I have been cooking for over 40 years and recently, I have had trouble cooking potatoes.
They either disintegrate after a while or, they`re soft on the outside and hard on the inside. I have not changed my style of cooking (and why should I) but, I was wondering if it`s because Supermarkets are to blame, by keeping them in cold storage for too long (after bulk buying at a cheaper price) . I thought different spuds were only available at certain times of the year, but it seems you can get most varieties almost all year round, and would this be the main cause.
Does anyone else have this problem?
