2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Potatoes, potatoes, potatoes - this truly national product is the most used in the cuisines of many peoples of the world. Both as a side dish and as an independent dish. Potatoes are also used in various fillings for pies and pies of various stripes. And how many good and tasty dishes can be prepared from it! But if almost everyone understands how to boil or fry tubers, then not every housewife knows when to s alt potatoes during cooking. Rather, it does not attach due importance to this: well, s alted and okay, but when and under what conditions it doesn’t matter. And he is very delusional about it! So, we correct mistakes and replenish our knowledge: the next article is just about when to s alt potatoes when cooking. We hope our helpful tips will help you figure this out.
When to s alt potatoes while boiling
It must be said that the opinions of chefs - professionals and amateurs - differ in solving this problem. But most often one culinary advice is voiced with the appropriate motivation: not young peeled potatoes need to be s alted at the end, just before they are ready. This is motivated by the fact that, s alted immediately after boiling water, it, firstly, absorbs a lot of s alt, and secondly, it falls apart (which is especially unacceptable when cooking a root crop for a salad, which involves subsequent neat cutting). But I must say that both motivations look somewhat biased and unconvincing. After all, you can put, for example, less s alt or slightly undercook, and then it will not fall apart. So it's up to you whether or not to follow this advice when to s alt potatoes while boiling.
What kind of s alt
It matters what kind of s alt you use. For example, many housewives now s alt everything with fashionable sea s alt. You need to know that this s alt, when it enters boiling water, breaks down into the minerals that make it up. Hence, the boiled potatoes may have an incomprehensible aftertaste. So it’s better to use common kitchen s alt for cooking potatoes (preferably natural rock s alt, without additives).
One more way
There is another method, quite often used, when you need to s alt the potatoes while cooking. We bring the tubers to readiness (they are pierced with a fork quite freely). Drain the water and then s alt the potatoes. We close the lid of the pan, adding more cow's butter, and chat a little so that everything is mixed. So are the s altspotatoes will take much less, and will not fall apart into its component parts. This method is often used when cooking whole potatoes as side dishes.
Young
Young, boiled without skinning, whole, potatoes, as many culinary art professionals say, can be s alted at any time. This will not cause any harm to the tubers boiled in the skin, while maintaining their integrity.
So when is the right time to s alt potatoes when cooking mashed potatoes?
It has been observed that potatoes take longer to cook in s alt water. In addition, sometimes it acquires an aftertaste. And if we add to this the not unreasonable opinion of scientists that when cooked in s alt water, many nutrients “run away” from potatoes, then all arguments converge to s alting the root crop on mashed potatoes at the very end, before being ready. And if you feel unders alting when taking a sample, then you can slightly add s alt when pouring milk and mix thoroughly.
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