High volume budget steak houses seem to have put together a lot of combo meal deals lately. How can they afford to do this?
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How to potato growers store their potatoes? Can I duplicate this?
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I know you have covered this before, but what is with all the green on my potatoes when I get them home from the store?
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Can you explain the term “specific gravity” when it comes to Idaho potatoes? People have told me I need to look for a potato with high solids or specific gravity to make decent fresh fries.
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This time of year my potato supplier says that it’s natural to have potato bruising. What exactly does that mean? What causes it?
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What exactly is the story behind why I need to be concerned about the starch in an Idaho potato when I am making fresh cut French fries?
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What are the most common grades of potatoes? Do No. 2 potatoes taste different than No. 1 potatoes?
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Can you have someone explain the potato chemistry in cooking?
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How can I keep my precut potatoes from turning brown?
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I bought a five pound bag of grown in Idaho® Russet Burbank potatoes .I put them in a slow cooker on low for six hours. The meat that was cooking along with the potatoes was cooked but the potatoes were hard as bricks. I tried nuking them and it helped a little but not enough. I then tried frying them and that helped some more, making them edible with lots of catsup. What is wrong with these potatoes?
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