The taste of boiled potatoes depends not only on the type of vegetable and the duration of cooking.
The container in which the nightshade was heat-treated is also important.
Many housewives believe that it is advisable to choose a larger saucepan.
However, this approach is wrong.
As Yulia Arkhipova, a culinary expert for the online publication Belnovosti, a cook and fourth-class baker, emphasized, potatoes should not be boiled in a huge saucepan.
What's wrong with a big saucepan?
You will most likely have to pour a lot of water into such a container.
And a serious problem will arise: the liquid will boil intensely.
And this is very bad for potatoes. Long stay in strongly boiling water will most likely lead to the vegetable boiling and losing its shape.
Want to get whole boiled potatoes with a bright taste? Take a medium-sized saucepan.
And don't pour too much water into the container. You need just enough liquid so that its surface is slightly higher than the top potatoes.
Earlier, gourmets were told why minced meat dishes turn out “rubbery”.
Expert: Julia Arkhipova
