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Another kitchen science accidental experiment

8 years ago

The other day I made a soup with potatoes, tomatoes, and dried mushrooms. The recipe I was loosely following called for 1 cup of white wine. The soup was supposed to be done after 30 minutes of simmering. Well, after 30 minutes, the potatoes were still firm. After an hour, I gave up waiting for them to soften, and went ahead and served the stew with firm potatoes. They weren't inedible, just not mushy.

Well, lo and behold, the next day I pick up my current issue of Cook's Illustrated, and saw a little sidebar saying that wine added to potatoes will prevent the potatoes from turning mushy. Now I know there wasn't something wrong with the potatoes, which is what I thought, but it was a natural reaction to the wine in the cooking liquid.

This is one of the things I love about cooking.


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