Most People Cook Potatoes Wrong 11 Japanese Tricks That Make Them Better

Two pots of potatoes, boiled the same length of time in the same water on the same stove. One comes out whole and firm. The other has collapsed into a cloudy pan of broken pieces. Same potato. Same pot. The difference is a handful of small things done in the right order, and almost none of them are taught in a Western kitchen. A potato is starch and water held inside cell walls, and cooking sets two processes racing each other. The starch swells, which makes it soft and pleasant. The pectin holding the cells together breaks down, which makes it fall apart. Every technique in this video manages that balance. In this video: why the potato you buy decides more than everything else combined, the Japanese habit of shaving the corners off cut pieces and what it prevents, why you start in cold water rather than boiling, and the drop lid that costs nothing and holds everything together. And number one goes against every instinct you have, because flavour does not enter food while it cooks. It enters as it cools. 📕 The Everyday Japanese Kitchen — link on the channel description 💬 Which of these had you never heard of? I suspect the beveling or the cooling. #potatoes #japanesecooking #cookingtips #homecooking #kitchenhacks #japanesefood #easyrecipes #cookingtechnique #nikujaga #comfortfood