Do you want to achieve absolutely perfect baked potatoes, but you still don’t get it? Maybe it will be because they are badly salted. See what error to avoid when salting potatoes to make them really perfect.
Potatoes are perhaps the most popular side dish. They are the most versatile food you can ever get. You can cook them, roast, shake, make them porridge, prepare them and nassed them, and you don’t even have to use them as a side dish. Potatoes can be a lighter main course. But if we now focus on potatoes as a side dish, the most common ones are roasted. But many people repeat one mistake when baking potatoes. Everything lies in salt.
YouTube video about ways to prepare potatoes can be found on the channel Joshua Weissman:
Source: YouTube
Potato experiment
Press or resist, that’s what it is running here. If Shakespeare was a cook, his cookbook would certainly start with this sentence. It is a question that many people ask. Don’t worry, you don’t have to research anymore, because in this article you will find an answer. This is mainly due to the bold lady who decided to make a small experiment in her kitchen to make this question once and for all.
The experiment was very simple. The lady used two identical potatoes, salt and oil. The potatoes werehed, peeled and halved. One potato was baked only lightly with oil, and resolved only after the baking process, the other potato was poured with oil and sprinkled with salt, and only then could be baked. Both potatoes were baked for the same time at the same temperature of 200 degrees Celsius. How did this mini experiment turn out?
When to salt potatoes
The experiment was in clear benefit of salting potatoes only after baking. When the lady tasted both potatoes, she found that the salted potatoes taste much better. The outside of the potatoes was beautifully crunchy, inside the potato was nicely cooked, and allegedly bite better. In contrast, the pre -set potato was stiff and leathery. What is it worth it? Of course chemistry. When the potato bakes pre -salted, the salt removes moisture from the potato. Thus, the potato will be stiff and the outside will not be crunchy.
Sources: www.stefangourmet.com, www.toprecepty.cz
