05-23-2020, 12:19 AM
(05-23-2020, 12:06 AM)Mister Obvious Wrote: It'd take some pretty good judgement to strike a proper balance between done and not too done.
There's not a way that I know of to play the cooking part by ear. You have to sample the potatoes every so often while they cook, which isn't tedious because it only takes a few minutes once the water boils. As soon as you encounter a "done" cube, take 'em off the stove and cool them down.
It helps to make every cube as close to the same size as possible, about a quarter inch in all dimensions. That way they'll all get done at the same time. Naturally, you'll have a few small bits that cook to mush, because them spuds ain't square. I rinse them with cold water as soon as I take them off the stove to cool them down and get rid of the starch and mush. Then put 'em in a metal mixing bowl and stick 'em in the freezer until they're cold.
