When to pickle potatoes?

Ivan Orlov
Ivan Orlov
December 10, 2012
16474
When to pickle potatoes?

Potatoes today is perhaps the most popular food product in Russia. However, his birthplace is America. Each of us knows a large number of dishes that are prepared from this vegetable. But how to cook, and in particular, when to salt the potatoes when frying and boiling, not everyone knows. We will try to fill this gap.

Peel the potatoes need to be cleaned with a minimum thickness, since the most valuable nutrients and vitamins are directly under it. Water for cooking should be put on fire while cleaning the potatoes. Peeled tubers, pre-cut into 4 parts, need to be dipped in boiling water. With this method, the minimum amount of vitamin C and trace elements is lost.

When to salt potatoes when boiling and frying? Potatoes and other vegetables should be salted at the very beginning of cooking. But if you are cooking potatoes for salads, then salt is not recommended at all.

For fried potatoes have their secrets.You can, for example, add some salt to the oil before you put the potatoes in the pan, and wait until the salt is completely dissolved in the oil. After that, this dish is no longer salted. You can salt the potatoes when frying, when it is already half ready.

If you cook french fries, that is, fry the slices in boiling oil, then you should add salt after you remove the potatoes from the oil. Otherwise, the crust will not be crisp, but soft.

How to pickle potatoes? In this case, no one names specific figures, since salt is added to taste to this vegetable. However, it should be borne in mind that half of the salt remains in water or in oil, in which the dish is prepared.

Consider that potatoes cooked in their uniforms are much more beneficial than peeled ones, since the peel makes it possible to preserve all the nutrients, microelements and vitamins when cooking.