Hi Dani,
Well, I have seen various opinions on your questions, but this is what I do.
I do start with the eggs and the potatoes already in the water in a cold pan.
I think putting particularly the eggs in a pan of boiling water could be a
problem.
I bring them to a boil first, and then start timing.
I think whether you leave the skin on or peel the potatoes is more of a matter
of preference. If they are the baking potatoes, like russett, I usually peel
them. With the small red or white potatoes, I usually leave the skin on. In
either case, I take a knife and cut out anything that feels like it might be an
eye. Whether I peel them or not, I do cut them up. If they are small
potatoes, I cut them in half. For the bigger ones, I usually cut them at least
in quarters.
I also add a little salt to the water once it comes to a boil.
I hope this helps a little. It sounds like potato salad may be on the menu.
Pam
________________________________________
From: blindcooks-bounce@xxxxxxxxxxxxx [blindcooks-bounce@xxxxxxxxxxxxx] on
behalf of Dani Pagador [pocketfulofspry@xxxxxxxxx]
Sent: Friday, June 30, 2017 1:10 PM
To: blindcooks
Subject: [blindcooks] Timing Boling Things
Hi, Everyone.
Here's my set of don't-you-know-this-by-now questions.
I want to boil eggs and potatoes for salad later today. Do I start
with a cold pan and the potatoes and eggs, respectively, already in
the water? Or do I boil the water first and add the eggs/potatoes
after the water has boiled?
When I time for doneness, do I start timing after the water has
reached 212 degrees, or from the point when the stove gets turned on
to heat?
And re the potatoes, do I boil them whole with the skin on, or peeled
and cubed? Is there a preference?
Thanks,
Dani