Actually, cooking is not an easy task. That's why every bookstore has a lot of books not only with recipes, but also devoted to proper cooking. For example, frying potatoes would seem to be a simple matter, but it should also be prepared according to the rules. You've probably noticed more than once that different people cook potatoes in different ways. One will have it soft, and the other will have a golden crust, but dry. To ensure that your kitchen always has juicy fried potatoes with a golden crust, you can read our tips.
Preparing potatoes for slicing
Before you start slicing potatoes, you will, of course, need to rinse them. Potatoes should be washed thoroughly, regardless of the purpose of further use (cooking, frying, etc.). In any case, do not peel dirty potatoes! Even if you wash it after cleaning, it will still absorb dirt, especially when cooking.
And so, you have properly rinsed and peeled the potatoes, now they need to be rinsed again in running water and you can start slicing. It is necessary to wash the potatoes after peeling so that the starch does not stick together the pieces when slicing. You can slice potatoes any way you want, but if you are using a frying pan, it is better to chop them finely for better roasting. If you cut the potatoes into thick slices or slices, they will not fry. Thick slicing should be used if you are cooking potatoes in breadcrumbs.
Laying out and roasting the cards
Well, that's it, the potatoes are sliced and you can spread them out, but don't rush. Before putting the potatoes in the pan, you should heat the pan over medium heat if you have a gas stove. As soon as the oil boils, you can safely spread the potatoes and increase the heat if you want to achieve a golden crust. Increase the heat for a short time, literally for 3-4 minutes, while turning the potatoes over.
Usually, we turn the potatoes over either with a spoon or a spatula, this method is certainly good, but the best result will come when you lightly toss it. Tossing potatoes will not turn them into mush, they will be well fried on all sides, and inside they will be juicy and tender.
But if you still can't do without a spatula or spoon, then you don't need to turn the potatoes over often. Using cooking attributes, you need to turn the potatoes no more than 4-5 times, while keeping the potatoes on almost medium heat.
Salt and vegetables
Contrary to the common misconception that potatoes can be salted at the beginning or in the middle of frying, this is not the case. It must be salted 4 minutes before it is removed from the pan. If you are frying potatoes with other foods, such as vegetables, meat, then add them to the potatoes 5-7 minutes before the potatoes are ready. If added earlier, the vegetables may burn, which will spoil the taste of the potatoes themselves. افضل برومو كود 1xbet