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Hiya
I got some freebies. Danubes that are purple coloured. 2nd earlies (I think).
I have just cooked the last lot with the same miserable amount of success. Basically, they look great - lovely colour, firm etc. Stick em in the pot to boil and they fall apart without really cooking through.
I've tried low heat/high heat, gradually lessening the time I've had them on (tonight about 6-7 mins) Skins on/skins off etc etc. I always end up with some hard pieces and then this disgusting mushy stuff that you can't even convert to mash. It's a bit semolina like ....
The ones that did kind of make it to the plate were incredibly floury. Quite unlike any spuds I have had before. Good taste but by the time we had fished the bits out not much actually 'there' as such.
Where did we go wrong? How can you mess up cooking spuds? Anyone else tried these?
Back to the better varieties next year.... thank goodness we put some lady Christle's in as well.
I got some freebies. Danubes that are purple coloured. 2nd earlies (I think).
I have just cooked the last lot with the same miserable amount of success. Basically, they look great - lovely colour, firm etc. Stick em in the pot to boil and they fall apart without really cooking through.
I've tried low heat/high heat, gradually lessening the time I've had them on (tonight about 6-7 mins) Skins on/skins off etc etc. I always end up with some hard pieces and then this disgusting mushy stuff that you can't even convert to mash. It's a bit semolina like ....
The ones that did kind of make it to the plate were incredibly floury. Quite unlike any spuds I have had before. Good taste but by the time we had fished the bits out not much actually 'there' as such.
Where did we go wrong? How can you mess up cooking spuds? Anyone else tried these?
Back to the better varieties next year.... thank goodness we put some lady Christle's in as well.
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