Steamed Potatoes
These days the pressure cooker is often an essential part of kitchen utensils. Potatoes cooked in a pressure cooker to cook in 5-6 minutes, but accuracy is essential, otherwise the results are Slop. specific information will be required with each stove, but usually only a few tablespoons of water and should be brought to the boil until the potatoes are put into the pot since. When cooking time is finished, the oven cooled immediately.From the standpoint of the nutritional value of the pressure boiling potatoes is not recommended if the cooking liquid and serve with potatoes. The best results are not peel the potatoes, leaving had. While steaming, moisture condenses on the surface of vegetables and sugar constantly, minerals, vitamin C and B vitamins can dissolve in the moisture.
Pressure Cooker
Steaming without pressure requires a bit 'more than cooking, but the results are lighter and the flavor seems to intensify. ButCook the potatoes for 10-15 minutes more, there is a greater loss of vitamins (especially C), potatoes are cooked.
The cheapest boat come from Japan and China. The Japanese version is a collapsible metal basket with short legs that fit into each bowl. Chinese bamboo steamer baskets of rustic, available in various sizes, with a metal part.
Best varieties for cooking and steaming
Jersey Royal, Belle de Fontenay (La Ratte, pickles)Bintje, Kipfler, Pink Fir Apple, Charlotte and each of Cyprus, Egypt, Belgian or Dutch or varieties freshly dug potatoes.
An 8 oz (225 g), medium portion of boiled potatoes without butter 160 calories.
Salt Potatoes
You can make and cook the potatoes and boil in their skin size, when to "turn" you give them a uniform shape. Let depending on the size of the potatoes 15-30 minutes before you, if you are ready to be checked. Amounts to 2 pounds (900 g) in aPan will take longer.
Place potatoes in boiling salted water, old cold. Simmer. drain peel carefully, swirl in butter and, if necessary, garnish with parsley or mint and serve. If you see pommes de terre Persillées menu in French, means boiled potatoes and sprinkle with parsley and melted butter. Bacon is sometimes included.
PINK FIR baked apples
This variety of Old English with pink skin, nobles and the distinctive shape of a tuber is the closest this countryhas skin thick waxy varieties from France. E 'especially good for salads, cooked simply but it is enough to serve alone or as an accompaniment to any court whatsoever. The skin is firm and hard, but dissolves very easily after cooking.
As the potatoes to steam and what are the best varieties are for steaming and boiling?the x-files: the complete collector's edition hawkins pressure cookers
