How and how much to cook potatoes?

In the uniform, baked, fried, boiled, how and how much to properly boil potatoes, so that it retains its useful composition and acquires an excellent taste. Now it’s hard to imagine that everyone’s beloved root crop was previously considered tasteless, poisonous and grown only due to pretty flowers in the flower beds. In many homes, potatoes have long been a favorite product from which a wide variety of dishes are prepared. Knowing a few secrets of cooking root vegetables, you can get a truly magnificent dish for every taste.

How and how much to cook potatoes in their skins?

Potatoes in a peel or jacket are often boiled for the preparation of various salads and as an independent meal for your favorite herring (sprat, herring). To make the potatoes tasty and quickly cooked, it is good to choose root vegetables of the same size, smooth. Potato variety also plays an important role and affects the taste. So for boiling in casings, “American” is suitable - a vegetable that was one of the first to be brought out and popularized in the 18-19 centuries. You can choose a different variety, but it is better for these purposes to use the root crop, which contains little starch.

How much to cook potatoes in their skins will depend on how the product is prepared. So on the stove cooking time is 17-22 minutes after boiling water, in a slow cooker the cooking time is slightly longer - about half an hour. The fastest jacket potato is cooked in a CB-oven, in just 7-8 minutes.

Before preparing the tubers, they must be thoroughly washed under running water, then put in a pan (if cooking is on the stove) and pour water. You can take any liquid - cold, warm or boiling water.

To prevent the root crop from bursting, add a little salt to the water.

Potato readiness can be checked by piercing it with a fork or a toothpick. Typically, the cooking time is from 17 to 45 minutes (depending on the type of vegetable).

A good ripe potato, properly cooked in salted water, can be eaten without removing the "uniform". If it is supposed to remove the peel, it is better to pour the vegetable after cooking for a while with cold water, so that the skin is more easily removed.

Rules for boiling mashed potatoes

Despite the fact that mashed potatoes are a frequent guest in the diet, it is not always possible to cook it perfect in consistency and taste. Sometimes, instead of an airy fragrant dish, you can get a sticky substance that looks like batter. How to cook potatoes for mashed potatoes, the secrets of the best cooks will tell.

Unlike the preparation of tubers in their skins, mashed potatoes need to choose varieties with a high starch content. You can save this substance in full if, after cleaning, immediately put the washed vegetables in a pan, and not leave them in water for a long time. Experienced housewives advise boiling the product in boiling water - so it will cook evenly and will not lose starch.

In order for the tubers to cook faster, you need to cut them into 2 or 4 parts (depending on size), place in a deep container and pour the liquid so that it is slightly higher than the vegetables themselves.

To improve the taste of the product will help garlic or onions, laid on top of vegetables.

You need to cook the root crop for about 25 minutes, after pouring all the water into a suitable container (it is useful for dressing dishes) and taking out the onions, you can leave the garlic. Knead the potatoes immediately after cooking, otherwise it will harden and after processing will become like an adhesive mass. The liquid remaining after cooking the vegetable is mixed with milk and introduced gradually in mashed potatoes, kneading it with a crush. In the end, be sure to add the right amount of butter to give the dish a light airy taste.

You can improve the taste of everyone’s favorite dish if you season potatoes with processed cheese, sour cream or mayonnaise. A hammered egg will help to make it more dense and nutritious, and to give a rustic taste, frying from onions and carrots. Green dill, green onion or tarragon will not spoil the taste of the dish.

How to cook potatoes in the soup?

Despite the fact that potatoes do not belong to a dietary product, everyone eats it every day, including it as part of the first courses. The cooking time of this product will depend on its variety in the first place. So how much do you cook potatoes in the soup? Usually this time is from 15 to 30 minutes. If you grate vegetables on a Turk, then the cooking time will be 10-15 minutes, not more.

If the tubers are coarsely chopped, then they will cook longer, small ones - much faster. Most housewives add different size potatoes to soups. Small pieces in the cooking process will boil and make the broth more saturated, while large ones will retain their shape and will delight after excellent taste. For "cabbage" tubers are boiled separately and introduced at the very end of cooking. This is necessary so that the acid, traditionally added to the soup, does not make the vegetable hard and unpleasant in taste.

Considering that root crops are cooked on average for about 25 minutes, it is necessary to correctly put other products in boiling broth in stages. So rice groats are often put together with a vegetable or a little earlier, but vermicelli is added 3-5 minutes before the dishes are ready.

Principles of cooking peeled potatoes in a pan

Peeled potatoes in a pan are prepared for various dishes, both first and second. Depending on what everyone’s favorite root crop will be prepared for, the principles of its preparation depend.

1. Young potatoes are first peeled of a thin top layer, washed under running water and placed in a pan. You can remove the upper part with a knife or a regular kitchen sponge, using a hard part.Large vegetables should be cut into several parts before cooking, small vegetables can be boiled whole. Water is poured on top of the product so that it is 1 cm higher, no more, salt needs to be added 5 minutes before the end of cooking. Ready tubers need to be filled with oil, draining the remaining water first, add greens and seasoning to taste.
2. If the potato is boiled as a side dish, then first you need to wash and peel it, removing necessarily the “eyes”. Then you should make the tubers about the same size, put them in a bowl, add water just above the vegetable and turn on the fire. When the water boils, the fire needs to be slightly reduced and the product cooked under the lid until cooked, which will take about 20-30 minutes. Before turning off, water must be salted, boiled for a few more minutes and turn off the fire. Ready-made root vegetables can be mashed in puree IMLI and serve whole with the seasoning, seasoned with fried vegetables or butter.

For soups, it is recommended to use potato varieties with an average starch content, for mashed potatoes - with a high one. This root crop can be combined with any vegetables, meat or fish. Properly prepared, he will never get bored and will become a regular guest at the family table.

In the multicook what modes to use

In a slow cooker, potatoes are stewed, fried, boiled, steamed and baked. That is, to prepare in any way, independently or with the addition of other products. The duration of the preparation will depend on how much the root crop is chopped. The cooking method will play an important role - this way the product will be fried faster, but it will take a little longer to cook steamed in a special form.

Boiled potatoes with onions can be cooked in the “baking” mode. At the same time, first a little oil is poured into the multicooker bowl, then chopped onion is laid out, chopped potatoes, spices are added. All this is poured with broth or tomato, diluted with water, and cooked in the selected mode for a little more than 35 minutes. In the “baking” mode, you can cook potatoes with meat, first frying the meat product in the corresponding mode for 8-12 minutes.

If stewing potatoes with vegetables or mushrooms is supposed, then first it is cooked in the “baking” mode, and then in the “pilaf” mode. Mashed soups traditionally need to be cooked in the "stew" mode with the inclusion of "frying" at the beginning.

In a pressure cooker and microwave

You can cook jacket potatoes in a microwave in just 8-12 minutes. It will take less than 7 minutes to cook the peeled young vegetable; in cellophane at full capacity, the root crop is cooked in a maximum of 9 minutes.

If you stew potatoes in an SV-oven, then it takes 20-30 minutes, and the larger the capacity, the more time it will take. From above, you will definitely need to pour vegetables with sauce so that they are not so dried in the cooking process.

In a pressure cooker for a couple, the product is cooked for about half an hour in the desired mode. In water a little less than 30 minutes. It is important to consider that the older the vegetable, the longer it will take to cook, regardless of the method chosen.

Now it’s not a secret for everyone how to cook potatoes in different ways correctly. Using simple hints and tips, you can get a huge amount of delicious dishes for every day from a simple and budget product.