The Captain’s Guide to Boiling Temperature – A Guide to Making the Best of Your Boiling Time
Boiling temperatures are the most important time to cook potatoes.
They can be overcooked and overcooked potatoes can ruin your potatoes.
To help ensure a good, clean boil time, read our How to Make the Best Of Your Boil Time article.
Read more about boil temperatures in our How To Make the BEST of Your Potato Boil.
The Captain Cooks potato recipe, by the way, was originally published in the June 2018 issue of The Lad.
This is the recipe I used to make my Captain’s Cooks Potato Cooker.
I like to make potato soups in batches, as I like them to be very quick, but I do not usually freeze the potatoes and freeze them separately, so this is a great way to make them quickly.
This recipe also includes the recipe for the Captain’s Potato Curry, which you can buy in your local grocery store.
The potatoes can be made in the same pot as the soup, but in this recipe, you will cook them in separate pots and then freeze the whole batch.
In this case, the potatoes cook up very quickly, so you don’t want to cook them long enough to overcook them.
They will still be tender, though, and will be much better when you can use them as a topping on a stew.
The recipe also contains a recipe for an easy and quick potato soup, which makes a wonderful soup to eat with a quick salad.
I will tell you how to make the Captain Cook’s potato soup in this post.
For the potato soup: In a large pot, add all of the ingredients, including potatoes.
Bring to a boil.
Cover, reduce heat, and simmer for 15 minutes.
Remove from heat, remove lid, and allow to cool for about 15 minutes before slicing.
If you have a slow cooker, it’s best to leave it on a slow cooking setting, since it takes a lot longer to cook the potatoes.
If not, it can take as long as an hour or two.
Remove the potatoes from the heat, rinse, and pat dry.
If using a pressure cooker, let the potatoes cool before slicing and serving.
If frozen, thaw in the refrigerator for 1-2 hours, or overnight in the freezer.
I prefer to use frozen potatoes because they are less likely to overcood.
If the potatoes are still frozen, remove from the fridge, rinse thoroughly, and let them cool in the fridge for an hour.
If they are still hot, add some water to the pot and bring to a simmer over high heat.
Cook potatoes until tender, about 10 minutes, and then remove from heat and let sit for a few minutes.
The time needed to cook your potatoes will depend on the type of potatoes you are using, the type and size of potatoes, and the temperature of the water.
You can cook them for 10-15 minutes at a time.
They should be done when they are a tender, moist, and plump, with no lumps.
I usually add some salt to the potatoes, since the salt will help them to cook faster and soften them up a bit.
I also add a little vegetable oil to the water, to help loosen the potatoes up and to add flavor.
As soon as the potatoes start to cook, reduce the heat to low, cover, and cook for another 5-10 minutes.
This time, the water should be about half full.
The longer you let the potato cook, the better the flavor and texture of the potatoes will be.
As they cook, they should begin to soften, which means that the potatoes have been cooked through, but are still very tender and juicy.
After about 10-12 minutes, add more water to thin out the potatoes as they cook.
Continue cooking for another 10-14 minutes.
They shouldn’t be cooked past the point where they start to look like mush.
When the potatoes look like they are done, add them to a large mixing bowl, add the reserved water, and stir together until the potatoes is evenly coated with potatoes sauce.
If necessary, add a bit more salt and/or butter to the sauce if needed.
If your potatoes aren’t too soft, add just a little more water until they are soft enough to bite into.
Serve immediately, or freeze for up to a week.
For a quick and easy potato soup recipe, click here.