Technique Monday: Boiling Potatoes — Mastering Starch

Most people think boiling potatoes is basic.

It’s not.

In this episode, Chef Riq breaks down how to control starch, manage heat, and know exactly when to stop cooking — without relying on sight.

You’ll learn:
• Why potatoes start in cold water
• How to prevent a gluey texture
• The difference between a simmer and a hard boil
• The tactile and sound cues that signal doneness

This blind-friendly, allergy-aware foundation applies to everything that follows — salads, purées, smashed potatoes, soups, and more.

Confidence doesn’t come from watching.

It comes from listening, touching, and trusting yourself.

Unseen Cuisine — cooking without limits.

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