Potato Evaluation
by Lars. The Nordic Food Lab conducted a sensory analysis of underutilized varieties of Nordic potatoes to evaluate their respective gastronomic potential and desirability. We initially received forty individual varieties grown from Nordgen seed stock in their test farm. We processed these in a manner most consistent with average consumer cooking methods,(boiled) and selected ten that most interesting. The Nordic Genetic Research Center cultivated approximately five kilos of each variety for further testing. The specimens evaluated were:SWE 3007 Sparrispotatis DNK 3054 Æggeblomme SWE 3062 Rödbrokig Svensk DNK 3198 Kiva NOR 3212 Fjellfinn FIN 3223 Tammiston Aikainen SWE 3230 Blå Mandel DNK 3259 Minea FIN 3267 Lemin Punanen ISL 3304 Blaar Islenskar These varieties were subjugated to the following processes: baking, boiling, sous vide, French fries, crisps, pureed, confit. The tastings were conducted with a minimum of three trained chefs, although typically six persons participated. The tastings were conducted using a … Read more