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Potatoes are a staple in so many different diets, but how to make the perfect potato can sometimes be difficult. Blanching potatoes is an important preliminary step in the potato processing process, making it easier and quicker to boil or fry the potatoes afterward. You can also freeze potatoes after blanching and save them for later cooking. The process of blanching potatoes is also quite easy. Simply cut the potatoes into cubes and simmer until soft. Boiled potatoes can be used to prepare dishes immediately or frozen for later reheating.
Steps
Start blanching potatoes
- Many people prefer to keep the potato skin intact to take advantage of the nutrients. Potatoes with the skin on will take a little longer to blanch, but if you prefer to leave the skin on, you can skip this step.
- Use a strong knife and a wide wooden cutting board. Place the potato on a cutting board to cut.
- Cut the potatoes in half lengthwise, remembering to cut them completely. Some potatoes can be a little stiff, so don’t hesitate to press down with force.
- Cut each potato halves into 3 lengths lengthwise, which you can then cut into cubes. If you want to fry potatoes, simply blanch the long potatoes.
- Usually you just need to wash the potatoes under running water. If you see any stains remaining, you can scrub them with your hands. Remember to wash your hands before washing the potatoes.
- You can check the temperature of the water just by sticking your finger in the water, but keep in mind that your hands must be clean.
- Usually the water from the warm tap is also close to room temperature, so you won’t have to wait long for the water to reach the right temperature before blanching the potatoes.
- It is common to add salt to the water before blanching some vegetables, but with potatoes it is not necessary.
- Check the potatoes from time to time. The blanching time will depend on the number of potatoes you are blanching.
- Be careful not to overcook the potatoes. You should keep the fire low instead of medium heat just to be sure.
Next stage
- As always, you need to remember to wash your hands before touching the bowl of water.
- The surface of the potato should be soft, but you won’t be able to get a knife or fork in easily. The tip of the knife will only pierce the surface of the potato. If you skewer the potatoes easily, the potatoes are boiled instead of blanched, and you will have to blanch another batch.
- Potatoes will cool very quickly when soaked in ice water. You should feel it after a few seconds to see if the potatoes have cooled down and remove as soon as they cool.
Use blanched potatoes
- Add seasoning to the potatoes. Uncooked potatoes are a bit bland, so it’s a good idea to try different seasonings. You can make spicy potatoes with seasonings like cayenne pepper, or savory potatoes with garlic salt.
- Prepackaged seasonings are available at grocery stores. For example, you can buy sachets of cajun seasoning to sprinkle on potatoes after cooking.
- You can also use a Ziplock bag, but remember to get as much air out of the bag as possible.
- For best results, you should freeze potatoes in the freezer at very cold temperatures. This way the potatoes will be preserved for a longer time.
Advice
- Be careful not to get burned by boiling water. Wear an apron and long sleeves to avoid direct contact with boiling water.
- Get everything ready before you start blanching the potatoes. You need to have a bowl of ice water ready before you start blanching. That way, you won’t have to rush to look for something while the pot of potatoes may be overcooking on the stove.
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 3,366 times.
Potatoes are a staple in so many different diets, but how to make the perfect potato can sometimes be difficult. Blanching potatoes is an important preliminary step in the potato processing process, making it easier and quicker to boil or fry the potatoes afterward. You can also freeze potatoes after blanching and save them for later cooking. The process of blanching potatoes is also quite easy. Simply cut the potatoes into cubes and simmer until soft. Boiled potatoes can be used to prepare dishes immediately or frozen for later reheating.
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