Why potatoes can be unpalatable and unhealthy: never cook them that way

The young potato season is already starting. Last year's is slowly running out. And even this vegetable, which we eat almost every day, can be prepared incorrectly. There are a number of mistakes that make the product really unpalatable or even unhealthy.

The editors of FoodOboz will tell you about the most common mistakes that are made when cooking potatoes. Following these tips, you can prepare a really good quality and delicious product.

1.From sprouted potatoes, the first water must be drained during boiling. And at the same time, do not bring to a boil.

2. Mashed potatoes will darken if you dilute them with cold milk. Therefore, the ingredient must necessarily be warm.

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If you plan to cook salads with potatoes, do not use varieties with a high starch content. Such a vegetable will boil up very quickly.

4. It is not recommended to add baking soda or ammonium to the water to speed up the boiling of potatoes, because they destroy the vitamins.

5. Boiled potatoes cannot be stored in broth. They become liquid and unpalatable.

6. The vegetable should not be stored in the refrigerator. Before using it, it should be kept at room temperature for two days. This is how the potatoes will taste good.

7. If you use potatoes with a green hue of the skin or flesh - it should not be boiled in raw form, and you must always cut off all the green areas. When boiling such a vegetable, solanine passes into the broth, but if you cook it with the skin, this substance remains partially in it.

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