For those who cook a lot, whether at home or in restaurants, potatoes are a practically indispensable item. After all, there are different methods to prepare it, either by cooking, frying, steaming or roasting. In all cases, it's important to make sure they reach the same point, but this is a bit of a tricky process.
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There's nothing worse than preparing mashed potatoes or a casserole of grilled potatoes and finding some raw and overcooked potatoes in the same container. This is a problem that everyone faces, but few understand why. According to specialists, this could be the result of the texture of the tuber itself or even the way in which they are placed in the pans/baking pans.
Make the sink your ally
In some cases, the difficulty of potatoes in reaching the same point is due to the excess of starch they have. To get rid of this, just soak them in cold water for a few hours. After a while, you may notice a grayish or milky hue, which can be a good sign that the starch is coming out.
Over the hours, whenever the hue appears, just keep replacing that starchy water with another one, always remembering to keep it cold. By the way, this is already a tactic widely used by professional cooks, as this also prevents them from turning brown during cooking. According to science, this is because when potatoes are cut, they end up oxidizing when they come into contact with air.
When soaked in water, the oxidation process slows down greatly, leaving the coloring much less noticeable. Therefore, after following this trick, in addition to always hitting the point of your salad or puree, you'll have potatoes with the perfect hue to decorate your dishes.
