Boiled potatoes – one of tasty and nourishing garnishes. This excellent addition to roast chicken, pork, mushrooms, fish. He prepares rather simply and quickly. However, that potatoes didn't turn into puree during cooking, it is necessary to consider several nuances.
It is required to you
- - potatoes;
- - salt;
- - vinegar;
- - pickle;
- - lemon;
- - the vegetables containing acid;
- - garlic;
- - peppercorn;
- - bay leaf;
- - greens;
- - milk;
- - desi.
Instruction
1. For boiled potatoes choose pink or yellow grades. Them boil soft more difficult, than vegetables with white tubers.
2. Take tubers of the identical size. Or cut large potatoes on several parts that vegetables cooked evenly.
3. It is better to salt potato at the beginning of cooking. Salt won't allow vegetables to boil soft. Also before lowering tubers in water, pierce them a knife.
4. Potatoes difficult boil soft in the subacidic environment. Therefore with the boiling water it is possible to add a little vinegar, several slices of pickle or segment of a lemon to a pan. Don't worry, the dish won't develop any sour taste. At preparation of soup, potato needs to be lowered in broth together with the vegetables containing acid, for example, cabbage or tomatoes.
5. You cook potatoes on moderate fire. If the flame is strong, outside will quickly boil soft, and inside will remain crude.
6. That potatoes didn't boil soft, there is also such cunning. Wait when the pan with vegetables begins to boil. Drain a little hot water, and in exchange add cold. Or one more way – let's boil to potatoes of 15 minutes. Then drain 2/3 water and cook longer a dish under the closed cover on couple.
7. The main amount of vitamins and minerals is in potatoes under a peel. And not to throw out useful substances in a garbage can, tubers recommend to cook in a uniform. Before preparation it is necessary to wash them well a baking plate with flowing water and to pierce in several places a needle. It won't allow potato to boil soft.
8. Chishchenny potatoes are advised to lower in the boiling water, but not in cold. So vegetables keep more vitamins and minerals. Also in a pan with potato it is possible to lower several garlic gloves, couple of peas of a black pepper, bay leaf or greens. It considerably will improve taste of a dish.
9. Madly tasty boiled potatoes turn out according to the following recipe. Clean young tubers of the average sizes and wash out. Pour water into the enameled pan, boil and salt. Lower vegetables and you cook on fire slightly less average within 10 minutes.
10. Then drain water, and instead of it fill in potato with milk of room temperature. Reduce fire to a minimum and continue to cook until ready. That milk didn't burn to a pan bottom, from time to time it needs to be stirred up. Shift a ready treat to a plate, add a desi and strew with greens. Give to a table as a separate dish or as a garnish.