3 QT with Culinary basket techniques for Potatoes, Corn

• Potatoes and corn have high sugar and starch content and less natural moisture than green leafy vegetables. Because of this, potatoes are best cooked either in the culinary basket or baked.

Culinary Basket for whole potatoes/sweet potatoes/corn on the cob

• Place water in bottom of 3 qt (of you put your finger in the water should come up to the first place your finger bends, the joint) Place the culinary basket in the 3qt and cut potatoes from Saladmast machine directly into culinary basket. Then take just the basket to the sink and rinse the potatoes by squeezing them in your hand while running water over them (this removes the starch). Then place them on your stovetop and set temp for med-high(6 or 7). When cooking a starch this will always be the temp you start. Let the piece click solidly for 1 minute ( only with starches do you not turn it down right away) then turn to low (the actual word low or 1) Cook for 20-25 min depending on how many potatoes you are using. If more than 3 go for longer time. When you are done, if making mashed, dump the water from the 3qt and dump potatoes in the bottom. Then add seasoning and stir vigorously until mashed.
  

Baked Potato

• If using any other piece of cookware you will take 1-3 soaking wat paper towels and place in the bottom of that piece to add the moisture to make the vacuum seal. Add potatoes turn piece on med-high(6-7) and let it click solidly for a few min then turn to low. Cook for 25 min. If really large potato slice it in half and bake cut side up.

Corn on the Cob

• Follow above directions for potatoes. Leave in the husk. Cut off both ends of the corn, then place in top of culinary basket with the water in the bottom of the 3qt (Only fingernail depth). You can cook up to 4 pieces at once. Once completed cooking take a fork and scrape back husk. No need to add butter or salt. It will taste like its been buttered and salted (unless out of season).
• (If not using culinary basket). Place 2-3 soaking wet paper towels on bottom of piece, Leave in husk. Put on medium when it clicks turn to low and cook for 20 min. Be careful as husk is hot. Husk the corn, no need to add any butter or salt because it tastes like its already been added.