At first glance, there is nothing complicated about preparing boiled potatoes.
You need to peel and cut the tubers, throw the resulting pieces into a pan of cold water on the stove, and turn on the burner.
After about half an hour the dish will be ready.
Many housewives always follow this plan, without even realizing the gross mistake made at the very beginning of the process.
It turns out that potatoes that you plan to boil should not be placed in water at a low temperature.
The vegetable should be in the pan after the liquid begins to boil.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova explained why it is necessary to act in this way.
Why put potatoes in boiling water
The answer is simple: to preserve the benefits of the vegetable.
In addition, this approach allows you to get a dish with an ideal consistency and bright aroma.
Due to the fact that they are put into boiling water, the starch is not washed out. In addition, the potatoes retain their useful components, including vitamins.
A vegetable that has “survived” a sharp temperature change does not become watery and becomes crumbly.
Earlier, gourmets were told what kind of water to pour over cabbage rolls - cold or hot.
Expert: Julia Arkhipova
