tag:blogger.com,1999:blog-13263638.post175191206662418400..comments2008-09-19T09:23:20.781+02:00fooducationhttp://www.blogger.com/profile/10509393835685414024noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-13263638.post-31930890571875295682008-09-18T17:40:00.000+02:002008-09-18T17:40:00.000+02:00

I understand your comments on the scientific side of it and they obviously work. But just to try a different trick, next time try to cook other types of potatoes. Some potatoes are more "floury" than others and dissolve more easily. If you use a potato like Charlotte or Exquisa you may find that they keep their shapes after cooking and taste better, too. (As for the bacalhau - cod fish - the fact

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