Potatoes still remain one of favourite garnishes. From popular vegetable it is possible to cook varied food. Advice on its cooking will help to improve taste and appearance of a dish.
Instruction
1. It isn't necessary to add cold milk to potatoes puree. In this case it will get an unattractive grayish shade. The warmed-up milk well will be suitable for preparation of mashed potatoes.
2. You shouldn't rumple boiled potatoes a rolling pin. At such way potatoes are badly rumpled, and the rolling pin bursts. It is necessary to knead boiled tubers a special wooden masher.
3. If it is necessary to wipe or mash boiled potatoes, then it is better to be engaged in it while it is hot. Cold potatoes give in to processing worse.
4. In a pan where potatoes cook, it isn't necessary to pour a lot of water. It has to cover it no more than on 1 cm.
5. That potatoes inflated evenly, it should be cooked on moderate fire. If fire is too strong, vegetables outside will boil soft and will burst, and inside will remain crude.
6. That potatoes didn't begin to boil soft, it is possible to pour out water in 15 minutes after the beginning of boiling and to bring to readiness on couple.
7. During frying of potatoes it is better to add salt not at once and when it is brought to semi-readiness.
8. Old potatoes will turn out more tasty if during cooking to fill to a few sugar.
9. When cooking potatoes in "uniform" it is worth puncturing a peel with a fork in several places, then it won't crack.