There are many uses for the how to make potato flour discussed in our potatoes and flour categories. This is a staple product when it comes to making cookery items. The how to make potato flour article talks about the benefits of using it and the disadvantages of using other types of flours. Potatoes are a versatile crop that can be used for a variety of purposes including making potato starch, potatoes cakes, foccacia and ketchup. As you can imagine, there are a great many ways to cook with potatoes. In this article we will look at some of the ways and why.
Potatoes are a carbohydrate food, so they make it easier to convert food into energy and so provide an unending supply of carbohydrates for your body to use and store. They are rich in vitamins A, C, B5, Folic Acid, Iron and Potassium. Potatoes have a spongy, soft interior that when moistened, produces a gelatinous substance known as fibre. There are other names for this inner product including longan and mucilage.
So, it’s clear then that potatoes are an important part of a healthy diet and it’s also apparent that the how to make potato flour mentioned in this article plays an important role in maintaining the nutritional value of the potato and ensuring that the benefits derived from eating potatoes far outweigh the disadvantages. One of the most beneficial ways to use potatoes in the kitchen is by boiling them for use in soups and stews. By cooking the potato with liquids such as stock and water you can retain the spunkiness and juice of the flesh. You can then use these to add flavour and color to your favourite casseroles.
To use potatoes as a flour for baking is simple too. All you need to do is leave the skin on the potatoes and simply mix them with all the other ingredients for the recipe you are baking. This means that you are not replacing flour with vegetable starch as is often done and that the resulting baked product will have a much higher concentration of nutrients and starches than ordinary flour. You can use potatoes of any variety, although the ones with a yellow or white underside are particularly useful as they contain less starch and more nutrients.
How to make potato flour is a process which, unfortunately, I am not qualified to teach. However, I can share with you some guidelines on the subject which, although they may not take you through the whole process, should get you thinking about the options open to you and help you to decide how to make potato flour. First of all, potatoes have a lot of water in them so don’t try and make the mistake of replacing starch with water as it will simply not work. Potatoes contain two main components: the starch extract and minerals and vitamins.
When learning how to make potato flour, you will learn that you can choose to add other ingredients to the mixture which will change the physical characteristics of the potatoes. However, if you want to preserve the character of the potato and retain its nutrients, then do leave out the other ingredients. You should not, for example, add salt to your mix unless you are making a highly seasoned product which is otherwise unlikely to benefit from salt. You should also not add sugar or other sweetening agents to the mix unless it is highly required.
There are three ways to cook the potatoes, so you have to decide how to make potato flour based on the way you want to cook your finished product. Firstly, mash the potatoes and then puree them. This is perhaps the easiest way of learning how to make potato flour as it gives you instant flour when you are ready to start cooking. The advantage of this method is that there is no need for measurements or anything else like that. However, the disadvantage is that it only retains the shape of the starch and does not alter the chemical properties of it.
Another way of preparing the product is to steam the potatoes. In this process, there is no need for measurements or anything else as the product is cooked quickly and easily. However, the product does not retain any of the nutrients and carbohydrates in the potato nor does it offer any nutritional value whatsoever. Whichever way you choose to cook the product, you will learn how to make potato flour and be on your way to improving your health and nutrition.