You will need
- knives medium and small.
- - cutting Board;
Potatoes lenticulation a raw potato slice for frying, and then garnish them bruda of roast meat and fish. Pre-boiled potatoes cut into slices for serving it as a side dish to roast meat (beef).
Potatoes polymicrobial slices with a length of not more than 5 cm raw potatoes sliced for making pickle. Pre-fried sliced potatoes for use in stews or as a garnish to meat brass.
Potatoes krujochkami or boiled "in uniform" potatoes cut into slices thickness of 0.2-0.3 cm, use for roasting meat. Blends harmoniously potato slices with a variety of fish dishes.
Potatoes dicedPotatoes, diced with sides of 1-2 cm, put in various soups, okroshka, borscht. The schnitzel at the Ministerial, a potato, boiled in milk. A side dish of the same potato cubes serve to ABC.
Thick potato bruschlinsky thickness of 1 cm and a length of 4 inches – perfect shape for slicing cooking potatoes in oil. They garnish a variety of meat and fish dishes. In addition, bars potatoes cut for planting in the homemade pickle.
Thin potato sticksPotatoes for deep-frying you can slice and thinner (0.2 cm thick) cubes. Such strips are well suited as a garnish to cutlets, breaded, steaks, chicken Kiev, fillet, schnitzel of chicken.
Barrels, nuts,Potatoesnye the barrels have a diameter of 3-4 cm and height 6 cm nuts – diameter 1.5-2.5 cm These forms of slicing of potatoes use for preparation of garnish for various dishes. Basically, it's fish dishes: herring fish in Polish, in tomato sauce, steam and the like.
Potatoestion strikethrough the potatoes with a thickness of 0.3 cm and a length of 25 centimeters use for a great side dish to meat dishes. For example, for roast beef or steak.