Long term storage in a box filled with dry sand. Layer the potatoes with the sand. Keep the whole thing in a cool dry location.
Yes. My recipe calls for all the ingredients to be mixed & then refrigerated overnight or 4hrs minimum. You can also freeze them - just add extra time to cooking, or thaw a bit in the microwave before baking as normal.
Your best bet is to go to the wine and/or liquor store and get real sherry (wine fortified with brandy). Avoid the grocery store stuff labelled "cooking sherry".
For best results you should thaw all frozen meats before cooking them.
You can find more information on this by purchasing a cooking book at a book store or borrowing it from the library The best cooking book is from betty crocker, some cooking books do not have the information you will need. Look through the book before purchasing.
I have stored russet potatoes for up to a year. I glean my potatoes in early October in a field that is currently being harvested. I store them in my garage until early November. I do not wash them and check them for rot or cuts before storing them in my root cellar in the basement. The root cellar stays between 36 and 46 degrees until the end of April. I store up to 2 barrels of potatoes this way. In May I go over my potatoes again and store them in the refrigerator until September when I can pick some of the new crop. Aroostook potato farmers store tons of potatoes until mid August in refrigerated warehouses. Russet potatoes can be kept for up to a year if temperature and humidity are right.
Potatoes don't need to be treated. So long as they are stored in a cool(40 degrees and not in the refrigerator), dark place with humidity of 90-95% they should be fine till the next planting season. On a side not do not store damaged potatoes because they will spoil the bunch and they store best in well ventilated crates with sand in the bottom. Before storing harvested potatoes will need to be cured for 2 weeks at a temperature of 50-60 degrees with a relative humidity of 85 - 90%. If storage temp get above 50 the potatoes will sprout after a few months. On a side not do not store potatoes with onions unless you want to lose the whole bunch.
Sweet potato, jacket potato, mash potato, roast spuds, boiled spuds, new potatoes. If you mean varieties of potatoes grown some are Yukon Gold, Inca Blue, Red Potatoes, Russets, White, and Fingerlings.
Yes, they do have scales that are best removed before cooking.
Most department store carry a good selection of cooking utensils so you should have no trouble in finding any. If you require something specific or more unique you might want to try a specialty store but be prepared to pay a bit more.
If they have been pealed and cut up, the best way is to freeze them. Although, if you're just keeping them aside, for cooking later in the day, immersing them in cold water with a little lemon juice added, will prevent them going brown.
The best way to reduce the salty taste is to serve the chicken with food such as rice, pasta or potatoes, cooked without salt.
Yes, chill ( hold) in fridge before second cooking. Best to not put it in fridge while it steaming hot.