You will need
Before you cook potatoes for salad, pick up the roots of the same size. In this case, cooking will take the same amount of time.
It is best to cook potatoes in the skin. In this case, the probability to digest it minimal, so in salad it will be present in the form of a smooth and neat pieces of the same shape.
To do this, wash the potatoes thoroughly using a brush to get rid of the remnants of the earth.
Put on the fire a pot two-thirds filled with water. When it boils, put in it a potato, cut it into pieces is not required. This method of cooking allows you to save in vegetables the highest amount of vitamin C.
When the water boils, reduce heat and cover with a lid. At this temperature, medium-sized potatoes will cook 15-20 minutes. Salt water does not follow, as salt will not be able to penetrate deep into the potato using the peel. A simple test to help you determine the degree of readiness, is to pierce the potatoes with any sharp object. If the knife or toothpick into it, without effort, means it is ready.
Drain the pot of water, remove the lid for a few minutes put the dishes on the fire. This will allow excess water to evaporate and the potatoes for the salad will not be overly humid. It remains only to clear the potatoes from the skin and chop.
Cooking time depends on size of potatoes. To take too great for making salad is not worth it, or until it is cooked from the inside, the upper part, in contact with water will become too soft and can turn the salad into a kind of puree.
Can be boiled and peeled potatoes, but in this case, you need to pay more attention to its degree of readiness to avoid digestion. When the potato is cleaned from the skin, in the water you can add a bit of salt.
Advice 2: How to fry potatoes with meat
From the flavorful fried potatoes with meat will not be able, probably none to give up. This dish is prepared very simply, and it is hearty and versatile, so it has many admirers.
You will need
- vegetable oil.
Cook the meat. It can be cut into pieces.
Put the meat in the frying pan. Cover.
Peel onions, carrots, then grate vegetables on a grater and put it in the pan.
Toss the vegetables with the meat. Put the spices to taste. Let it all stew for 40 min.
Pre-washed potatoes cut into slices or cubes. Put in the frying pan to the meat and mix everything carefully. Cover tightly with a lid.
Cook for another 20 minutes Then serve.
First you need to roast meat as it takes more time to prepare.
Don't forget to mix the contents of the pan, to potatoes not burnt and did not stick to the pan.
Advice 3: How to cook potatoes for salad
From as cooked potatoes for salad, depends not only appearance but also the taste of the dish. Harsh and too it raw or boiled, it will be upsetting to the hostess, preparing a salad for a dinner party or dinner at home. Therefore, it is important to know how to properly cook potatoes for salad.
You will need
- potato tubers;
- food salt.
Choose salad potato tubers of approximately the same size as after cooking larger potatoes can be undercooked, and small – too soft after boiling.
Wash the potatoes thoroughly under running water or at least two times in a bowl (initially to wash off the main dirt and rinsing the tubers in clean water).
Do not clean the tubers from the skin, as they not only preserved a greater amount of nutrients, but they are less mushy. This potatoes boiled in the skin, called the potatoes "in uniform".
Prepare a pan for cooking potatoes. It should be big enough as to consider that the water level in it is higher than the level of stacked potatoes.
Pour the prepared for cooking the potatoes in a saucepan and cover with cold water. Water should not only hide the potato, but its level is at least 1 cm must be above the tubers.
Add water, a little salt at the rate of about half a teaspoon of salt in 1 litre of water. This will allow the skin does not crack during cooking.
Place the pot with potatoes on full heat and wait for boiling water.
Reduce heat to the minimum at which boiling does not stop. This is to ensure that the potatoes have roasted evenly throughout the volume, and not cracked would be the top and would not remain raw, which is quite possible when cooking it on high heat.
Follow the readiness of the tubers. To do this, after 20 minutes of cooking thin stick or toothpick to carefully pierce one or two potatoes to the middle. If the object easily enters the flesh of the vegetable, the potatoes are ready and further cooking is not required.
Note that the approximate cooking time of the potatoes is from 20 to 30 minutes. The duration depends mainly on the cultivar and storage conditions.
After boiling, carefully drain the water from the pan, allow the potatoes to cool. You can immediately fill in for 1-2 minutes hot tubers in cold water so the potatoes will cool down faster and to clean it from the peel will be easier.
