Potatoes, potatoes, potatoes - this truly nationwide product is the most used in the cuisines of many peoples of the world. And as a side dish, and as an independent meal. Potatoes are also used in various fillings for pies and pies of various stripes. And how many good and tasty dishes can be prepared from it! But if almost everyone understands how to boil or fry the tubers, then not every housewife knows when to salt the potatoes during cooking. Rather, it does not attach due importance to this: well, it’s salted and okay, and when and under what conditions it doesn’t matter. And very wrong at the same time! So, we correct errors and replenish knowledge: the next article is just about when to salt potatoes when cooking. We hope our helpful tips will help you sort this out.
When to salt potatoes when cooking
I must say that the opinions of cooks - professionals and amateurs - differ in solving this problem. But more often than not, one culinary advice is voiced with the corresponding motivation: potatoes that are not young peeled must be salted at the end, just before the readiness. This is motivated by the fact that, salted immediately after boiling water, it, firstly, absorbs a lot of salt, and secondly, it falls apart (which is especially unacceptable when cooking root vegetables for salad, which involves subsequent careful cutting). But I must say that both motivation look somewhat biased and unconvincing. After all, you can put, for example, less salt or not slightly cooked, and then it will not fall apart. So whether or not to follow this advice when pickling potatoes during cooking is up to you.
What salt
It is important which salt to use. For example, many housewives now salt everything with fashionable sea salt. You need to know that this salt, when it enters boiling water, breaks down into the minerals that make it up. From here, a boiled potato may have an incomprehensible aftertaste. So it’s better to use still common table salt for cooking potatoes (preferably natural stone, without additives).
Another way
There is another method, quite often used when you need to salt the potatoes during cooking. Tubers are brought to readiness (pierced with a fork quite freely). Drain the water and then salt the potatoes. Close the lid of the pan, adding also the butter of the cow, and chat lightly so that everything mixes up. So the potato will take much less salt, and will not fall apart into its constituent parts. This method is often used in the preparation of whole potatoes as side dishes.
Young
Young, boiled whole potatoes without peeling, you can salt, as many professionals from the culinary art say, at any time. This will not cause the tubers boiled in the peel much harm, while maintaining their integrity.
So when to salt the potatoes when cooking mashed potatoes right?
It is noticed that potatoes are cooked longer in salt water. Moreover, sometimes it gets a taste. And if we add to that the scientists ’unfounded opinion that when cooking in salt water, many nutrients“ run away ”from potatoes, then all arguments agree on salting the root crop in mashed potatoes at the very end, before being ready. And if you feel undersalt when taking the sample, you can slightly add salt when pouring milk and mix thoroughly.