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Blanched fried potatoes Videos

'Blanch' Roasted Potatoes (Episode 366.)

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Not as many vids. as I should. Perhaps this year if I have any leftovers. I have a chicken a la king vid. it works well with leftover turkey. Leftover hot turkey sanwiches. OR a casserole (a few on the net). Happy holidays! KtC
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You know, this is a great way to cook potatoes, especially for a morning brunch. I usually microwave them a while, until slightly soft enough to cut up in small pieces, then throw them in a pan, makes great homefries
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Yummy, easy recipe. I usually just bake in before cut into wedge shape and coat with any oil and garlic seasoning. But I think boiling in water is a good idea-cuz its faster and make the potato full cooked or tender.
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It was just a small series of variable seasoning. They had been requested a long time ago. Although all are food related, some vids. may be a bit different at times. KtC
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hi matt. I have seen that method a few places. Certainly the best. Slow cooked, with the meat dripping's' the tots. yes, I love them way. cheers mate! KtC
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@kooktocook Way to fast mate, i forgot the first step by the time i was on the second! It might just be my brain slow at processing :)
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I cut them up, season, butter than nuke. I then toss them in with the 'breakfast greased' pan. yum! Happy Holidays mate! KtC
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Hi Jak! Thank you for asking, doing well. All the best for you and yours over the holidays and new year, Merry Christmas!
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another great 1. for christmas eve maybe you can do up the buffalo shrimp video? lol merry christmas
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I appreciate your comment. I enjoy making them and sharing a few ideas with folks. cheers! KtC
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Thank you Mr. Kook :) Its a nice idea for Xmas dinner. Merry Xmas to you and your family!
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YUMMY! :D my fav kind of tater! hope all is well in your corner of the world my friend :)
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I have a potato wedge oven fry posted. I love them that way also. yum! thanks, KtC
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oh yeah, certainly! nice idea.....I need some fish now. cheers! KtC
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or turkey :) yes, tasty tots for most sides. cheers bud! KtC

Dehydrated Potatoes. Blanched vs non blanched

I have been dehydrating potatoes and the only part I dislike is the fact that I have to blanch them. Why? so they look good? I decided to see what happens and ...

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There is actually a bit of science behind your observation. When you blanch potatoes it does something to the starch - I can't remember exactly what, but people recommend blanching potatoes before frying them if you want them to be super crispy. I think it causes the starch molecules to harden or something. So, you are changing the physical properties of the potato when you blanch them, which may cause them to come out differently through the dehydrator. I just did my first batch of potato in the dehydrator and I blanched them because I wanted them to look nice. They look very good, but they came out looking far too thin. I'm afraid they won't reconstitute nicely and your video just confirmed this for me. I think I'll forget about the aesthetics when I dehydrate in the future. :/
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+JoeandZachSurvival Yeah! Thanks for your video.I actually just tried a sample of my potatoes. When soaked in warm water for 30min, they rehydrated nicely. They fried very well and  turned out quite crispy. Super tasty. I think if I soaked them for 2hr before cooking they would be ideal. Their taste WAS a little bit different, but for how long they are going to store for - I can't complain. I highly recommend blanching your potatoes before dehydrating IF you intend to fry them because of the texture they end up with. I think I'll grate my potatoes next time, blanch them, dehydrate them, and save them for hash browns. Cheers!
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+Keven Jones Thank you. In the end they all taste about the same. I have never blanched potatoes before making fried potatoes and I make alot of them. I will have to try that. Thanks again. Joe
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The Incas in South America survived for hundreds or years on something called "chuno" (pronounced CHOON-YO), which were basically freeze dried potatoes. The process was to lay the potatoes out in the sun on top of dry straw, mash them with their feet to break the skins and allow the water inside to escape, then leave them out to freeze at night, and then sun dry the next day. This process was repeated several nights in a row until the potatoes were completely freeze-dried. This variety would turn black (since they were not par-boiled) and did not look very appetizing at all, yet they were very edible and could keep up to 10 years under the right conditions. These were called "black chuno". There is another variety called "white chuno" which were washed several times during the process. Since they were freeze dried and could keep so long, it would ensure survival even through years with no harvest.
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+Phil Dyer Nah, unlike the Europeans, the Incas never experienced famine because they learned different ways to preserve food like chuno or "charqui" and many other techniques with grains. Their diet was balanced and healthy. One factor for their decrease in population was deseases brought by the Spaniards conquistadores that the Incas were not inmune to. If by the Inca race you are referring, then the Peruvians are direct decedents by a big percentage in their actual populations. Even the language "Quechua" and traditions still exist.
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+brabanthallen Maybe that's why there are no more Incas.
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+brabanthallen I find that very interesting and wil have to reserch that. Amazing. Thank you for sharing that information. Joe
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Thanks for the great video. I grew potatoes for the first time this year and got a bumper crop (well I think it was anyway). I think I will dehydrate most of them. My question is ... how long did you soak them in the water to rehydrate them?
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+Sherry Philyaw Thanks Sherry. I am not sure LOL. you do it until they are feeling like a potato again? I sound like such a dork. It takes some time but I did not time it. You can speed it up by putting them in warm water like I do at the tent on the side tray of the wood stove. I would say a couple hours at least. Thanks again. Joe
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what is blanched?
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+martini carbine Just noticing when re-reading the post that I omitted to say the vegetables are shocked in COLD water—preferably ice water. You're very welcome, Martini.
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+PixieTrailSprite thank you very much Pixie 
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Parboiling briefly as in 30 secs to 3 min and then shocking in water to stop the cooking process. Most frozen vegetables have been blanched prior to packaging.

Potato 101: How to Blanch Potatoes

Blanching potatoes cooks potatoes until just done. This gets them ready for lots of great recipes using Idaho potatoes. Brought to you by the Idaho Potato ...

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The tips are based on how most cooks are currently blanching potatoes, i.e peeling first and discarding the skins. Of course, the skin has a tremendous about of nutrients and many recipes call for leaving them on. Cooking a russet potato whole tends to break down the outer part too much, crumbling before the center section of the uncut potato has even finished cooking. That's why we recommend cutting into even sized pieces.
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Why refresh these potatoes in cold water? It's counter intuitive!!! You will lose all the nutrients and flavour! Why not cook them in scrubbed skin then allow them to cool, peel and dice?

Blanching Potatoes So I can Vacuum seal and freeze them

With this video I show just how easy and simple it is to get the potatoes ready to vacuum seal and place into the freezer adding months and months to the shelf ...

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Cool idea for colddays
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+MissBethysworld thanks for watching this
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+YOUTUBE PLAYLIST thanks for checking it out

SD Kitchen Connection Episode 1

Parisienne Potatoes Recipe Call for 1 russet potato. Scoop out balls from the potato with a melon scooper and blanch them in salted water for 10 minutes.
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