Potatoes – the only vegetable which isn't used in salads in the raw. Always only in boiled. Or, as a last resort, – baked. That corned beef which will partially break up is explained by both its taste, and existence in a product unhealthy and loses the poisonous properties at thermal treatment. But it is possible to cook potato for salad in several ways.
It is required to you
- Potatoes
- pan
- water
- salt
- knife for cleaning of vegetables
Instruction
1. If you prefer potatoes "in a uniform", pick up the necessary amount of potatoes of approximately equal size. It is desirable to choose root crops of average size. In this case they will cook quickly and practically at the same time. Carefully wash up all potato, if necessary rub a peel a rigid sponge or a soft brush.
2. Lower potatoes in the small volume (liquid has to only on 3/4 cover the top tubers) the boiling water. Close a pan a cover. Salt water in about 10 minutes after the beginning of cooking. You cook potatoes on small fire of 15-20 minutes, until ready. It is easy to check it by means of a fork or a sharp knife: when root crops are easily pierced, they cooked.
3. Cool tubers and peel. To taste potato "in a uniform" differs from that that it is welded without peel. It has more dense and not breaking up structure. It is easy to cut it in accurate cubes. And, therefore, it is necessary for salads in which ingredients have to keep a form.
4. If quality of potatoes low, you cook it cleaned. Wash up necessary number of tubers and rind with them a knife for cleaning of vegetables. Cut largely, but equal pieces – halves, quarters. The less segment, the quicker will cook potatoes. Omit cutting in the boiling water. Pour water very little – the top layer will be steamed. You cook a baking plate the closed cover. Time of cooking fluctuates from 10 to 15 minutes depending on a potato grade. Salt water before the end of cooking, minute for three. Define readiness by practical consideration. At once drain almost all water. Leave only so much that potato wasn't welded on a bottom. Cool and cook salad.
5. If you have a double boiler, boil the peeled potatoes in it. In this case in root crops density and taste reminding potatoes "in a uniform" will remain. In the double boiler you cook potatoes slightly longer – minutes 20. Check readiness in the same way – having pierced a fork.