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Watch the BBC first on iPlayer 👉 bbc.in/iPlayer... Cherry Healey gets some top tips on how to make the perfect baked potato and how to make the perfect mash!
She learns about the differences between waxy and floury potatoes and finding out which spud you should use for which job. Small waxy potatoes are best in salads and boiled, while floury potatoes produce the best mash and roasties. She’s also asking whether, in these carb-conscious days, we’re unfairly demonising the potato. At King’s College London she meets a dietician who runs tests which show that the potato, gram for gram, has more vitamin C than beetroot and carrot and more potassium than banana. Keeping hold of these nutrients isn’t easy. But Cherry is delighted to discover that skin-on wedges, as long as you go easy on the oil, are a nutritional winner.
Inside The Factory | Series 4 'Potato Waffles' | BBC
#InsideTheFactory #ThingsYouveBeenGettingWrong
#bbc
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"Oh yes that's much more difficult to peel"
*Peel comes off with the exact same ease*
had to lock off the video when i saw dat
Right! Ah, i love youtube, cos u can comment on shit like that!
unsubscribed and disliked after seeing that bullsh*t
How you’ve been titling videos wrong your entire channel
"How you've been cooking potatoes WRONG your entire life"
-Brought to you be the people who strain rice...
What's the name of the song. I hear it everywhere but don't know what it's called
@@matwatson7947 shape of you - Ed Sheeran
@@Isaidwhatisaiddear Thanks
@@abhigyandsa Some people dont know this because they eat only one variety of white rice, without straining and just absorption method. Different variety of rice need different cooking method.
It turns out I've in fact been cooking potatoes RIGHT all this time.
Me too🤗
Where I live, potatoes are whatever is cheapest to import that month. We do have more than 400 varieties of rice, though.
ලංකාවෙ ද?
What kind of test is this though? You cut the potatoes completely differently.
DON'T PEEL VEGIES EVEN SPUDS! They BOTH DO IT WRONG by peeling them, most of the nutrients are in or just under the skin and it also adds a lovely nutty taste.
no way
No it doesn't. Fried, chipped or roasted is MUCH better skin off. Boiled (small potatoes) Baked or jacket potatoes best with skin on.
@@capodad2u maybe in your poor opinion but I'd rather the far better taste of skin on all potato products as well as the far better nutrition skin on provides.
@@oigleoystereater2003 well yeah except my opinion is shared by most of the population and top chefs of the world and for good reason. So go eat your crappy potatoes you peasant.
I'd say whether or not you peel your potatoes (or vegetables in general) should always depend on what you're using them for. Typically, I prefer leaving the skin/peel on, but there are some cases where I feel that a peeled potato produces a much tastier result.
I don't peel potatoes. I just cook them with the skins.
Really depends on what you are cooking...
yes always should cook potato with skin, the most vitamin and flavour and important things are in skin and just under skin, and it keep also the texture better. Michelin star chefs has said that you should even eat the potato with skin.
0:41 I'm in love with the shape of potatoes.
I just came on here to say you guys need to stop with these ridiculous click bate titles to your videos.
Thanks
don't mind the titles. the video educates people
But assuming everyone is wrong is just annoying...
@@josephtio2803 It's education for first world problems. Just cook Your potatoes and it's good for eating. Thumbs down for clickbait.
These aren’t clickbaits most brits actually don’t know how to cook rice or potatoes. Not everyone is Gordon in there.
You have been watching video and commenting Wrong Your Entire Life!
Steam the potatoes instead of boiling in water. That will result in less waterlogged potatoes.
How long for?
10 days, at the very least.
Or cook with the peel on and peel after (that's a Czech classic).
Use water or don't use water: it's your choice.
After they started to only sell washed potatoes, I've not bothered to peel the potatoes at all.
"That doesn't come off at all easily" she said while it came off easily....
For mash, I cook the potatoes whole and in the skins (more often than not in the microwave - pierce first) and put through the ricer. Keeps them from getting soggy, and saves time peeling, just remove peel in between each press
Thanks for tips
Why did you cut up one type of potatoes and leave the "waxies" whole?? 🤷🏾♂🤷🏾♂
Smaller cut potatoes: are harder and dryer, after the same time in the oven......
This show is lame
Ugh that really bothered me as well!
Try watching Alton Brown and Good Eats if you really want to learn about food science.
yeahh
I'm glad she finally learned what I've known for nearly six decades.
The potato 🥔 skin I read is Healthier for you when you just leave it on after cutting it up. Like an apple 🍏
That depends on the pesticide and herbicide regulations. And a lot of countries allow you to " kill " the potatoes with bud nip ( the potatoes will not sprout ) . If you potatoes sprout in your cupboard, they are fine. If not, they've been sprayed and you can't wash it off.
If anyone ever visits Northern Ireland in the summer, try some Comber potatoes, the taste is on a different planet.
