How to cook potatoes: small secrets

It would seem that the answer to the question of how to cook potatoes is known to any woman from the youngest age - this is one of the first dishes that we learn at tender age under the close supervision of a mother or grandmother. But, nevertheless, it often happens that way - it seems like you know everything about such a simple thing as a potato, and it can not be cooked deliciously. What is the secret? Let's try to systematize everything that we know about this "culinary masterpiece".

So, you can cook potatoes in different ways:

• In the uniform;
• Pieces with different dressings;
• For mashed potatoes;
• For salads.

For each of these options there are little tricks, so the question of how deliciously to cook potatoes can not be an unambiguous answer - it depends on what you are preparing it for.

To weld potatoes in a uniform , it is necessary, first of all, to select identical in size specimens, otherwise one potato will be still raw, and the other will start to boil. Then all the fruits are carefully washed under running water. We put pure potatoes in a pan or cauldron and pour cold water so that it completely covers all the contents. Lightly add salt to prevent cracking of the peel, and on a quick fire bring to a boil. After that, reduce the fire and cover it with a lid, cook for half an hour. When the potatoes are ready, drain the water and leave in a saucepan until served.

One of the most delicious side dishes is potatoes with a variety of sauces and dressings, cooked in pieces. How to cook potatoes Pieces? The main secret is the right choice of root crops. The most delicious, crumbly and fragrant dish will come from young potatoes. When cooking, there is a subtlety - such potatoes should be placed only in hot water. It is not cooked for long - 15-20 minutes, depending on the size of the pieces, and it should not be salted immediately, but after boiling. With the finished potatoes, drain the water and add refueling. It can be sunflower or butter, garlic, greens, mayonnaise or any other sauces. The dish is thoroughly mixed so that the dressing is evenly distributed and is served hot.

The preparation of potatoes for salad is slightly different from other cooking methods. First of all, it is worth choosing for this starchy variety, with tubers of small size. How to cook potatoes so that it does not darken and become watery? To do this, add a little pickle to the water from cucumbers or sauerkraut. If there is neither one nor the other, vinegar will do. The water in the pot when cooking potatoes for salad should be a little, and immediately after the preparedness, all the fluid must be drained.

Mashed potatoes are a favorite garnish from childhood. But how to boil potatoes in such a way that the mashed potatoes were tender, airy and fragrant? The main rule of cooking in this case is to do everything as quickly as possible in order to reduce the loss of useful substances. Therefore, the mashed potatoes are cleaned, cut into medium sized pieces and lowered into already boiling salted water. Cook the mashed potatoes under the lid. If you have too friable potatoes, which starts to boil even before cooked, drain almost all the water from it 10-15 minutes after the start of cooking and bring it to the ready with the minimum water level under the lid. Then drain all the liquid and immediately start making mashed potatoes. If the potato has time to cool down, a delicious dish will not work anymore - it will be viscous and viscous, and all the splendor and airiness will disappear. Pound the potatoes with butter, cream or milk, add a raw egg (just make sure it does not curl) and black pepper to taste. Particularly easy garnish will turn out if you beat it with a mixer with a lot of hot milk.