How to Check Potatoes for Eggs Benedict

Video Transcript

"OK let's check our potatoes. The potatoes are tender. They'll al dente, firm to the bite. What we'll do is drain the potatoes. Make sure you don't steam your hand when you do this. Be very careful, have your lid cracked. Be very careful of the steam. Steam burns are the worst burns you can get. Don't want to do that. So the water's off. Now what I want to do is hit these with cold water. That will stop the cooking process. I'm going to rinse them once, then twice, and they should be cooled down. Then the potatoes will be ready for us when we're ready to saute them. We don't want to finish them off right now. I'll start the potatoes when I drop the eggs for the poached eggs for the Eggs Benedict. Then we'll fire up the potatoes. That way everything will come up together. So the potatoes right now are cooled down. That's good, means they will not overcook. Drain them one more time. I'll put the potatoes on the plate for now, because we'll be using this pan again when we saute. Let's get these here. Rinse your pan out one more time. Now it'll be ready for sauteing the potatoes when the time comes."