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Experienced housewives know how to properly cook potatoes, but even experienced cooks can make mistakes that affect the taste and texture of this popular dish. We will share with you six common mistakes that you should avoid so that your potatoes are always perfect.
Let's start with something simple - after washing, potatoes should be thoroughly dried, especially before baking and frying. Wet barabol creates steam, which prevents the formation of a crispy crust. Use a paper kitchen towel to thoroughly dry the potato pieces before cooking.
Many people underestimate the importance of washing potatoes thoroughly before cooking. Remains of soil, pesticides, or other contaminants may remain on the peel. If you do not plan to remove the skin, wash it with a brush to remove dirt and impurities.
It is interesting that storing potatoes in the wrong conditions can spoil their taste once or twice. Quickly transfer it from the refrigerator, if you stored root crops there before. Potatoes should be stored in a cool, dark place, such as a pantry or basement.
Now let's talk about cutting methods. Uneven cutting of potatoes leads to the fact that some pieces are cooked faster, while others remain raw. To avoid this, try to cut the tuber into even pieces. This will ensure the same degree of cooking and better taste of the dish.
Take note - never start cooking potatoes in hot water, always put them in cold water and bring to a boil. This allows the tuber to heat up evenly and avoid the fact that the outer parts will be overcooked, and the inner parts will remain raw.
Overcooked barabol for puree can easily turn into a sticky mass. To avoid this, monitor the cooking time and check the readiness of the potatoes with a fork: they should be easily pierced, but not fall apart. Take these nuances into account for the future in order to treat your family only to delicious potatoes!
