Why is vinegar added to water when cooking potatoes: a culinary trick

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Many tricks have been invented by chefs to improve the taste of first and second courses, as well as salads and other snacks.

Details

As for vegetable salads, boiled potatoes are most often added to the ingredients. At the same time, it is necessary to somehow manage to cook the tubers so that they do not boil.

If you are going to prepare a vinaigrette, olivier, herring under a fur coat or another salad with pieces of boiled potatoes, then it is enough to choose the appropriate variety and cook it in “uniforms”.

So that the potatoes do not boil and fall apart in the salad after being cut, housewives use this trick.

Cook tubers for salad with potatoes – add a little table vinegar to the water . Thanks to the vinegar, boiled potatoes are covered with a thin crust that keeps their shape after cutting.

How to cook

Wait for the water to boil, put the tubers in.

For 2 liters of water, take 1-2 tablespoons of table 9% vinegar. The potatoes will remain firm and whole, no matter how much they are cooked.

Those who rightly believe that vinegar is not the most useful ingredient, can add 1 teaspoon of citric acid.

If this option is not suits, when cooking potatoes, put 2-3 slices of lemon (1 slice per 2 liters of water) or 1 tablespoon of lemon juice per 3 liters of water.