today's subject is potatoes we do so
much with potatoes we eat it mashed we
eat it fried
we eat it boiled and make a salad out of
it hot dishes with some meat it's very
good as a gratin in the
oven and so on and so forth today i want
to teach you one of my family dishes and
it's called
Silkme potatoes it's this potato which is
really crunchy outside and creamy inside
it has a weird technique to do but i
want to teach you how to make that so
that it will be
your family classic as well and you know
it's springtime
and vegetables starts to wake up because
they want to have new
children and they start to grow things
like this you might see some greens
growing in your
garlic or onions when these things are
happening some of the great foods go to
waste
highest thrown away goods in the world
is potato in Turkey in fact
in the houses 54% and it's such a pity
so in this video as well as giving you
this very precious recipe from the
family how to reserve
store your potatoes and when to throw
them away when to really take care of
them
and what you can do with the peels etc
etc and so many
like little house details that i use in
my house so if we are ready we can start
[Music]
potatoes should not be stored in the
fridge but it should be in a dark
cool place mostly like the corners of
the
uh kitchen cupboards like the covers and
the corner of the kitchen anyways
why because the light helps it wake up
like this
heat when it gets easier up it also
wakes up like this
and secondly it shouldn't be stored in a
nylon bag there's a hormone it's called
ethylene it's the only hormone that is
in the form of gas this hormone is the
thing which
grows the vegetable or the fruit as it
goes on
after ripening after a certain amount of
time it helps
food to fall for example from its branch
and then the hormone continues and it's
what ripens the
fruit also is the thing which makes it
go bad
like as this is standing alone the
ethylene hormone is secreted outside but
when it's in a plastic bag
that hormone is kept and stuck so
it continues as it like dissolves around
here in a plastic bag it
gets higher than hired and the process
gets fastened this is for example
some people would say if you have an
unripe avocado put it with an
apple together why the hormone of the
apple goes very good with the
avocado and it ripens it faster same
with bananas exactly
so therefore you shouldn't store it in a
plastic bag but a bag like paper bag or
like this or
totally open in a drawer or something
you shouldn't put it in the refrigerator
and if you refrigerate it
two things happen dehydrates because the
refrigerators have this
like because we don't for it not to
build ice at the back there's this
dehydration and secondly it starts to
brown
what happens is the acrylamide level i
don't know it's i'm pronouncing it right
but the acrylamide level increases in the
potato in the refrigerator
and it even becomes brown outside starts
to grow
inside and it's even carcinogen cargino-
carcinogenic
anyway can serious or something
anyways so we bought this last week and
stored it in such a way
she woke up this part is again not so
good
to eat we have to cut it with the roots
like this
when we cut it the part the roots
shouldn't be shown like this
for example if i cut it more shallow
like this
we don't want this brownness it's again
not great for our health
secondly if you have a garden or if you
have a soil around what you can do
plant it how you plant it is two things
if it's like
normal soil it's like a small garden you
dig a hole at least
30 to 40 centimeters and put it and some
put some soil on top
or you can do it in the sack put some
you tell me you put it in a sack
with soil and when the green parts grow
out of the soil
you add more soil cover the green parts
and then it grows again
and then you cover it again and you
actually expand
the sac along with the grow mint of the
potato
meanwhile at the parts where you added
soil there will be more potatoes
this is gardener Bahar speaking and i'll
show you her garden that her small
fides? small fides are
growing
anyways so if you have a potato and you
want to also use the skins
clean it with something like this so
this way
you get rid of the extra soil
and if there are like cracks like this
which you cannot
take the scrub you can't get rid of them
like this special for this potato
as you can see there's also greenness
and greenness is not so good again with
this part
sometimes this greenness can turn into
purple and if your potato turned into
purple don't use it
but if there's greens again cut it
deeply like this if you want to
peel them the best thing to peel is
these peelers
because if even though you are great
with your knife you get a lot of like
thick parts with this one very easily
and it's also very time consuming so
with this is very easy and you don't
waste much so
always use a peeler for my potato i'm
going to because it's a traditional dish
they don't want the skin one so what
i'm going to do i'm going to take the
skins off
skins
