Advice 1: How to cut potatoes

Not much exists indispensible for European products. Among them, one of the main places takes regular potatoes. Today it is difficult to imagine how our ancestors managed without it. However. Potatoes – an integral component of both simple and complicated holiday meals. Moreover, he sliced these meals can be in different ways.
You will need
  • knives medium and small.
  • - cutting Board;
  • peeler.
Instruction
1
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).
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.

Advice 2: How to cut potatoes for frying

Fried potatoes are harmful... but so delicious. Remember - "if you really want, you can." And on those rare occasions when you have to think about, what kind of fries you want. There are several options for making roasted potatoes: in a skillet, in the oven (well, perhaps baked), and fried, but it still leaves the question of how to cut it.
You will need
  • - 1 kg of potatoes
  • - cutting Board
  • - a sharp knife
Instruction
1
For frying the potatoes buy (if you do not grow) medium, ovoid or round in shape. So easier to cut. Better for frying white potatoes. Preferably one that doesn't fall apart. Suitable varieties in which a small amount of starch, the pieces should not fall apart in the pan, with active stirring. Pink varieties Express for the mashed potatoes, they have more starch. But it's recommendations, but in practice any fried potatoes – it's delicious! And if you have no special machine for cutting potatoes, then start.
2
For frying potatoes in a skillet, do as follows. Having certain skills, cut the potatoes right in the hand. Take the potato in your hand, clasp your fingers and a sharp knife, being careful not to cut yourself, holding the tuber so as not collapsed, move simultaneously, as if spitted potatoes on the knife. Make a few cuts. Obtained by such longitudinal plates, clutched in his hand. Then, turn the tuber and cut across. So it turns out the straws if you make thin slices, or wedges, if the plate is thicker. But if you still afraid to cut, then cut on a cutting Board. This way you can slice and cubes, and circles, and diamonds.
3
For frying or baking in the oven, potatoes are cut larger. If with the skin on, in half. Peeled potatoes cut into four parts, weld no more than 5 minutes, dry in a towel.
4
For deep-frying potatoes cut into diamonds or into thin slices. And especially important for deep-frying cut pieces to lay out on a towel and allow to dry. Try to cut equal size pieces, then the potatoes will fry evenly and beautifully.
5
Any way you can before frying again rinse the potatoes in cold water to get rid of large amounts of starch and dry on paper, but better in a fabric towel. This ensures that the potatoes will be crispy, with a Golden crust and not fall apart. You can grate the potatoes on a coarse grater, try looking a convenient way.
Note
When cooked potatoes, stick to certain rules. Clearing peel the potatoes, put in cold water, otherwise it will quickly darken. But not for long – because after a long stay in the water the potato loses mineral salts, vitamins and other nutrients. Cut the peeled potatoes before cooking them.
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