Potato Salad anyone?

Glycemic index of potatoes commonly consumed in North America.

Fernandes G, Velangi A, Wolever TM.

Abstract Objective: To determine the effect of variety and cooking
method on
glycemic response and glycemic index of common North American potatoes.
Design Study 1: subjects consumed 200 g Russet or white potatoes that were
either (a) precooked, refrigerated, and reheated (precooked) or (b)
cooked and
consumed immediately (day-cooked). Incremental area under the curve was
determined. Study 2: subjects consumed 50 g carbohydrate portions of white
bread or potatoes (six different varieties and two different cooking
methods).
Glycemic index values were calculated. In both studies meals were
consumed after a 10- to 12-hour overnight fast and finger-prick
capillary-blood
glucose was measured before and at intervals for 2 hours after consumption.
Subjects The study groups were as follows: Study 1 comprised four men and
six women, aged 20 to 44 and Study 2 comprised 11 men and one woman,
aged 18 to 50. Statistical analyses Repeated measures analysis of variance
with Newman-Kuels to protect for multiple comparisons (criterion of
significance two-tailed P .05). Results Study 1: Precooked Russet potatoes
elicited lower area under the curve than day-cooked ( P .05), while
precooking had no effect on boiled white potatoes. Study 2: The glycemic
index values of potatoes varied significantly, depending on the variety and
cooking method used ( P =.003) ranging from intermediate (boiled red
potatoes consumed cold: 56) to moderately high (roasted California white
potatoes: 72; baked US Russet potatoes: 77) to high (instant mashed
potatoes: 88; boiled red potatoes: 89). Conclusions The glycemic index of
potatoes is influenced by variety and method of cooking and US Russet
potatoes have only a moderately high glycemic index. Individuals who wish
to minimize dietary glycemic index can be advised to precook potatoes and
consume them cold or reheated.

Potatoes are not low carb.


"Cookie Cutter" wrote in message
...

"Cubit" wrote in message
...
Potatoes are not low carb.


I would like to make my potato salad with mashed cauliflower but I'm not
getting enough of the moisture out of it after it is steamed when I make
creamed fauxtatoes. By the time I put mustard and vinegar and mayo in it ,
it would be soup. I have rolled it up in paper towels and squeezed,
repeatedly. Any suggestions?

--
No Husband Has Ever Been Shot While Doing The Dishes

"None Given" wrote in message
...
"Cubit" wrote in message
...
Potatoes are not low carb.


I would like to make my potato salad with mashed cauliflower but I'm not
getting enough of the moisture out of it after it is steamed when I make
creamed fauxtatoes. By the time I put mustard and vinegar and mayo in it
,
it would be soup. I have rolled it up in paper towels and squeezed,
repeatedly. Any suggestions?

--
No Husband Has Ever Been Shot While Doing The Dishes



make it italian style? with no mayo, use some olive oil, garlic, salt &
pepper, mint leaves and also put in italian green beans or string beans too.
mmmm.

i never ate the american stuff. potatos and mayo sounds only about as
unappealing as elbow macaroni w/mayo LOL

"None Given" wrote in message
...
I would like to make my potato salad with mashed cauliflower but I'm not
getting enough of the moisture out of it after it is steamed when I make
creamed fauxtatoes. By the time I put mustard and vinegar and mayo in it
,
it would be soup. I have rolled it up in paper towels and squeezed,
repeatedly. Any suggestions?

Easiest method.. microwave. Just cover them with some plastic wrap and
micro on high for about 5 minutes.

Mark

On Thu, 14 Apr 2005 15:50:38 +0000, Cubit wrote:

Potatoes are not low carb.

I actually prefer cauliflower salad.

"Perdu" wrote in message
...
On Thu, 14 Apr 2005 11:38:49 -0500, "None Given"
said :

"Cubit" wrote in message
...
Potatoes are not low carb.


I would like to make my potato salad with mashed cauliflower but I'm not
getting enough of the moisture out of it after it is steamed when I make
creamed fauxtatoes. By the time I put mustard and vinegar and mayo in
it ,
it would be soup. I have rolled it up in paper towels and squeezed,
repeatedly. Any suggestions?

I roast them. Spread the flowerets out on a cookie sheet and drizzle with
olive oil. Then roast at 375 for maybe 40 minutes add or take a few. When
they get a bit browned they are roasted and ready. Let them cool and then
make the Fauxtato salad. Make your own mayonnaise as well to keep it even
more in line with the lowcarb.

I like the roasting idea! But for an alternative, use a potato ricer and
carefully squeeze out the water. Works, but always messy around here. :-)
Gonna try roasting!

Steve

"Crafting Mom" wrote in message
news
On Thu, 14 Apr 2005 15:50:38 +0000, Cubit wrote:

Potatoes are not low carb.

I actually prefer cauliflower salad.

Recipe or Google?

Mark

On Fri, 15 Apr 2005 00:19:53 +0000, Mark McArthey wrote:

"Crafting Mom" wrote in message
news
On Thu, 14 Apr 2005 15:50:38 +0000, Cubit wrote:

Potatoes are not low carb.

I actually prefer cauliflower salad.

Recipe or Google?

I keep mine raw, chop them fine, and just toss them in an olive oil based
dressing. I don't have a special recipe so you'd have to google. Many
people like to call them "faux tatoes", but I see nothing wrong with their
existing name

Good luck,
--
On a Halloween Batman costume:
"This cape does not give the wearer the ability to fly."

Scionyx wrote:
"Perdu" wrote in message
...

On Thu, 14 Apr 2005 11:38:49 -0500, "None Given"
said :

I would like to make my potato salad with mashed cauliflower but I'm not
getting enough of the moisture out of it after it is steamed when I make
creamed fauxtatoes. By the time I put mustard and vinegar and mayo in it,
it would be soup. I have rolled it up in paper towels and squeezed,
repeatedly. Any suggestions?

I roast them. Spread the flowerets out on a cookie sheet and drizzle with
olive oil. Then roast at 375 for maybe 40 minutes add or take a few. When
they get a bit browned they are roasted and ready. Let them cool and then
make the Fauxtato salad. Make your own mayonnaise as well to keep it even
more in line with the lowcarb.

I like the roasting idea! But for an alternative, use a potato ricer and
carefully squeeze out the water. Works, but always messy around here. :-)
Gonna try roasting!

If you nuke them in a closed container for somewhere around 12 minutes
for a whole head (depending on size and the power of your unit) there's
no water to squeeze out. No mess. Cooks perfectly and steams in its own
juices. Might be a tablespoon or so of the juice purged from the cauli
in the container, but certainly not what one could call wet.

Works as well for broccoli and cabbage. Side benefit, no stinky kitchen.

Pastorio