| How to Cook Potatoes Posted: 21 Feb 2021 12:00 AM PST Potatoes might be one of the world's most versatile foods. They're inexpensive, flavorful, nutritious, and you can cook them in hundreds of ways. To get you started with cooking potatoes, try roasting them in the oven with salt. If you'd like soft potatoes that you can mash, boil them in salted water until they're tender. For another quick cooking method, fry the potatoes in a skillet so they become brown and crispy. [Edit]Ingredients [Edit]Oven-Roasted Potatoes - of potatoes
- of olive oil
- 1 1/2 teaspoons (8 g) of kosher salt
Makes 8 servings [Edit]Simple Boiled Potatoes - of potatoes
- 1 teaspoon (5.5 g) of salt
- Salt and pepper for serving
Makes 4 servings [Edit]Crispy Pan-Fried Potatoes - 5 or 6 medium-sized potatoes
- 2 to 3 tablespoons (28 to 42 g) of butter
- Salt and pepper, to taste
Makes 6 to 8 servings [Edit]Making Oven-Roasted Potatoes - Preheat the oven to and scrub the potatoes under cold water. Get out of potatoes and rinse them well. If there are patches of dirt, take a produce brush and gently scrub the potatoes to remove the dirt.[1]
- You can roast any type of potato. Floury potatoes, such as Russets, will have light, fluffy centers after roasting while waxy potatoes, such as yellow or red potatoes, have a rich, deep flavor.
- Cut the potatoes into pieces. Take a sharp knife and carefully cut each potato in half. If you're preparing new potatoes that are small, you might not need to cut them further. For larger potatoes, continue to cut the potatoes until they're in even pieces.[2]
- For very tender potatoes, peel them before you cut them.
- If you'd like to make fancy Hasselback-style potatoes, keep the potatoes whole but make thin slices across the surface of each potato. They'll fan out and become crisp as you roast the potatoes.
- Put the potatoes in a bowl and toss them with oil and your choice of seasonings. Transfer the potato pieces to a large mixing bowl and pour of olive oil over them. Add 1 1/2 teaspoons (8 g) of kosher salt and 1 teaspoon (2 g) of freshly ground black pepper. Then, mix in another seasoning if you'd like a distinctive flavor. Try adding 1 of the following:[3]
- 2 tablespoons (17 g) of minced garlic
- 1 teaspoon (2 g) of curry powder
- 1 tablespoon (6 g) of garlic powder
- 1 tablespoon (6 g) of smoked paprika
- Spread the potatoes on a sheet and put it in the preheated oven. Scoop the seasoned potato pieces onto a rimmed baking sheet or pan. Arrange the potatoes so they're in a single layer. This ensures that the potatoes cook evenly and become crisp on the sides.[4]
- For easier cleanup, lay a sheet of parchment paper on the sheet before you spread the potatoes on it.
- Bake the potatoes for 30 minutes and flip them over. Let the potatoes roast without moving them around on the pan. This helps them develop a good crust on 1 side. Then, put on an oven mitt and use a spatula to carefully flip the potato pieces over.[5]
- You'll hear the potatoes sizzle as they release moisture in the hot oven.
- Finish baking the potatoes for 15 to 30 more minutes. Leave the potatoes to roast until they're browned and completely tender. To test if the potatoes are done, insert a fork, knife, or skewer into the center of a potato piece. It should slide in and out easily if the potato is finished cooking.[6]
- Remove the roasted potatoes and scatter fresh parsley over them. Turn off the oven and carefully take the baking sheet out of the oven. Sprinkle 2 tablespoons (7.5 g) of freshly minced parsley over the potatoes and serve them while they're still hot.[7]
- Substitute your favorite fresh herbs for the parsley. Use finely minced rosemary, sage, or oregano, for instance.
- You can refrigerate leftover potatoes in an airtight container for up to 5 days.
[Edit]Making Simple Boiled Potatoes - Scrub of potatoes and peel them if you like. Rinse the potatoes under cold water and use a scrub brush to gently remove any dirt. Then, peel the potatoes with a vegetable peeler if you want tender, boiled potatoes or if you'll be mashing them by hand.[8]
- Use any type of potato that you like. You might use floury potatoes, such as Russets, for fluffy potatoes or waxy potatoes, such as yellow or red potatoes, for deeper flavor.
