Mission
To take you on a journey of discovery as we learn about potatoes and truffles. We will meet growers, suppliers and other industries that have developed to support them while testing, developing and experimenting with recipes.
Potatoes and Truffles
There are so many similarities and differences between potatoes and truffles that it is hard to know where to start. I am still learning so much about these delicious underground edibles.
Both are classified as tubers as they are part of a plant growing underground, but a potato grows on its own, while a truffle forms on a host plant. The other key difference is that a truffle is from the fungi kingdom, while a potato is from the plant kingdom.
Tuber Tales
Tuber Tale
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Truffles are fungi that attach to a plant's roots and, as they grow, form a growth underground. Potatoes are vegetables that also create a mass on the roots of a plant underground. Both of these are referred to as tubers as, unlike carrots, parsnips, beetroots and turnips, they do not have a centralised tap root, and multiple tubers can form on one set of roots.
Tuber Tale
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The potato is believed to have gotten the nickname spud from the early hand tool used for harvesting and was referred to as a 'spyd'.
A common tool for harvesting truffles is the Vanghetti, Vanghetta or Vangetto. Named after its creator, Vanghetti, an Italian Scientist who founded cineplastic procedures (fitting of a lever to an amputee limb to regain movement)
Potatoes
Do you know your La Ratte from your Sebago? Is the potato starchy or waxy? What difference does it make? Which potato should I use for potato salad? Which potato makes the best air-fried chips?
Embark on this exciting journey with me as I delve into the world of potatoes, experimenting with different varieties, some new to the Australian market and some old favorites.
There is so much more to the humble spud than the handful of varieties on the supermarket shelf. Selecting the right potato for cooking can make or break the dish.
We will create new recipes that you can easily replicate at home and test different varieties in the same recipe to see how they compare. We will also embark on experiments to test cooking techniques.
Each time I cook with a different potato I will document it detailing my findings
Want to see what potatoes I have discovered? Click Here
Truffles and Truffle Products
Truffles have only been grown in Australia for Twenty-five years. Often hailed as an aphrodisiac due to their aroma similarity to that of a male pheromone, are also a powerhouse of nutrition. Their limited season and rarity, earning them the moniker 'black diamond', are reflected in their price tag. While a fresh truffle may be out of your budget, many great truffle products are available at the farm gate or online. Check the ingredients of commercially made products as these usually contain truffle flavour, and you want to get the real thing.
I always have a jar of truffle mustard and honey on hand. A good truffle product can add the earthy, balanced flavour of truffles to a dish.
Similar to my approach with potatoes, I will experiment with various truffle products in my cooking and detail my findings. You can also filter my recipes by product, making experimenting with different truffle products in your cooking easier.
Want to see what truffles and truffle products I have discovered? Click Here
What I am up too
I have several things on the go. The first attempt at the potato scones produced a flavorful biscuit but was pretty dense. I like putting the grated potato in hot water to extract the starch and using this as the liquid. However, I had too much liquid and ended up overworking the dough. I will test again with less water.
I have developed a method for air-frying potato chips and am testing it with other potato varieties. It is not one size fits all when it comes to potatoes, and I need to change the parboiling times depending on the starch quantity of the potato. I am also way behind in writing up the test results. I hope to have the base method released along with a video at the end of the week.
I was surprised that the mashed potato imitating icing was not more popular, especially the Meatloaf Cupcakes. Not only did these look cute, they tasted divine. We now have many great potato varieties and a greater range of colours. Why not release your inner child and add some colourful mashed potatoes to your dish?
There is not a lot happening on the truffle front. I need to get down to Redhill to restock. My truffle honey and mustard stores are nearly gone, and I want a fresh truffle to test in various kinds of butter and the truffle mushroom paste. I need to make the most of the truffle while it is at its best, so I need a few days free to focus on cooking just with it. Hopefully, that will happen soon.
Keep a (potato) eye out for more updates.
Jenny
The Great Chip Experiment
Can you achieve 'Fish and Chip Shop' quality chips using the air fryer
Recipes
