How to fry the potatoes to form a ruddy, crisp, if not seethe potatoes, as it is faster to cook, how to cook the perfect mashed potatoes and much more.
Perhaps every woman in Russia could be called immediately and prepare dozens of dishes from conventional potatoes.
Can cook, bake or fry.
It is difficult to name the product more popular and more important in our kitchen than the root. It is difficult to imagine a more delicious side dish than a side dish of potatoes.
It would seem that no problems with his cooking usually does not occur, however, even simple process has its own quirks.
The secret №1: to make it easier potatoes cleaned
Potatoes will be easier to clean when first put it briefly in hot water, and then in the cold for 15-20 minutes, or can hold it in cold salt water.
The secret №2: potatoes to store a maximum of vitamins
During heat treatment all the vegetables lose their useful properties. To save a maximum of vitamins when cooking potatoes, you need to cook it without cover.
It is necessary to spread the potatoes into cold water and boiling. On slow heating of the product is rapidly losing favor.
Note that if the potatoes boiled in their skins, then it retains vitamins and mineral salts. However, if the potatoes are old, or in the little eyes turned green, it should cook just cleaned.
№3 secret: that the potatoes do not fall apart
Some varieties of potatoes boiled soft and soaked with water.
To avoid this, it is necessary to drain the water after about 15 minutes after it has boiled, and by closing the bowl with a lid, the contents cook a little longer at low temperature with the minimum amount of cold water.
Furthermore, to tenderize the potatoes may be cooked with water to add 1-2 spoons cabbage or cucumber brine.
The secret №4: to speed up the process of cooking potatoes
Preparing potatoes for a long time, but this process can be accelerated, if put in a pot a small piece of butter.
This will increase the capacity of the liquid, causing the potatoes will cook much faster.
In addition, the oil have a positive effect on the taste of potatoes.
№5 secret: that the chips do not stick together
To potatoes during frying does not burn and does not stick together, prepare it as follows: slice potatoes, rinse with cold water, then pat dry on clean towel or napkin.
№6 secret: that was crisp
To dish came with a golden, crispy potato slices to spread into the very good hot oil and cook, uncovered.
Otherwise, it just seethe.
Salt potatoes should be at the very end, almost before serving, otherwise it will give a lot of fluid, which does not allow the formed golden brown.
Also, fried potatoes are well browned, if its pre-lightly sprinkle with flour.
№7 secret: to get the perfect mashed potatoes
To puree was particularly gentle, many housewives add a little milk in it, but very few people before this milk is heated.
The secret of perfect mashed potatoes just this simple technique.
If you pour cold milk, mash in addition acquire a gray shade.
The secret №8: to enrich the taste
Many argue that the best seasoning for potato - it's not dill or chives, as many think, and rosemary.
Just a couple of pinches of dried rosemary add a dish incredible taste and aroma.
If desired, to mix various kinds of seasonings, for example, combining the garlic, black pepper, coriander, cumin, and so on.
№9 secret: to get the perfect potato pancakes
It would seem that complicated about cooking pancakes? It is only necessary to grind and mix all ingredients.
But potatoes feature is that it releases a lot of fluid, due to which the limp dough.
To remove from the grated potatoes excess moisture, good press it through a sieve or cheesecloth.
And a few more subtleties:
- In a pan during cooking, place the onion, garlic and bay leaf, then the potatoes will taste better.
- To tubers were white, add the boiling water a little lemon juice or vinegar.
- Frozen potato becomes sweet taste. It can be fixed. Lower potatoes briefly in cold water and immediately transfer to a hot.
- Potato patties will be magnificent, if they put a little baking soda.
- To the grated potatoes from which to prepare pancakes, not darkened, you pour into it a little hot milk.
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