How to cook potatoes and earn applause
Potatoes can be cooked so that you will applaud. And it is possible, on the contrary: to make with a potato such that nobody will eat.
The whole question in our culinary skill.
For tips on cooking delicious potatoes Gastronom.ru turned to Taras Kiriyenko, chef of the Touche wine bar.
Preparation and selection of potatoes for cooking delicious dishes
Which potato varieties are suitable for boiling, frying and baking?
I can’t say that in Russia there is such a big selection of potatoes and many different varieties. This is in England, a dozen or more, and depending on the variety of potatoes will be razvararity, starchy or wax. In our stores, potatoes can only have white, yellow or red, washed or unwashed — that’s, in general, all the differences.
So until you try, you do not know.
Although recently in the supermarkets began to sell potatoes "for frying" or "for cooking", but often it is a marketing ploy, and not caring for buyers.
In which water to put the potatoes during cooking — in the cold or in boiling water?
If you want just boiled potatoes, cook in cold water.
And if you make mashed potatoes, you need to cook in two waters.
First you need to boil the potatoes for 30 minutes in water, the temperature of which should not rise above 70 ° C. Then it is necessary to drain the water and add potatoes in boiling water.
Cooked, poured water, thoroughly dried potatoes in a colander or on paper napkins and rubbed through a sieve.
And only after that it must be salted.
Mashed potatoes should be cooked whole or cut?
It is better to cut into cubes or slices, keeping more or less the same size, so that it cooks evenly.
If left completely, then in 20-30 minutes, some of the potatoes will be overcooked, the other — ready, and the third — half-baked.
Preparation of potatoes for cooking
How much butter and milk do you need to make a tasty mashed potatoes?
For a good oily puree, for 1 kilogram of potatoes comes 400 g of butter. Rubbed potatoes, added butter, mixed.
If mashed potatoes need to be served immediately, you can add a little warm milk (100 g per 1 kg of potatoes).
From spices take nutmeg.
As an option, you can make potatoes with Dijon mustard, with miso paste, with wasabi.
It is possible and press, and tolkushkoy. Just not a blender!
With mechanical mixing at high speed, the internal structure of the potato is destroyed, a lot of starch is released.
Puree is obtained as a paste, or gray.
Coarse mashed potatoes
Cooking excellent fried and baked potatoes
If we are preparing fried potatoes, how to achieve a beautiful and crisp crust?
First you need to boil the potatoes with the addition of white wine vinegar — 2 tablespoons of vinegar should be used for 2 liters of water.
The potatoes should be almost ready, drain the water, cool the potatoes.
And then fry in oil.
Why do you need to boil potatoes before frying or baking?
If you fry the potatoes immediately, it can become brittle, which means it will fry unevenly.
With baking, the story is different: the longer the heat treatment, the more the potatoes dry.
And since the potato is ready inside, it remains to bake to get a crust.
Frying pan is better to take 20 centimeters in diameter. The material is not critical, suitable and grandmother’s iron. Ideal — to fry in fat.
But since we are not in France and do not have reserves of animal fat or duck fat, take vegetable oil. Roast on medium heat and remember: any product does not need to be disturbed often.
For flavor and taste at the end of frying, you can add a cube of butter.
Salt at the end of cooking.
The best option is bacon, bacon or bacon. From spices I choose nutmeg.
If you want to fry with onions, add it when the potatoes are almost ready.
As an option — separately cook caramelized onions and add to the already fried potatoes.
Roll sliced potatoes in flour, then fry in butter and bake.
Or a little podvarit potatoes, dry, then take vegetable oil, thyme or rosemary, chop with a clove of garlic, mix with potatoes, salt and put the potatoes on a baking sheet.
Baked New Potatoes
I think the most «lazy» potato dish potato gratin.
It can be with cauliflower, with bacon or with cheese.
Cut potatoes into thin slices, rinse well, dry and layered in a pot or in a baking sheet (preferably with high sides). Add any vegetables, bacon, baked chicken or meat to the potatoes. Add milk or milk mixed with heavy cream (33%), in a ratio of 1: 1 (milk can be pre-cooked with thyme, rosemary or nutmeg).
Or take chicken broth instead of milk.
Pour the potatoes, sprinkle with cheese Gruyere or Parmesan for a golden crust, put in an oven preheated to 190 ° C for 12-15 minutes. Everything.
You can go watch TV and go back to the finished dish with other hungry eaters.