- Leave the potatoes whole if you're mashing them or cut them into chunks. Decide if you'd like to boil the potatoes whole or cut them into pieces. You might want to chop them if you're boiling potatoes for potato salad or if you're working with large potatoes.[9]
- Keep in mind that large whole potatoes take longer to boil than potato cubes.
- You can save time by leaving the skins on potatoes if you'll be passing them through a ricer or food mill.
- Put the potatoes in a pot and cover the potatoes with cold water. Transfer the whole or chopped potatoes to a large pot and pour in enough cold water to cover the potatoes by at least . Set the pot on the stove.[10]
- It's important to use cold water so the potatoes cook evenly. If you use hot water, the outside of the potatoes will cook faster and could develop a gluey texture.
- Stir in 1 teaspoon (5.5 g) of salt and turn the burner to high. Stir the salt until it dissolves in the water. Then, keep the lid off of the pot and turn the burner to high. Heat the water until it begins to boil vigorously.[11]
- For even more flavor, you could add a halved head of garlic and 1 bay leaf to the water or cook the potatoes in chicken stock.
- Simmer the uncovered potatoes for between 15 and 25 minutes. Once the water is boiling, turn the burner down to medium so it bubbles gently. Cook the potatoes until they're completely tender. To test if they're done, insert a skewer or fork into the middle of a potato to see if it comes out easily.[12]
- The amount of time this takes depends on the size of the potatoes or pieces. Potato cubes that are around will take closer to 15 minutes to cook while whole potatoes will take more like 25 minutes.
- There's no need to stir the potatoes as they simmer.
- Drain the potatoes in the sink. Set a colander in the sink and wear oven mitts to hold the pot of potatoes. Slowly pour the potatoes into the colander so the hot water drains. Then, transfer them to a serving or mixing bowl.[13]
- If you're only boiling a few potatoes, you could scoop them out of the pot with a slotted spoon instead.
- Boiled potato can be canned and preserved for future use.
- Serve the boiled potatoes or mash them to make mashed potatoes. To simply serve the boiled potatoes, toss them gently with a little butter and salt. For a smooth side dish, mash the potatoes with a potato masher or pass them through a ricer. Then, stir milk or cream into the potatoes to make homemade mashed potatoes.[14]
- You could also chill the potatoes and make potato salad with them.
- Boiled potatoes last for up to 5 days in an airtight container in the refrigerator.
[Edit]Making Crispy Pan-Fried Potatoes - Rinse the potatoes and pat them dry. Scrub 5 or 6 medium-sized potatoes under cold water to remove dirt. Then, dry them completely using a kitchen or paper towel. It's important to remove excess moisture so the potatoes fry instead of steam.[15]
- Use your favorite type of potatoes. If you use large Russets, you might only need 2 or 3 potatoes since they're larger than most yellow or red potatoes.
- Leave the peels on if you'd like rustic potatoes. For a heartier texture, keep the peels on the potatoes. If you prefer, you could peel the potatoes so they become extra crispy and light.[16]
- Although you can leave the peels on any type of potato, yellow or red potatoes have thinner skins so they fry up crispier than floury potatoes.
- Dice, slice, or shred the potatoes into small pieces. To make hashbrown-style potatoes, shred the potatoes against the coarse side of a box grater. If you prefer, use a knife or mandoline to slice the potatoes into thick pieces. You could also cut the potatoes into cubes that are about wide.[17]
- Use caution when slicing with a mandoline since it's easy to cut yourself on the sharp blade.
- Melt butter in a deep skillet over medium heat. Put 2 to 3 tablespoons (28 to 42 g) of butter into the skillet and turn the burner to medium. Let the butter melt completely and tilt the pan so the butter coats the bottom.[18]
- You can also fry diced bell peppers or mushrooms along with the potatoes for a hearty breakfast.
- Add the potatoes to the skillet and season them with salt and pepper. Arrange the potatoes in the skillet so they're evenly spread over the bottom. Then, sprinkle as much salt and pepper as you like over them.[19]
- If you'd like to double this recipe, cook the potatoes in batches.
- You could season the potatoes with garlic salt or onion powder according to your taste.
