Cooking potatoes is actually not rocket science.
Still, there are numerous mistakes that you should avoid when preparing potatoes.
Potatoes
are a popular side dish, not only in Germany.
However, the
tubers
are not only delicious, they are also healthy.
However, there are some mistakes
to avoid
when
preparing
potatoes.
Offenbach - The
potato
is
a popular
side dish
in
Germany
and should
not be missing
when
cooking
.
The nightshade plant can be used in many ways, tastes good with almost everything and fills you up.
However, there are
different types of potatoes
and a few things should be considered during preparation.
Because
potatoes
are not only delicious, they are also healthy.
They have a high water content and are therefore quite low in calories.
Also rich in
carbohydrates
,
protein
,
potassium
,
magnesium
and iron.
And there are also many
vitamins
in the popular tuber, which
should not be lost
during
preparation
.
Avoid mistakes when cooking potatoes: Salt is important for taste
Perhaps one of the most common mistakes people make when
cooking potatoes
is a lack of salt.
It is especially important for taste and should not be forgotten.
About a tablespoon is enough for the potatoes to taste good after cooking.
When
cooking
of peeled potatoes the way most of the vitamins are lost, according to "ndr.de" There are 16 percent vitamin C. When
pressure cooking
even 27 Peeled potatoes
steaming
is the gentlest version, here it is only seven percent.
+
When preparing potatoes, one should also pay attention to the different varieties.
(Symbol image)
© Uwe Anspach / dpa
Prepare potatoes: Warning, there are different types
Those who prepare potatoes should
also
pay attention
to the
variety
when
shopping
.
Because not every one is suitable for every dish.
The starch content makes the difference.
Floury potatoes
have the highest starch content, are therefore more relaxed than the varieties
festkochend
and
Predominantly waxy
.
Potatoes | |
|---|---|
Components | Content (per 100 g) |
water | ≈78 g |
carbohydrates | ≈16 g |
Fiber | 2.1 g |
Egg whites | 2.0 g |
Minerals | ≈1.5 g |
Those who
want to make
jacket or
boiled
potatoes
prefer to use waxy varieties.
These are also suitable for salads or fried potatoes.
Floury potatoes are good for soups, purees, dumplings or casseroles and stews.
Mainly waxy tubers, on the other hand, are suitable for hash browns, French fries or boiled potatoes.
Put the potatoes in cold water when cooking - note the size of the pieces
While the
cooking
of
pasta
especially on matters already boiling
water
to be used should
potatoes
be given the deep end.
Because slow heating is gentler in this case.
If you don't have a lot of time cooking, you can also cut your potatoes into small pieces.
Here it is important that the pieces are all roughly the same size so that everything is through at the same time.
It is also best to
cook potatoes with their skin on
.
Jacket potatoes contain more potassium than boiled
carrots
or
pumpkin,
for example
.
However, do not eat the skin of the potato, but peel the potatoes before consumption.
There are also some things to consider when it comes to storage.
It is best to store the tubers in a paper bag in a dark place.
Cut away any green areas or shoots before preparation.
Boiled potatoes keep in the refrigerator for about three days.
(svw)
List of rubric lists: © Uwe Anspach / dpa