It is difficult to imagine a house diet without potatoes, it "the second bread". However not everyone has an opportunity to grow up vegetables on own site. It is necessary to buy a product in the market or in shop. Unfortunately, the quality of goods can not always be checked. Nutritionists advise to soak potatoes before preparation. Water will remove not only excess of starch, but also nitrates and also other hazardous substances.
It is required to you
- - potatoes;
- - water;
- - knife;
- - rag or brush;
- - pan;
- - salt;
- - ascorbic acid.
Instruction
1. Try to otmachivat always potatoes even if you have no allergic reactions to starch. Vegetables surely demand a conclusion of hazardous substances if they are bought from the little-known seller.
2. Pay attention that small fruits often accumulate a large amount of nitrates, and too large can be result of excess nitric feeds. Besides, green, rusty or gray-violet spots – all this results of various diseases of tubers have to guard you.
3. Select potatoes of the average size, carefully peel them with rags or a brush. According to plant breeders, the highest concentration of nitrates is noted in a peel therefore it is necessary to peel potatoes deeply.
4. Sort vegetables with suspicious spots: green throw out, and remove other problem places. At the same time take a knife and untouched pulp of a tuber around "sore".
5. Wash out the peeled potatoes and fill in it with a large amount of pure not boiled water. If the culinary recipe allows, cut vegetables in cubes – then hazardous substances will be washed away more effectively. According to the estimates of experts, when soaking integral tubers the level of nitrates decreases 2-4.4 times less.
6. Leave potatoes for 1-2 hours, then drain the first water and replace it fresh. Through the same period repeat the procedure. Add a small amount of table salt and ascorbic acid to the third water. Now vegetables have to stay in water the whole day. During this time nitrates and other harmful elements completely will pass into salty and sour solution.
7. Before cooking fill in potatoes with fresh water again then bring to the boil. Merge the appeared white foam, wash out vegetables and again change liquid. At last, tubers are ready to culinary processing.