Potatoes in our country occupy a leading position among the consumed products. In order for a potato dish to turn out, preserve the vitamins contained in the tubers and acquire an attractive appearance, use certain rules.
Secrets of cooking potatoes
- Use an enamel pot to boil potatoes.
- For salads, prefer potatoes that don't boil. For mashed potatoes and soups, mealy potatoes are best.
- For salad preparation, it is better to boil potatoes in their skins.
- When boiling potatoes, close the lid of the pot tightly and cook over low heat. The water level in the dishes should be one and a half centimeters higher than the potatoes. Salt water at the rate of ten grams per liter of water.
- The largest amount of vitamins is stored in potatoes, which are baked in a peel.
- During cooking, vitamin C contained in potatoes is lost. To make the losses not so significant, add oil or any other fat to the water. Garlic added during cooking will also help preserve the vitamin C in potatoes.
- If you want to improve the taste of boiled potatoes, add bay leaves to the pot.
- When you cook potatoes without the skin, add salt to the water at the very beginning of the cooking process.
- To prevent the potatoes from boiling, let them boil for ten to twelve minutes, and then drain the water and steam until cooked.
- To improve the taste of the finished potato, it is brought to a boil in the first water, and then the water is replaced with fresh water.
- If you are boiling potatoes in their skins, pour cold water over them immediately after boiling. This will make it easier to peel the tubers.
- Add vinegar to the water, just a few drops, and then the peel will not burst during cooking.
- If you get an unpleasant odor while boiling potatoes, add a few black peppercorns or bay leaves.
- The vinegar added during cooking can help prevent stains on old potatoes.
- When you cook vegetable soup that contains sorrel or pickles, add them at the end of the process. This is done so that the potatoes were not tough.
- To prevent the puree from turning gray, do not dilute it with cold milk. Hot or warm milk is better suited for this purpose.
- Mashed potatoes will turn out lush and tasty if you drain the water after cooking, put oil on the bottom of the pan and put on low heat for two to three minutes.
- To prevent the tubers from cracking when baking, make punctures in the peel with a fork or knife, then place in the oven.
- The best way to fry potatoes is to cook them in small portions in a wide bowl.
- Salt the potatoes just before cooking so they don't lose their shape when frying.
- If you are cooking French fries, it is best to salt them after cooking using fine salt.
- Add some baking soda to the dough to make the potato pancakes lush.
