2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Different varieties of potatoes are suitable for different types of heat treatment. For example, white potatoes are perfect for pureeing or cooking, but are not at all suitable for baking and frying.
Potatoes, which are yellow when cut, have a slightly sweet taste and are ideal for baking and frying, but are not suitable for mashing.
Potato varieties differ in whether they have a lot of starch.
Potatoes with a high starch content cook quickly. Potatoes with a low starch content are suitable for frying.
If, when cutting a potato with a knife, a whitish liquid remains on it, it is starch, then it is a potato with a high starch content.
If the potatoes have sprouted, this is a sign that there are no valuable substances and vitamins in the potatoes. In case of green spots on the potatoes, it is better to throw them away, they contain extremely poisonous solanine.
When frying potatoes, it is very important to choose good quality oil. The most delicious and crunchy are the potatoes, which are fried in a mixture of equal parts oil and butter, pre-melted. Even if you add a tablespoon of oil to the potato frying oil, it will change the aroma and taste of the potatoes.
Frying potatoes is best done in a pan with a thick bottom. French fries are cut into sticks, cubes, circles or boats. Once the potatoes are cut, they should be washed well to leave less starch, and then dried well to crunch.
The potatoes prepared in this way are fried in hot fat until golden. Crispy potatoes are obtained if you fry them on high heat, soft - on low.
Just before removing the potatoes from the pan, salt them. If you are frying potatoes in a deep fryer, it is important when you put them in boiling fat. A piece of bread will help you with this. When you put it in the fat, it should turn brown in a minute. Then it's time to start frying potatoes.
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