From potatoes you can prepare several dozen of a wide variety of dishes. So that they always work perfect, remember six simple tips:
1. For a crispy crust in front of the roast, blot the chopped potatoes with a towel, put on a frying pan with butter, mix well and reduce the fire.
2. In the puree it is worth adding only heated milk - otherwise it can change the color. By the way, do not use the electrical appliances for pühnation: the leading chefs are confident that too fast grinding violates the texture of the side dish.
3. If the potato peeps, get rid of the sweet ski lift will help a simple trick. When cooking, add to the water on a spoonful salt and vinegar. The same rule works with old roots.
4. When cooking potatoes, add dill, garlic or onion head into the water - so the finished dish will become tastier and fragrant.
5. The skin of the young potatoes will be easier to be easier if you pre-hold it in cold water.
6. If you cleaned the potatoes, but changed my mind to cook it, wrap root in the food film, releasing the air, and put it in the refrigerator. Potatoes will not darken and retain its tasteful properties during a couple of days.
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