Rooster Potato update

[Colin Miles]

Following on from the excellent performance in the garden, first impressions in the kitchen are: Boiled - bland, entirely forgettable. Roasted - delicious. Really need to roast it with King Edwards to see how it really compares, but that means buying the latter.

[Elaine]

Hello Colin. We grew Rooster last year and were very pleased with them. I steam ,rather than boil potatoes and found rooster to be really tasty. We tried them mashed, chipped, roasted as well and they were lovely. Cheers. Elaine

[Johnboy]

Hi Colin,
I feel that Elaine has hit the nail on the head where cooking potatoes is concerned. I haven't boiled a potato for many years and am sure that the flavour of a steamed potato is entirely different.
We always get somebody who says "they disintegrate when boiled" well if they were to steamed them very gently the potato will stay intact and the flavour will be enhanced.
JB.

[Elaine]

I steam all vegetables (except legumes) and find the flavour and texture and colour much better than when I used to boil them. Those three tiered steamers are marvellous. Even home grown produce tastes like shop bought when boiled. xx

[Monika]

Elaine, any reason why you don't steam legumes? I steam potatoes and all other vegetables, including legumes and it would seem quite strange to me to cook them in water and then throw the water away!

[Elaine]

Hello Monika. Last time I steamed garden peas, they felt "leathery". As for runner beans, I just prefer them gently simmered. I like the squeaky texture which didn't seem the same somehow when I steamed them! regards, Elaine xx

[peter]

Calabrese (shop bought ) and kale are better steamed. Calabrese doesn't dissolve and Kale won't bring a swimming pool to your plates.

I find spuds are better this way especially for the pre-boil for roasting, get that broken surface which means crunchie roasties. Drool .