Perhaps every housewife has a couple of culinary tricks up her sleeve that make cooking easier and the dishes tastier.
One of these tricks was shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova: she told how a simple trick helps to significantly improve such a simple dish as jacket potatoes.
Why add vinegar to potatoes
It turns out that when boiling unpeeled potatoes, it might be a good idea to pour a small amount of vinegar into the pan.
You can't do without this ingredient if you plan to use the tubers for a salad or want to serve them as a side dish.
Thanks to the acid contained in this additive, the vegetables will definitely not boil over. As a result, you will get moderately firm potatoes from the water that will retain their shape.
Cutting these potatoes is a pleasure: the cubes are even, as if selected.
How to use the lifehack
Add vinegar to the contents of the pan after the water boils.
The proportions are as follows: for a saucepan with a volume slightly exceeding two liters, you need 1-2 tablespoons of regular 9% vinegar. Both apple and red wine vinegar will do.
No vinegar? No problem: replace it with citric acid, lemon juice or a few slices of sour citrus.
By the way, this life hack can be used not only for potatoes, but also for green beans. As a result, they will not lose their rich color, and you will be able to treat everyone gathered at the table with a bright and appetizing side dish.
Expert: Julia Arkhipova