Use the cooking water and some butter for the really creamy mashed potatoes, also add nutmeg. NO MILK!
Preferences... Maybe your using the wrong type of milk 🤷🏾♂
It’s so interesting that uk people talking about food, like any food.
It does take practice to get a smooth mash from a floury potato, but it's wonderful - also, nothing wrong with small lumps. Don't over work them or you'll end up with glue... use hot butter and milk. The french style puree with waxy potatoes and more butter is a totally different recipe and so doesn't make much sense to compare. Both styles are great.
What about Joël Robuchon’s mashed poatatos? He uses ratte which are very waxy and they look phenomenal. Arguably the best chef ever.
Never heard of him.
@@helenaville5939 what’s your point? Lol. Most Michelin stars of any chef
@@cauliflowerpete616 Michelin stars are so yesterday. A lot of the best chefs have abandoned their Michelin stars claiming they are just an elitist symbol that stifles creativity because there are too many rules to follow when you are trying to win or maintain a Michelin star. You depend too much on elitism to evaluate who is and who is not a great chef. Your way is fast becoming outdated.
@@helenaville5939 lol okay, Joël isn’t actually that good because Helenaville hasn’t heard of him 👌🏼
@@cauliflowerpete616 Now you're just being silly. Goodbye and I wish you well.
For a people who are considered historically-challenged in the kitchen, Brits really do love to tell people that they're making things wrong: tea, potatoes, scrambled eggs, &c. "We might not be able to cook but we know how to make these things!"[Eyeroll]
Britain is a class-ridden society. The upper and lower classes are secure in their identities, but the middle class are torn by feelings of inadequacy compared to the upper class vs superiority over the lower class. This makes them competitive and a bit snobbish. British classes use mannerism and behaviour differences to identify themselves and distinguish the class of others. One of the ways in which this expresses itself is in a desire to do things the “right” way, implying that anyone who does things differently is inferior, and should be avoided. A few decades ago this behaviour manifested as outright and open snobbery against anyone who held a spoon the wrong way, or chose the wrong fork, or wore the wrong type of shoe, or cooked their food the wrong way. The outright snobbery has faded away, but the desire to do things the best possible way, and the use of that desire to present oneself in a socially attractive way, has not. Also we are trying to compensate for our historically poor culinary standards. Scrambled eggs is a good example, because it’s a dish that tastes far better when cooked well (or properly, as we Brits like to say), and in many parts of the world people seem to think it means broken-up omelette. The message that food should be prepared the best way possible is not aimed at non-Brits specifically, in fact it is probably aimed at ourselves more than anyone else. The UK has always looked up to other countries for their culinary excellence, that’s why we obsess about doing it just like they do.
What about French fries?
They're actually Belgian...
Or "Freedom Fries" if yer from them Excited States...
Me with a raw potato in my mouth: *You guys are getting cooked potatoes?*
There were no choices of potatoes in flowery or waxy potatoes categories, where Kerr Pinks or British Queens, no mention of steaming as an alternative to boiling delicate potatoes. Perhaps the biggest omission was for frying, chips/fries or sauté? Come on BBC! My mother could do a better job, or call in Delia Smith.
Exactly. I make sauteed square potatoes and they're lovely. Disappointed it's not on here.
As a die-hard potato lover, this here is one of my most favorite videos ever! Thanks a lot for sharing this!
um HELLO! .... there is no competition, it totally depends on what you want to use the potato for ffs!
British potatoes. This clearly doesn't apply to other areas of the world where species or varieties are different. First thing I'm noticing is the colour of the flesh on those potatoes - it's so white compared to the ones I eat.
What does the bbc stand for? Of course they’ll be using potatoes that British people have more access to
How possibly can you have a potato competiton without a baked potato option?
Right that's quite a kitchen there.. 🍷
Taylor's 22 beat in the end is so ❤️❤️❤️❤️
Thanks dear, that was very helpful
6% less starch? So like 1 percentage point? That's far within the variance between floury potatoes.
Turns out potatoes have these exact cooking instructions on their packaging.
They are also cut much smaller. Try the same size...
Well, we don't have to test... here in CZ we get information about potato "class" - for salads, for puree, as side dish...
Small, Shiny (Waxy) potatoes vs large, mat skin (Flour-ry) potatoes.
Baking (-) (+)
Boiling (+) (-)
Mashing (-) (+)
I always understood there were 3 kinds. Mealy High Starch like Russets, All Purpose like Yukon Golds and Waxy Boiling potatoes.
They are all 'Merkin breeds. This is the BBC and so discusses breeds available in the UK - although there are many more.
Putting a potato through a strainer isn't mash, it's mush. Mash is inconsistent in texture with the odd lump of potato, rustic not pummelled to death with a gadget.
Vamos a mirar, cómo los gringos creen que se cocina algo que surgió hace miles de años en Los Andes
Literal
Don’t you have to boil them before you mash them?