Advice 4: When to dig potatoes
Timely harvesting potatoes helps to fully ripened harvest, suitable for long term storage. If you dig ahead of time – the tubers are immature with a weak peel. Overexposure in the earth threatens the development of sheath blight, which significantly shortens the retention period of the tuber.
Approximate dates of harvesting of potatoes of early varieties from August 20 till September 1. Late and mid-season varieties, you can dig up from 10 to 25 September. In most cases, it is necessary to focus on the state of the foliage. If it is a large part podvala and began to dry, it's time to mow, leaving small stumps. For early varieties of potato tops removed 7 days before digging. For late and mid-season varieties – 2 weeks.
Unfortunately, the Northern areas are not always able to determine the harvest time based on the condition of the tops. Very often severe frost kills all the leaves considerably before time. To begin to harvest, you need to focus on the average time of harvest or to dig a few bushes. If the tubers are fairly large, skin tight, you can start digging.
For summer use the potatoes you can start opposed to undermine from the beginning of August. In some regions, early varieties of potatoes can be eaten already from the third decade of July, the tubers at this time is large enough and not watery.
It is permissible to dig the potatoes without cutting the tops. This method is used by most gardeners, if a potato field is small and the harvest will be scheduled using the round-pointed spade or fork.
If you are not sure which variety of potato is planted on a plot, it can be easily determined by digging a few bushes. Early potato skin becomes crisp in August. If you try to scrape it with your finger, nothing happens. Late and mid-season varieties in August are still weak rind, which is easily scraped off with the finger and removed with washing. If the frost has damaged the leaves, all dried up shrubs, you can dig up to 1 September, the green bushes leave to ripen until September 15-20.
Advice 5: How long to cook squid on the salad
Today there are more recipes of salads with these delicious and healthy seafood, like squid. The easiest way to prepare this dish you can use canned product, but more delicious salad turns out still fresh squid. However, before that, they must be well cut up and boil.
Some squid to use for salad
For a delicious salad it is better to use unwashed squid, as they are not exposed to preliminary thermal processing. Otherwise, the seafood will need to keep in boiling water for less time, otherwise their meat will become like rubber.
Choosing squid, you should pay attention to the color of their skin - it should have a pinkish-lilac hue and smooth texture. Cracked leather brown color indicates the repeated freezing of the product and not the first freshness.
How to cook squid salad
Before you start cooking, squid should be thawed at room temperature or in cold water, cut off their head. Then pour boiling water for 1 minute, remove and peel under hot water will curdle. Then from the carcass of the squid, you must remove all the innards and tight chord that passes along the back.
Deveined and rinsed under running water squid can be boiled for salad. To do this, boil water in a saucepan and season with a little salt it. Then put the carcass of the squid in the pan for no more than 10-15 minutes. Ready squid should be cool, cut into rings or cubes and add to salad.
It is very important not to overdo the squid in the water, otherwise they will become very stiff and reduced in size.
Recipe salad with squid
To make this easy and at the same time, a hearty salad you will need:
- 6 squid;
- 6 eggs;
- ½ Head Chinese cabbage;
- 300 g boiled-frozen shrimp;
- 2 fresh cucumber;
- 3 tablespoons of olive oil;
- 1 teaspoon of Dijon mustard;
2 tbsp lemon juice;
- salt to taste.
Instead of olive oil, lemon juice, mustard and honey you can use regular mayonnaise.
Squid defrost, cut off their head, clean from the skin and viscera as described above. Then rinse thoroughly under water and dip in boiling salted water for 10 seconds. After I get squid in the same water, put your cooked frozen shrimp, wait until they boil and then remove.
Boiled seafood cool to room temperature. Squid cut into rings, and clean the shrimp. Put all the ingredients in a bowl, add boiled and coarsely chopped hard-boiled eggs, shredded cucumber and shredded cabbage.
Prepare the salad dressing. To do this, mix in a separate container of olive oil, lemon juice, mustard and liquid honey. Pour the salad with calamari, cooked dressing, add salt to taste, stir and serve.
