keep them in so they will be done at the same time
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If I team potatoes and then store them in the refrigerator, what happens to the water content in the potato?
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Which test is used to measure presence of reducing sugar in potatoes?
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Can you prep baked potatoes 6 hours prior to an event and serve them in a warming cabinet?
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I cooked potato soup and the cubes were still crunchy. I baked the potatoes for over two hours and then they were in the crock pot all morning but remained hard and crunchy! Some were fine but many remained hard. What could be the answer because there is no way they were undercooked?
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