You will need
- - potatoes;
- - a rag or brush;
- - ascorbic acid.
Always try to soak the potatoes, even if you have no allergic reactions to starch. Vegetables especially require the withdrawal of harmful substances, if they are purchased from an unknown seller.
Please note that small fruits often accumulate a large amount of nitrates, and too big can be a result of excessive nitrogen fertilization. In addition, you should alert green, rusty or greyish-purple spots result from various diseases of tubers.
Select potatoes of medium size, thoroughly clean them with a rag or brush. According to growers, the highest concentration of nitrate observed in the peel, so peeling the potatoes should be deep.
Vegetables with suspicious stains sort: green throw, and the remaining problem areas remove. Thus seize a knife and untouched flesh of the tuber around the "sore".
Rinse the peeled potatoes and fill it with plenty of clean boiled water. If you have the recipe, cut vegetables into cubes – then the harmful substances will leach out more efficiently. According to experts, when soaking whole tubers, the nitrate level is reduced to 2-4,4 times less.
Leave the potatoes for 1-2 hours, then drain off the first water and replace it with fresh. Through the same period of time, repeat the procedure. Add in a third water, a small amount of salt and ascorbic acid. Now the vegetables have to stand in water the whole day. During this time the nitrates and other harmful elements are going to be salty-sour solution.
Before cooking again pour the potatoes with fresh water, then bring to a boil. Drain that appears white foam, wash the vegetables and re-adjust the liquid. Finally, the tubers are ready for cooking.
In the process of cooking the final extraction of nitrate from potatoes. To get a delicious and safe dish, do not forget immediately after preparation of the tubers to drain from the pot of hot broth.