Potato tweaks: how much to cook potatoes, what kind of dishes, how to cut

Potatoes, like other vegetables, the use of which involves certain processing: cooking, roasting, stewing or baking, you need to cook correctly, in order to preserve and vitamin, and nutritional, and taste value. Dishes from this root are many, how many to cook potatoes for soup, in a stew, for mashed potatoes? All in different ways. Depends on the time of cooking and from the size, cutting, variety. There are root crops with a dense structure, optimal for roasting or uniforms. There is also a boiling potato that is cooked almost instantly, very suitable for mashed potatoes.

First of all, the potatoes should be properly prepared, and then determine how much to cook the potatoes. The tubers must be thoroughly washed. The healthiest, of course, will be a potato - a uniform. However, not for all dishes, it is suitable. Cut the skin as thin as possible, just under the skin of the cluster, just vitamin pools. Cut the potatoes correctly in large chunks, preferably do not cut small tubers at all. The smaller the knife will touch the product, the greater the safety of nutrients and nutrients. Better to take the knife is not metal, but stainless steel. It is noteworthy and unusual, but in many dishes, not only for salads or casseroles, you can use boiled potatoes in the peel. You can put in soups, stews and sauces, where you need a small slicing, at the end of cooking, cutting arbitrarily. Even mashed potatoes are interesting, tender, not watery.

Next, you need to prepare the dishes. From the right dishes it also depends how much to cook potatoes and what it turns out. The most correct is a suitable, by volume, enamel saucepan. Certainly with a dense matching cover, preferably opaque. Such dishes do not allow the penetration of light, which provokes various reactions that promote the decomposition of vitamins and other elements. And enamel, unlike metal utensils, does not participate in such oxidation, oxygen, etc. reactions. It is undesirable that the distance from the covering of potatoes, water and the lid is more than 3 cm. To cook vegetables, respectively and potatoes, it is recommended as little as possible, therefore it is preferable to use a steamer. You can also resort to waterless cooking in a microwave oven or oven in a conventional oven. But the taste and structure of the potatoes will be different than with the standard cooking in a pan in water, so it is the traditional method that is most in demand and versatile. It's not bad if you know how to properly cook potatoes and observe these simple rules.

With dishes and cutting is understandable. Further, it is absolutely necessary to lay the prepared potatoes in boiling water, but you do not need to boil in boiling, but slightly boiling, with moderate temperature and regime, water. The lid should be closed and open it every second every second, checking how much to cook a potato, whether it is enough, it is not necessary. Preferably, the oxygen supply is limited during the cooking process. When these rules are observed, the potatoes are cooked evenly and quickly, there is no heterogeneity, which necessarily occurs when boiling strongly, when the potatoes are boiled from the outside and the inside is still moist. Several accelerate the process and the speed of cooking can be, adding a fraction of butter / vegetable oil or margarine.

Salt slows down the speed, so salt is recommended almost at the end of the process, 5 minutes to 5 minutes. You can not salt at all or add salt / spice directly on the table. Potatoes in the peel can be salted and at the beginning of cooking, this will prevent cracking. If varieties prone to friability are cooked, you can add a spoonful of vinegar or brine to the water in order to preserve the shape of the tubers. It's good when cooking to add a little garlic, sprigs of dill, a fragrant laurel leaf. This will add piquancy, interesting taste, flavor. Clear definitions, how much to cook a potato, perhaps not. Check the readiness can be a breakdown or a knife. A lot of potato is also determined. Preferably do not check the first minutes 15-20 the potatoes are ready. In addition to young tubers, which are cooked, as a rule, much faster - it's enough and 10 minutes.