TIPS FOR CHOOSING APPROPRIATE AND TREATING POTATOES

TIPS FOR CHOOSING APPROPRIATE AND TREATING POTATOES cooking


FRIES
If you want a crispy fried potatoes, potato who would choose a little water content (potato bleak is usually sold in chunks finger). But the presentation of hot and soon after he was appointed.
Because the water content of the potato so it's a bit hard after a cold. If you want the usual fried potatoes, for example, to eat sticks friends, select regular potatoes or small potatoes. Potatoes should be peeled and soaked in water that has been spiked with salt. Once fried until golden brown. You can saute it.

AND croquette patties
Until recently, in Indonesia, the best test for potato fritters and croquettes. Steamed potatoes (do not boil that does not absorb water) with the skin until soft. After it peeled and crushed. Then the potatoes ready to be processed.
Potatoes can also be fried before being crushed. It's just a skinned potatoes until the result is less smooth besides potatoes so oily.
If you wanted to put the milk in the batter, select milk powder, not liquid milk or sweetened condensed milk. The dough is too soft, often making cakes or croquettes so broken when fried.

PASTEL CLOSE
Regular potato can be used to create pastel dough will be closed for another mix, including milk, butter, or eggs. Besides, pastel cover is generally served in the dish and spoon taken with the way in

COOKED WITH OTHER MATERIALS
Many of our dishes using potatoes. For example, stews or rendang. For stews, regular potatoes can be selected. Fried first before being mixed in the dough so that the potatoes are not chapped when cooked with meat or vegetables. For rendang you can choose small potatoes. Cook with the skin while the meat is ¾ cooked. It's good potatoes that had been stabbed until the spices to infuse into.

DRIED POTATOES

Good test for dry potato potatoes. Thin slices of potato round or match. Soak potatoes in water laced with salt and water whiting. After the drain, before returning with spices cooked potatoes should really be free of oil so that the result is crispy.