For roasted in the oven, I HATE the way the flowery potatoes come out. I prefer the waxy ones when roasted in the oven. I like lumpy mashed potatoes, so again, it's waxy potatoes for me.
Cutlery on antistick surface :(
`That is what you get when you make mash with a waxy potato`
By the looks of it, you just haven´t a clue how to make mash.
The best mash in the world is known to be made by Robuchon. He used La Ratte. La Ratte is an EXTREMELY waxy potato.
Balfour potatoes are amazing
Need English subtitles
Why are the BBC putting out this completely wrong information?
Particularly with the mash, it only turns gloopy if you over work it. Why didn't you use a ricer for both? Waxy potatoes produce great mash as they can take a high amount of fats and create a really creamy texture. These two just don't have a basic level of competence to acheive it.
Peel them before roasting? That is just wrong! Brine them before roasting and you get delicious edible skins that add a lot to the potatoes.
Is it the potato scientist now?
The girl in the bun is so attractive and got very beautiful voice
This woman has never cooked anything right in her entire life... the poor dear.
Lol I hear 22 ooh ooh by Taylor!!!
Omg!! This is looking yummy I will try it on my channel 😋😋😋
Like the time they showed us how to make rice 😂
First video watching were I'm more confused at the end than in the beginning.
this taught me nothing about cooking it more right
Trest 1 uses different sizes so not a fair comparison at all
BBC let me tell you “how you have been communicating WRONG the entire time”.... honestly the tittle of this series doesn’t make me want to match. People don’t like to be schooled. They is other way to say how things can be done...
tittle. :)
@@kenfletcher1240 Also "doesn't make me want to match" and "They is other way to say".
You cant compare roasties that are not shaped the same....I agree King eddy wins but jesus those smaller roasties are basically pebbles they are gonna be bad
Next episode they learn how to use a peeler properly.
Less said about that sorry excuse for mash the better.
floweries and waxies.. what a dodgy title
Well, it would be if it were the title, but it isn't. And you get floury and waxy potatoes.
The other one dried out like that because it was cut far smaller.
I think I am in love with lady after watching all this videos.
When do they kiss?
giggity
This host has been cooking everything wrong her entire life lol
Now there are going to be potatoes in the store that people scrapped with their nails
Pls bring bac merlin BBC
This explains so much
1:46 "...and a waxy one's flawless"
huh?
I think she said "far less"
that makes way more sense. man, couldn't crack that one for some reason!
Well done, I learned something.
No subtitles available you can do better BBC
They're doing you a favor by not adding subtitles to this trash program to be honest.
Potatoes are carbs which turn to sugar and hence fat. Eat tomatoes instead = low in calories & hence a better-feeling body.
never ever cook the potato without the skin, so that lady dont know how to cook potato at all
I would not use any of these techniques. Also what about making breakfast papas.
There are always people who say you should never wash or peel your vegetables, because the dirt is good for you. I know what to do with that advice.
It's not the dirt, it's the peel itself that's good. You refuting that fact means you need to learn more about fruits and vegetables.
You screwed up the moment you peeled them. Why take off the flavor and the nutrition?
Do you put potatoes in cold water and bring them to the boil, or put them in boiling water? P-poor it doesn't answer THAT crucial question, typical BBC..
I would love me the recipe for that flowery roasties. Anyone?!
1.Put them in the oven
2.Take them out
@@FirstnameLastName-gx6wk Haha, good'un.
Another fine example of British culinary ineptitude.
Feel bad for this lady who has been cooking everything wrong her entire life
what about chips, then?
Thank you for confusing the heck out of me.
Plz tell me answer
Ive read enough reviews from people who dont like potatoes riced that Ive no interest in trying that
It would be good if the BBC stopped telling us that we're doing things wrong
I'm here from the rice video this woman did and honestly it should just be titled, "Woman learns basic cooking skills".
That's not wrong you people. It's different
Floury potatoes taste like dry dirt no matter how you cook them. Go with waxy for all applications.
What your name
Waxy or fluffy
STOP SAYING THAT EVERYTHING I DO IS WRONG!!! YOU DONT KNOW HOW I’VE BEEN COOKING MY POTATOES!!!
There are many ways to cook potatoes There is No Wrong way Its a question of taste every time .
Chips? Fries?
What about fried? havent you thought?
I don't understand this programme, because the gimmick seems to be that she says "I've been cooking [ingredient] for years but I don't actually know how to cook it". How can you cook spuds for years and not realise the difference between them? This may be meant to have her be the Every(wo)man in our place who learns how to do it 'right' but she just comes across as too silly to live.
The topic isn't sufficient to do a PhD degree. But it's good for getting more tasty chips. :-D
Waxy's King Edwards Charlotte's??? WTF are you talking about
This video had no ads becuz ed S. gave the copyright was using his song 🤣🤣🤣 jk
"Incorrectly", not "wrong". And how do you know anyway?