- Cover the skillet and cook the potatoes for 15 to 20 minutes. Put the lid on the skillet and cook the potatoes until they become tender. Wear oven mitts to take the lid off and stir the potatoes every 3 to 5 minutes so they cook evenly.[20]
- Use a flat spatula or spoon to stir the potatoes.
- Fry the uncovered potatoes for 5 to 10 minutes. Take the lid off of the skillet once the potatoes have softened. Cook them until they're as crisp on the outside as you like. Then, turn off the burner and season the potatoes with more salt and pepper.[21]
- Remember to stir the potatoes frequently so they don't burn on 1 side.
- Refrigerate the leftover potatoes in an airtight container for up to 5 days.
- Avoid cutting the potatoes in advance of cooking them since they'll turn brown within a few hours.
- To speed up cooking time, cut your potatoes into smaller pieces. These will roast, boil, or fry faster than large chunks or whole potatoes.
[Edit]Things You'll Need [Edit]Garlic Roasted Potatoes - Measuring cups and spoons
- Bowl
- Knife and cutting board
- Rimmed baking sheet or pan
- Oven mitts
- Spoon
- Spatula
- Vegetable peeler, optional
[Edit]Simple Boiled Potatoes - Large pot
- Colander or strainer
- Knife and cutting board, optional
- Vegetable peeler, optional
[Edit]Crispy Pan-Fried Potatoes - Knife and cutting board
- Deep skillet
- Spatula
- Vegetable peeler, optional
[Edit]References [Edit]Quick Summary |
| How to Cook Fish with Skin Posted: 20 Feb 2021 04:00 PM PST Here's the thing about fish skin—it has to be ultra-crispy; otherwise, it's going to have a limp texture that could turn you off of it for a long time! It's a cooking technique that, understandably, intimidates a lot of people. With a few tips and tricks, you'll feel like a pro in the kitchen and confidently make tasty skin-on fish fillets. In this article, we'll walk you through the most popular way to make this type of fish—pan-frying. We'll also give you an alternative for broiling the fish if you don't want to deal with a hot pan, and we'll address a popular technique for making a whole fish on the grill in the warmer summer months. [Edit]Fillets on the Stovetop - Dry the fish skin-side up in the fridge for 1 hour before cooking it. Put the fish on a clean dish and leave it uncovered in the fridge. This process dries the excess moisture so that the skin gets super crispy.[1]
- This process works for all kinds of fish, but salmon, branzino, sea bass, mackerel, flounder, or snapper will taste the best. Their skin gets ultra-crispy under high heat and has a great flavor.[2]
- Moisture is the enemy of crispy skin. If the fish is too wet when it hits the pan, your fillet will steam and potentially stick and rip when you try to flip it.
- You can also pat the skin dry with paper towels if you forget to prep it in time.[3]
- Let the fish come to room temp for 15-20 minutes. A cold fish makes more steam when it hits the pan, making it harder for the skin to crisp up. After drying the fish in the fridge for an hour, transfer the plate to the counter so it can warm up.[4]
- Go ahead and dab the fish with a paper towel, too, to absorb any moisture that releases while it's resting.
- Heat a stainless steel skillet over high heat for 2 minutes. Don't put anything into the skillet, and don't worry—you're not going to hurt the pan. If possible, use a pan, even if your fillets are a lot smaller. The more surface area you have, the easier the steam releases as you cook, and the crispier the skin gets.[5]
- Some people prefer cast iron for fish. These pans are a little more "non-stick" than stainless steel but still provide a great surface to fry fish on.[6]
- You can try using a non-stick pan if you want to! Just keep in mind that it's harder to get crispy skin with one. Also, using high heat, like you will for the fish, can damage non-stick coating.[7]
- Make a non-stick surface by spreading hot oil and salt around the pan. If you're using a cast-iron pan, you don't need to worry about this. Add of vegetable oil and a large pinch of salt to the already-hot pan. Remove the skillet from the heat once the oil starts to smoke. Wipe the oil and salt around the pan with paper towels. Hold the pan with a hot pad and keep your fingers away from the surface of the pan.[8]
- Lots of people (even professional chefs!) skip this step, so it's totally optional. It can help if you're nervous about your fish sticking to the pan, though, as it gives the skillet a thin layer of a "non-stick" coating.
