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| Thread ID: 119936 | 2011-08-17 10:09:00 | How do you cook your kumara potatoes? | Question (15792) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1224028 | 2011-08-17 15:07:00 | Well ive been mainly baking them in the oven, with skin on. The one i baked for 20 mins (non pre heated oven) had half of it REALLY tough though. Like it wasnt cooked at all. Im surprised, 20 mins at 200 degrees celsius wasnt enough to bake the whole thing? I also tried baking one with oil and salt...it was a total disaster. The oil just turned the skin of the kumara wet and slimey, and i put too much salt so it tasted REALLY salty. How much salt do you use? When you guys say roast...dont you mean baked? Isnt it the same thing? |
Question (15792) | ||
| 1224029 | 2011-08-17 19:58:00 | I wash and microwave them. The skin comes off after they are cooked. | Bobh (5192) | ||
| 1224030 | 2011-08-17 20:40:00 | They're not potatoes. The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally, but many are actually poisonous. The sweet potato is only distantly related to the potato (Solanum tuberosum). I never boil them. I roast them or bake them (like baked potato) or use them in recipes. Treat them like any other root vegetable - parsnip, swede, potato, carrot etc. |
pctek (84) | ||
| 1224031 | 2011-08-17 21:05:00 | Roasted for me only | Gobe1 (6290) | ||
| 1224032 | 2011-08-17 21:13:00 | part boiled then roasted same as potatoes, or boiled with potatoes and mashed, but they don't take as long as potatoes when boiled to cook | gary67 (56) | ||
| 1224033 | 2011-08-17 21:30:00 | When we roast meat say a leg of hogget we put the kumaras in around the roast for the last half hour of the cooking process. Kumaras are skinned and cut in half and sprinkled with salt. :) |
Trev (427) | ||
| 1224034 | 2011-08-17 22:47:00 | i sprinkle with salt. kumara is more softer texture. potatoes needs longer in oven. you should eat some before you turn off the oven :D you may also want to cut the potatoe into halves and quarters and prick it with a fork so it cooks easier. i think in the past i have cooked potatoes for 40 minutes. that is by halving them or quaterly them and prick them. yep you can half boil them first then bake them. re: your cold non preheated oven. if you don't have a convection oven. preheating to 200 can take 15 minutes! |
Nomad (952) | ||
| 1224035 | 2011-08-18 02:30:00 | I roast them also, never entirely sure myself what constitutes roasted and what = baked ? I "think" baked is dry and usually with the skin on and roasted uses a small amount of oil or liquid and without the skin. I do mine longer than half an hour though, in fact for a small roast that cooks in 60-90 mins I Just throw the roast in as I'm peeling and chopping the Potatoes and Kumara, sometimes parsnip, then when prepared I just add them right then so they cook almost as long as the meat. I put a ittle oil with the spuds/ kumara and shake them around to coat them, then chuck them around the meat. deep fried in large pieces is nice also, but you do need to boil or micrwave them first or they won't cook through. If you rough up the outside as suggsted you get nice crunchy bits of skin. |
dugimodo (138) | ||
| 1224036 | 2011-08-18 04:14:00 | Aww you fellas (and pctek) are making me hungry | Gobe1 (6290) | ||
| 1224037 | 2011-08-18 04:16:00 | I just leave 'em to the Dragon; she boils then roasts them. Haven't had a kumara while she is away. | R2x1 (4628) | ||
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