are great hummus for the soil
or you can make a compost out of it or
you can make very nice chips
just put the peels on a baking tray put
some olive oil
and put it into the oven for 200 degrees
celsius for about 12 minutes
and take it off put some salt it's
really really as tasty
maybe more tasty than normal chips
amazing
[Music]
now we start here i have a big pot a
liter and a half or two liters around
oil but the thing is it has to just like
be around this high
i'm going to do something called cold-frying
which is
normally when you throw potato into
frying in 180 degrees
and what happens is very fast gets
crunchy outside
but what we want to do we want the
potatoes to be
very big whereas on this size so there's
a lot of thickness
we want it to be cooked inside so what
we are going to do we are going to have
holes like this and then we are going to
fry it
in rather like now its around 88 degrees
about
110 degrees celsius but it won't be like
frying with lots of bubbles and what
it's going to be like
as if it's just hanging in water it's
going to have that effect
so this smaller one what i'm going to do
is cut it like this
so it will have different shapes and
different shapes that actually have
different tastes
so it's about 120 degrees so
i am just throwing them inside like this
as you can see it's as if like it's
hanging in the water
nothing is happening i'm still turning
the heat on
so i am throwing all these potatoes
in like this
so it was 120 degrees now it went down
to
108. what i'm going to do take it to a
lower heat
like this so it will
slowly fry with this kind of oil the
inside is getting cooked
it's like getting boiled in oil when i
put
a knife into the potato it sticks like
this
when it's raw inside so this will cook
about
25 minutes like this and then
we're gonna see i think this is the
easiest the most delicious
and the most interesting way of frying
potatoes i should tell you
actually i have done the Heston Blumenthal
methods double frying triple
frying and all these
and okay they're also good in their own
categories but this
is phenomenal and it's not known in the
world
so this will be cooked around 100 to 110
degrees celsius
slowly like this
[Music]
for this sauce i want just one very hot
pepper
three cloves of garlic 80 milliliters of
water half a teaspoon of salt
teaspoon of sugar
and two teaspoons of white wine vinegar
so this is going to simmer for about 10
to 15 minutes and then we're going to
make it into a sauce
[Music]
as i like poke my knife it becomes soft
so what i'm going to do
is increase the heat a bit
[Music]
now as we can see there's
a great smell in the kitchen sour
kind of sweet at the same time sorry
guys oh no
and now
after i ruined my t-shirt now we have
this mixture like
this there are some skins which are like
thicker but i want them because i want
it to be chunky
and now i'm putting four tablespoons of
mayonnaise
now i want to have a taste
a bit more salt could do other than that
it's really good and it's not as hot as
you think
it's very nice
so this is the sauce now
This is Bahar shooting
okay anyways so
[Music]
summer is coming and summer meaning
coriander this is the coriander from my
mom's garden
they are also changing face normally
this is the original coriander leaves
but when it starts to
finish her life and go for seeds like
this
the leaves gets thinned like this but
the
taste is there and it's very very nice
i'm going to just like
not use these very thick parts
i'm roughly chopping the corianders
[Music]
half an onion
some salt to the onions and rub them
like this
so this you know has onions have an edge
this takes the edge off this also gets
into the salad
here i have few tomatoes
add some tomatoes
a bit of salt
some lemon juice also be very good with
a bit of
olive oil again soup of vinegar finally
something that is never missed in
cypriot salads is a bit of olives
like this now fingers in
and we mix it like this it's so very
nice
very simple and very nice
[Music]
the salad is ready the sauce is ready
now let's check
our potatoes
also this is done but how you understand
this is like you poke it like this and
they're really soft they're crunchy
outside soft inside
that's the beauty of it or that's the
magic of it
we should put immediately some salt
and mix it well and the thing is you
should eat these potatoes hot guys
otherwise when this gets cold okay it's
very nice again
some of my relatives love it cold as
well but it loses that crunchiness and
softness
a little bit i want to show you the
inside outside is very crunchy
and inside as you can see is very creamy
put some sauce
and eat it of happiness yes
and of hotness yes but i think we should
share it immediately guys
let's go out
we call it in Turkish eating like a bear
now we have cleared out the potatoes
about in three minutes
and as you can see the crunchy outside
and creamy potato inside like this
it's unbelievable how tasty it is as
well i hope you like this video if you
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