- Heat a second tablespoon (15 mL) of vegetable oil in the skillet. The goal is to create a thin barrier between the fish and the skillet's hot surface. Double-check that the heat is still turned to high, and rotate the pan to help the oil evenly coat the bottom.[9]
- Vegetable oil has a smoke point of , which means that it can get pretty hot before it starts to release certain chemicals that negatively impact your food's flavor. Other oils with a similar smoke point are sunflower oil, refined olive oil, and soybean oil.[10]
- Season both sides of the fish and put it skin-down in the hot pan. Hit both sides of the fish with salt. Always lay the fish down from the front of the stove to the back of the stove, or away from you, so that splattering oil doesn't hit you. The skillet is hot, and that oil will pop as soon as the fish touches it, so be careful.[11]
- It's important to wait to season the fish until right before you cook it. Salt draws moisture out of the fish, and you don't want moisture leaking out while the fish rests, ruining all the work you did to dry it out.[12]
- Consider cooking 1 fillet at a time, especially if they are large or if your pan is small. Overcrowded fillets will steam rather than fry.[13]
- Press down on the fish with a fish spatula until the edges stop curling. When the fillet hits the pan, the edges immediately start curling away from the heat. Use the spatula to gently but firmly push those edges down so the skin cooks evenly around the fillet. It takes 10-20 seconds for the fish to lay flat.[14]
- A fish spatula is a very thin, long spatula specially made to slide under delicate pieces of fish easily.
- If you don't have a fish spatula, use a metal spatula.[15]
- Fry the fish on high heat for 30-60 seconds, then lower the heat. High heat crisps the skin nicely, but you don't want it to burn. So after those initial 30-60 seconds, reduce the heat to medium-high. Don't attempt to move the fish at this stage.[16]
- If you try to move the fish too soon, the skin will stick to the pan and rip.[17]
- Cook the fish for 7-9 minutes until there is a small, raw section left. Don't try and lift the fish to see how it's coming along—that will just rip the skin. Instead, pay attention to the flesh of the fish. Watch it become more opaque as it cooks through. Let it cook that way until almost the entire fillet is done.[18]
- How long it takes your fish to cook to this point will depend on the fish's size and thickness. For example, the cooking time listed in the step above is perfect for a salmon fillet.
- A piece of branzino takes 6-7 minutes.[19]
- A sea bass fillet takes 8-9 minutes.[20]
- A piece of snapper takes about 5-7 minutes.[21]
- Flip the fish, remove the pan from the heat, and cook for 1 more minute. Slide your fish spatula under the fillet and carefully flip it over. It's okay to remove the pan from the burner—the residual heat is enough to finish cooking the fillet.[22]
- If you can't get your spatula under the fish, wait another 15-20 seconds.[23]
- Chefs call this process "kissing" the pan because it's such a brief flash of heat.
- If you take an internal temperature reading, the middle of a medium-rare fillet should read . For a more well-done piece, aim for .
[Edit]Oven-Baked Fish - Dry the fish in the fridge for 1 hour before cooking it. Getting rid of excess moisture is a super important part of making fish with deliciously-crispy skin. Place the fillets skin-side up on a plate and leave them uncovered in the fridge while they dry.[24]
- If this doesn't fit into your timeline, use paper towels to gently dab away moisture before cooking the fish.
- Crispy fish skin tastes great on salmon, bass, snapper, flounder, and mackerel. Steer clear of tuna and swordfish, though.[25]
- Take the fish out of the fridge and season both sides with salt and pepper. You can use other seasonings, too, if you prefer. Garlic and parsley are great accompaniments to any kind of fish.[26]
- Salted and crispy fish skin is delicious! It's a great way to flavor the entire dish.
- Place an oven rack about from the broiler. To get crispy skin on your fish fillets with the broiler, the fish needs to be close to the heat source, but not so close that it'll burn.[27]
- Broiling fish is an excellent hands-off cooking method. And it's great if you don't want to deal with hot oil in a skillet!
- Turn the broiler to high and let it preheat for several minutes. You'll get a more even cook if the broiler is hot and ready when the fish goes into the oven.[28]
- Broil the fish skin-side up for 7-8 minutes until it's cooked through. Put the fish onto a sturdy sheet pan. Keep a close eye (and nose) on the fish as it broils, just to make sure it doesn't start to burn. When it's done, the flesh should be fully opaque.[29]
- This time estimate is for a piece of salmon that is about thick.