Advice 6: Why jam recommend cooking in a copper pot
Some adults remember the delightful aroma of boiling jam, which grandma was prepared in the summer in a copper basin on the stove. It is associated with childhood, hot summer days and sweet foam, stealthily steal from the bowl full of boiling berry jam. But why is it always cooked in copper pots and continue to cook today?
The advantages of copper
Copper pots were widely used in the home, since copper has very good conductivity. Jams cooked in copper basin, in the process of cooking does not stick and heated evenly throughout the volume of the container. A similar conductivity was noted only in silver dishes, however, the copper basin is a cheaper equivalent, good suitable for a particular purpose.
Fine for preserves are also suitable pans or pots made of aluminum, brass or stainless steel.
However, the copper basin, there is one annoying feature is when cooking them in jam jars at the container surface can be formed by air oxidation, so for copper utensils should be thoroughly taken care of. Before cooking and after it the copper basin should be washed thoroughly and rinsed with hot water, and then dried to remove moisture. If the walls or bottom appeared oxide, it should be well cleaned with sand, wash the container with hot soapy water, rinsed, dried and then used for cooking jam.
And also find and buy this kind of kitchenware made of copper or copper plated at the present time is not so easy.
The rules of cooking jam in a copper basin
Fruit or berries for jam placed in a copper pan, pour the boiling sugar syrup and leave to infuse for 3-4 hours, during which the fruit soaked ground sweet and saturated with sugar. As a result the berries do not shrivel during cooking and will retain its original shape.
In the process of cooking the jam fruit foam formed on its surface, it is necessary to remove.
To get high-quality jams, you need to be able to correctly determine the end of cooking. To do this, there are certain signs of readiness Goodies – so, at the end of cooking the foam does not diverge at the edges and gathers in the center of the pelvis. Berries and fruits cease to float and are evenly distributed throughout the volume of the jam. When the sample syrup its consistency is thick and viscous, and on cooling it does not spread on the saucer. Well brewed jam is berries that are translucent and completely soaked in syrup – it does not need to be digested and caramelicious.
To jam from the sour berries and fruit sugar, you can add citric acid not sterilized, and immediately seal in jars, flip them over and let cool upside down. Well as cooked jam does not require additional pasteurization and hermetic packaging.
Advice 7: How to cook quail eggs
Quail eggs are small, fragile and very useful product. Before to include it in the diet and learn recipes, you need to know how and how much time to boil them.
Benefit of quail eggs
Quail eggs are rich in copper, cobalt, iron, potassium, phosphorus, and vitamins a, B2 and B1. They rarely cause allergic reactions, so it is very useful for children and also for pregnant women. In addition, quail egg contains large amounts of interferon. They are inferior only to the great bustard eggs.
In addition, quail eggs contribute to the removal of radionuclides and to establish the immune and nervous systems, strengthen blood vessels, treatment of headaches, stomach ulcers and diseases of the gastrointestinal tract.
How to cook quail eggs
Quail eggs, unlike chicken, has never cracked, so when cooking you can put immediately into hot water. Thus, you will subjected to instant cooking, to preserve all their useful properties. For cooking soft boiled eggs, it is enough to cook 1.5 minutes, and to cook them hard boiled, increase this time to 5 minutes. If the testes the Wren is very fresh, cook them for 1 minute longer. To clean up the eggs, remember them between your palms and remove the shell one strap.
In addition, you can surprise your loved poached eggs. To do this in 1 liter of boiling water add 1 tablespoon of salt and 10 grams of vinegar. Now gently breaking the shell, one egg pour into the water. These quail eggs need to boil for 2 minutes, then remove them with a slotted spoon and lay on a plate.
If you are a happy owner of a rice cooker, even easier. Cooking time will tell you the timer. This modern device is very convenient, since eggs cook for a couple, so it does not lose its useful properties.
In any case, do not give children raw or cooked soft-boiled quail eggs. The opinion that quail are not ill with salmonellosis, is a myth. Enter into the diet of baby quail eggs, and chicken, gradually.
Harm quail eggs
Despite the fact that quail eggs are a very healthy product, to abandon their use is necessary in some diseases of the liver and kidneys. So, if you want to introduce them into your diet, consult with a specialist. In addition, it is very important to monitor the shelf life of eggs (40 days at room temperature and 60 days if stored in the refrigerator). Relative humidity should be 75-85%.