Put an apple in the potato to prevent it from sprouting. 5 tips for cooking potatoes

Potatoes cannot be eaten once they sprout. How to prevent potatoes from sprouting? An apple will do.

Potatoes are one of the common foods that can be preserved for a longer time compared to green leafy vegetables. But sprouts have always been a problem in potato storage. Sprouting potatoes contain solanine, a toxin that can cause food poisoning in humans. The latest article in the American "Life Pepsi" website published a little trick to prevent potatoes from sprouting: put an apple in the potato.

Like bananas, apples also release ethylene gas, which makes some fruits ripen faster but prevents potatoes from sprouting, said Jiyun Liyou, a designer at the Design Academy Eindhoven in the Netherlands. The specific method is to put the potatoes in a plastic bag and put an apple inside. The ratio of potatoes to apples is generally 10:1.

A comparative experiment conducted by the American TV program "Greek Kitchen" also confirmed that potatoes stored with apples did not become soft or sprout after 8 weeks, compared with potatoes stored without apples.

How do you make potatoes taste good? You can’t just cook them over high heat.

In the eyes of chefs, potatoes are a good ingredient with strong plasticity. They can not only be used for stir-frying and frying, but also for stewing and making soup. Here are some tips for cooking potatoes that I would like to share with you.

New potatoes are stewed and old potatoes are fried . Fresh potatoes have a tender, smooth texture and are easy to cook. Because of its high water content, high sugar content and good adhesiveness, it can still maintain its lumps in water and tastes very soft, so it is suitable for making soups, stews and cooking. Compared with new potatoes, old potatoes do not have much nutritional difference, but they have less water and a crisp taste. After putting them in the pot, they will not stick to the pan or become mushy like new potatoes, so they are suitable for stir-frying.

Peel only a thin layer. The juice beneath the potato skin is rich in nutrients, so just peel off a thin layer when peeling. Gently rub the surface of the potato with a steel wool, and you can easily remove a thin layer of skin without damaging the "potato flesh" inside. New potatoes can be peeled by alternating between hot and cold water. Soak the potatoes in hot water and then switch to cold water. This will also make it easy to peel.

Soak in water immediately after cutting. Potatoes contain polyphenol oxidase, which will turn brown under the action of oxygen, thus affecting the color of the potatoes. Therefore, during the cooking process, the cut potatoes should be placed in water in time to prevent them from oxidizing and turning black. When soaking, you can add a little vinegar to the water. First, it can effectively prevent browning. Second, it can make the potatoes crispy and not sticky. Third, it can reduce the loss of vitamins and minerals in the potatoes. It should be noted that it is best to cook the potatoes immediately after cutting to prevent nutrients from being lost into the water.

It is easy to cook if stewed over low heat. Potatoes need to be simmered over low heat to be evenly cooked. If they are cooked over high heat, the outer layer will be cooked or even cracked, while the inside will be raw. In addition, if you stew the potato cubes over high heat, the constant bubbling of the soup will cause the outside of the potato cubes to become overcooked, making it easier for the pot to stick.

Steam mashed potatoes with the skin on to preserve nutrients. Steaming whole potatoes with the skin on will result in less nutritional loss, especially more vitamin C is retained, making it the most nutritious way to eat them. Peeling and steaming the potatoes will make it easier for moisture to enter the potatoes, resulting in the steamed potatoes having too much moisture and a bad taste. In addition, when making mashed potatoes, it is best to steam the whole potato with the skin on, then peel and mash it.