- A piece of snapper or bass takes about 10 minutes.[30]
- A mackerel fillet takes about 6-8 minutes.[31]
- For a medium-rare fillet, cook the fish to . For a well-done fillet, cook it closer to .[32]
[Edit]Whole Fish on the Grill - Rest the fish at room temperature for 20 minutes while you prep the grill. Cold fish produces more steam and a less-crisp exterior, which is not what you want.[33]
- Branzini, red snapper, sea bass, and arctic char are all popular fish to cook whole on the grill.
- Pat the fish dry with paper towels. Keep dabbing at the fish until all the excess moisture is gone. The drier the fish, the crispier the skin gets.[34]
- Brush the fish with extra-virgin olive oil and season it with salt and pepper. You can, of course, alter the seasonings based on your recipe or preferences.[35]
- Some people stuff the inside of a whole fish with fresh herbs, garlic, and lemon wedges! This helps keep the inside of the fish moist as it grills.[36]
- Sweep more extra-virgin olive oil over the grill grates. Between brushing both the fish and the grill grates with oil, the fish hopefully won't stick or rip. Use a pastry brush or something similar to apply the oil.[37]
- You could also put the oil on a paper towel and rub it over the grill with a pair of tongs.
- Grill the fish over medium-high heat for 10 minutes, uncovered. Since there isn't much to do now but wait, use this time to work on a side dish. Resist the temptation to move the fish or pick it up to see how it's doing. Moving it too soon will rip the skin.[38]
- These instructions for cooking times are based on grilling a fish, like branzino. If your fish is larger or smaller, adjust the cooking times as needed.
- For example, a fish would only need 5-7 minutes on each side.[39]
- Flip the fish and grill it for 10 more minutes until the flesh cooks through. Use a large spatula or a pair of tongs to flip the fish carefully. If you need to, ask someone to help! When the flesh of the fish is completely opaque, it is cooked through.[40]
- If the fish sticks when you try to lift it, leave it for a few more seconds before trying again. Once the skin is completely seared, it will release from the grill without ripping.[41]
- The flesh of the fish should flake easily when it's fully cooked. If you take an internal temperature reading, it should reach at least . It'll continue to cook while it rests during the next step.[42]
- Remove the fish from the heat and let it rest for 10 minutes.[43] Letting the fish rest allows the internal temperature to continue rising for a little while, which is perfect if you took it off the grill a bit before the temp hit .[44]
- Some people like to drizzle the fish with oil at the end, but that's up to you. High-quality olive oil can accentuate the flavor of the fish nicely.
- Put leftovers into an airtight container and store them in the fridge for 3-4 days.[45]
- Plan on making one fillet for each person you'll be serving.[46]
- When serving fish with the skin still on, place sauces on the plate first. Put the fish skin-side up on top of it. If you put sauce on top of the fish, it'll just soften the skin and ruin that texture you worked so hard for.[47]
- Not all fish skin tastes great! Tuna, swordfish, and mahi-mahi tend to have tougher skins with a leathery consistency that's not so pleasant to eat.[48]
- Store leftover fish in the fridge for 3-4 days. Put it into an airtight container, and mark the date so that you remember how long you have before you need to throw it out.[49]
[Edit]Things You'll Need [Edit]Fillets on the Stovetop - Plate
- Paper towels
- Skillet
- Fish spatula
[Edit]Oven-Baked Fish - Plate
- Paper towels
- Sheet pan
[Edit]Whole Fish on the Grill - Paper towels
- Pastry brush
- Spatula
[Edit]References |
| How to Develop Positive Work Relationships Posted: 20 Feb 2021 08:00 AM PST The people you work with can make or break your job satisfaction levels. Building positive workplace relationships can help you work together, be more productive, and enjoy your job even more. While it might take some time to truly get to know your colleagues, there are a few things you can do today to start strengthening your workplace relationships. [Edit]Get to know your co-workers. - Try to learn about them on a personal level, not just a professional one. The next time you are early to a meeting, take a minute to chat with those around you. Small talk might not seem like much, but it can actually help you discover things that you have in common with your officemates.[1]
- If you're feeling stuck or you don't know what to talk about, ask questions. People like to talk about themselves, so start with what they did over the weekend or how their kids are doing.
