Eat! Do not throw away, do not give the enemy does not grind on the starch, do not write off fodder, if any. For those who like to cook this little thing - a complete raw material, determined only his inherent qualities, giving the basis for a whole range of culinary products.
But I warn you once. If you, my precious reader, one who thinks the calories with alarm belongs to the acronym GMO, and live in confidence, though with the potatoes before eating should be removed centimeter thick skin - it is better not read on. No other feeling than horror and disgust, will not cause you my suggestion is the potatoes with the skin.
How to wash? First - in cold water. Pour into a saucepan, pour water, cover, give a little while, then pick up the pot by the handles and, pressing his thumbs cover, so as not slipped, shake thoroughly. Drain. Repeat this is Razik, and more - merge until the water is clear.
Describe this procedure, because it is not for all the obvious and simple! Because once watched delight girlfriend - she did not know about the existence of such a method of simple washing large quantities of potatoes. I told her that once in the village saw: a similar manner potatoes, carrots and beets are washed directly into the basket - dropping a basket of vegetables in a creek and shaking. There were screams and all: "I-want-I want to see!".
Washed - must sort out this detail. For select potatoes are not damaged, no holes from some animal wireworms - these holes are usually packed earth (as he manages to go there so much sand nataschit?). Let the tubers are the size of flat, 2-2,5 cm in diameter - just right.
Selected potatoes should still wash it with warm water and already with a brush - meaning that the land may get stuck in a porthole. Rinse - and pour out all this joy in the towel to dry properly. Because the next step - roasting in the hot oil. It is, as you know, it's scary spits, if it gets a drop of water. And from such burns oil - horror of what painful! Well, and then have to wash a plate.
Obsushennuyu potatoes put in a very hot oil - for frying. The pan from time to time to shake, so it turned potatoes, brown all sides.
Keep in mind two variants cooking. You can cook potatoes in a pan until done - and then need to cover the pot lids. And you can - slightly and fried potatoes in the pan, until ready to bring in the oven.
Must explain the second option. With potatoes remove excess oil with paper towels on baking stele baking paper, lay out the tubers - and bake until cooked.
Fans can bring the potatoes until cooked in the microwave. I do not like it, kind of like potato dries up altogether as peas becomes. In addition, the microwave oven is extremely undesirable to poke anything that has a dense shell. Potatoes, therefore, need to incise, prick, and so that it there did not explode.
Skeptics have pointed out to me once: in fact, can do without frying these cherry potatoes in oil. Wash and dry the, mix with a little oil, salt, a mixture of herbs. And - in the oven.
I have to chose a method to treat as true Orthodox to Nikonian troeperstiyu. And drive away doubts. Because, for example, using herbs and salt during cooking, rather than after, depriving themselves of pleasure "mount" a dish already on the table.
It is better to get a real potato, with its authentic taste and add salt, pepper, dill shall have all the dish (we do remember that potatoes - served, does not it?).
So, with small unpeeled potatoes, roasted whole, after sorting. Potatoes the size bigger you can cook with the skin is, but - cut in half. Or - in quarters. Or - this is particularly fond of me - shred thin plates at high heat!
Again, you can end in a little hold in the oven, after "clearing" from the excessive amount of oil - then the potatoes get crispy, almost like potato chips.
I must confess that the idea of this approach to vegetables, I had learned from a book-revelation of a genius with a culinary name - V. Pokhlebkin ("Secrets of good cooking"). I "by Pokhlebkin" tried to cook beets and carrots into cubes, chopped cabbage leaf, zucchini slices (chopped as in my last Board of potatoes). All get very interesting.
First of all, taste great, and secondly, looks bright and unusual. Beetroot - dark crimson! Carrot - Orange! Cabbage and Zucchini - green! But the potatoes - all the more beautiful: oval precious cream-colored with a dark rim of skin! ..
Try it?
What to cook with sorrel? Egg Dishes
How to wash? First - in cold water. Pour into a saucepan, pour water, cover, give a little while, then pick up the pot by the handles and, pressing his thumbs cover, so as not slipped, shake thoroughly. Drain. Repeat this is Razik, and more - merge until the water is clear.
Describe this procedure, because it is not for all the obvious and simple! Because once watched delight girlfriend - she did not know about the existence of such a method of simple washing large quantities of potatoes. I told her that once in the village saw: a similar manner potatoes, carrots and beets are washed directly into the basket - dropping a basket of vegetables in a creek and shaking. There were screams and all: "I-want-I want to see!".
Washed - must sort out this detail. For select potatoes are not damaged, no holes from some animal wireworms - these holes are usually packed earth (as he manages to go there so much sand nataschit?). Let the tubers are the size of flat, 2-2,5 cm in diameter - just right.
Selected potatoes should still wash it with warm water and already with a brush - meaning that the land may get stuck in a porthole. Rinse - and pour out all this joy in the towel to dry properly. Because the next step - roasting in the hot oil. It is, as you know, it's scary spits, if it gets a drop of water. And from such burns oil - horror of what painful! Well, and then have to wash a plate.
Obsushennuyu potatoes put in a very hot oil - for frying. The pan from time to time to shake, so it turned potatoes, brown all sides.
Keep in mind two variants cooking. You can cook potatoes in a pan until done - and then need to cover the pot lids. And you can - slightly and fried potatoes in the pan, until ready to bring in the oven.
Must explain the second option. With potatoes remove excess oil with paper towels on baking stele baking paper, lay out the tubers - and bake until cooked.
Fans can bring the potatoes until cooked in the microwave. I do not like it, kind of like potato dries up altogether as peas becomes. In addition, the microwave oven is extremely undesirable to poke anything that has a dense shell. Potatoes, therefore, need to incise, prick, and so that it there did not explode.
Skeptics have pointed out to me once: in fact, can do without frying these cherry potatoes in oil. Wash and dry the, mix with a little oil, salt, a mixture of herbs. And - in the oven.
I have to chose a method to treat as true Orthodox to Nikonian troeperstiyu. And drive away doubts. Because, for example, using herbs and salt during cooking, rather than after, depriving themselves of pleasure "mount" a dish already on the table.
It is better to get a real potato, with its authentic taste and add salt, pepper, dill shall have all the dish (we do remember that potatoes - served, does not it?).
So, with small unpeeled potatoes, roasted whole, after sorting. Potatoes the size bigger you can cook with the skin is, but - cut in half. Or - in quarters. Or - this is particularly fond of me - shred thin plates at high heat!
Again, you can end in a little hold in the oven, after "clearing" from the excessive amount of oil - then the potatoes get crispy, almost like potato chips.
I must confess that the idea of this approach to vegetables, I had learned from a book-revelation of a genius with a culinary name - V. Pokhlebkin ("Secrets of good cooking"). I "by Pokhlebkin" tried to cook beets and carrots into cubes, chopped cabbage leaf, zucchini slices (chopped as in my last Board of potatoes). All get very interesting.
First of all, taste great, and secondly, looks bright and unusual. Beetroot - dark crimson! Carrot - Orange! Cabbage and Zucchini - green! But the potatoes - all the more beautiful: oval precious cream-colored with a dark rim of skin! ..
Try it?
What to cook with sorrel? Egg Dishes
