It would seem that there is nothing complicated and tricky about cooking potatoes? It turns out that there are nuances, subtleties and tricks in this process.
Unaware of them, many home cooks cook potatoes incorrectly. This is what a Belarusian cook claims, having seen mistakes in the process with his own eyes.
The chef was very saddened by this and decided to share the recipe for preparing the dish correctly.
First. If you are cooking old potatoes, you do not need to peel them in order to preserve as many useful substances in the vegetable as possible.
Second, it is unacceptable to put nightshades in a pot of cold water - only in boiling water.
This, by the way, will also help not to lose useful substances. And it will cook faster.
But you don't need to cook the potatoes on high heat, otherwise they will crack.
Third. Do not salt the vegetable at the beginning of cooking – only at the end.
The chef advises adding 1 tbsp of vegetable oil to the water when cooking to create an “extra lid” and increase the temperature inside the dish, which will speed up the cooking process and ensure a tastier product at the end.
Fourth. When cooking, use a minimal amount of water – it should just cover the potatoes from above.
Fifth. To prevent the potatoes from becoming like paste and to make them crumbly, add a tablespoon of 6% vinegar or brine from pickled cucumbers or tomatoes to the water when boiling.
Sixth. After the potatoes are cooked, do not leave them in the pan with the lid on in the water.
If you do this, the vegetables will absorb a lot of excess moisture and will also fall apart.
The chef recommends: after the potatoes are cooked, drain the water and place the pan with the nightshades on high heat (for about 30-40 seconds).
This will allow you to dry out the potatoes, removing excess moisture.
Earlier we told you how to cook potatoes on skewers.