- You could say something like, "Hey Harry, how was your long weekend?" or, "Suzie, how were your holidays?"
[Edit]Find common connections. - You probably have something in common with all your co-workers. Try to work out what that is to build a stronger relationship with everyone in your workplace. People like to talk about themselves, so if you get stuck, just ask![2]
- Do you both like sports? Do you both go hiking? Are you both into board games? Are your kids around the same ages? Do you both drink tea instead of coffee?
[Edit]Listen actively and attentively. - This is an important part of open communication. When talking to your co-workers, ask follow-up questions and paraphrase their statements so they know you're listening. You should also try to maintain eye contact and face the person you're talking to so you look open and attentive.[3]
- For example, if your colleague says, "I'm having trouble with my report." Ask a follow-up question like, "Is there anything I can do to help?"
[Edit]Be respectful of everyone you work with. - You can respect your coworkers even if you aren't their biggest fan. Think about the positive qualities that your co-workers bring to the table to remember that you're all here for the same reason.[4]
- If you respect your co-workers, it's much more likely that they'll respect you, too.
- One way to demonstrate respect is to offer positive affirmations. For example, you could say, "Sally, I really admire the way you handled yourself with that difficult client. Not everyone can remain so calm under pressure."
[Edit]Communicate clearly and effectively. - The foundation of every good relationship is solid communication. Try to be open and honest with your colleagues, and don't assume anyone knows what you want without explicitly asking for it. This goes for emails, text messages, phone calls, and face-to-face interactions.[5]
- Choose your words carefully. Make sure that you clearly articulate your points and state exactly what you mean. This will help avoid confusion about goals or expectations.
[Edit]Try to maintain a positive attitude. - Positivity in the workplace is contagious. You don't have to show up with a smile on your face every day, but try to look on the bright side of situations instead of bringing people down. Chances are, your co-workers will look forward to seeing you if you have a good attitude.[6]
- A negative attitude might make people hesitant to interact with you throughout the workday.
- For example, if your team missed a deadline, you could focus on the positive by saying, "well, at least we'll know how to manage our time better for the next project."
[Edit]Forgive people for their mistakes. - Everyone messes up every now and again. If your co-worker or colleague makes a mistake, try to move past it as quickly as you can.[7]
- For example, if your co-worker forgot to send an email to a client, just ask them to set better reminders for themselves next time.
- Think about how you'd like to be treated if you made a mistake, then treat your co-worker the same way.
- You should also try not to hold grudges once you've moved past the mistake.
[Edit]Take constructive criticism. - It might feel uncomfortable, but it will help your workplace relationships flourish. Allow your co-workers or colleagues to tell you how you could be doing better (respectfully, of course).[8]
- Constructive criticism can help you improve both as a worker and as a colleague, so it benefits everyone.
[Edit]Offer to help when you can. - If you notice someone struggling, work together to find a solution. Don't take on more work than you can handle, but offer to assist your colleague so they don't feel so stressed.[9]
- For example, if your co-worker needs help compiling reports, you could offer to organize their files for them.
- Sometimes helping a co-worker or colleague isn't possible, in which case you can just give moral support or words of advice instead.
[Edit]Avoid gossiping about others. - Talking about people behind their backs can only lead to negativity. If your co-workers try to engage you in gossip, politely steer the conversation the other way.[10]
- If you're the boss, you could institute a "no gossip" rule. While you can't make your employees follow this, it's still nice to set the expectation.
- For example, if someone tries to talk about another co-worker with you, you could say something like, "Oh, I haven't heard about that. But I've been meaning to ask you—how are you liking your new house?"
[Edit]Stay away from assumptions. - It can be easy to interpret your colleague's tone as negativity. However, assuming something without proof can lead to resentment. Try not to assume anything about your co-workers to avoid unnecessary negativity.[11]
- This is especially true for online communication, like emails. Since you can't hear their tone of voice, you might assign it a negative one instead of a neutral or even positive one.
- Let your workplace relationships happen naturally, and try not to force them to flourish.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
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