How to prepare other ingredients
Potatoes - removing the eyes
As potato eyes contain the toxin solanine, these need to be removed before using. After peeling the potato, use the heel of a knife to dig out and remove any eyes completely.
Potatoes - soaking in water
Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.
Potatoes - peeling while hot
Since once cooled, the skin will stick to the potato, peel while still hot. If you first wrap the potato in paper towel, it will be easier to peel.
Potatoes - boiling from cold water
It is important to boil potatoes from cold water. Placing potatoes into boiling water will result in the outside cooking faster than the inside, causing the potato to fall apart easily.
Potatoes - matchstick juliennes
Remove any eyes from the peeled potato, place in water, and cut into rounds of around 3 mm (0.1 in.) width, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm (0.1 in.).