There potato is an essential element in French cuisine. There are a multitude of ways to prepare them, but often the end result depends on a few uncommon tricks or ingredients. Of these, have we ever thought of using vinegar ? In this article, we will discover together why pour vinegar in the cooking water of potatoes can greatly improve their texture and taste.
The role of vinegar when cooking potatoes
To understand the usefulness of vinegar in cooking potatoes, you must first know that it is a weak acid, generally composed of acetic acid. When it is incorporated into the cooking water, it will interact with the cells of the starch present in the potatoes, in particular at the level of the skin.
A firmer and more resistant crust
When the potato cooks, its starch cells swell and burst. However, in the presence of acid, these cells will be reinforced, which will prevent them from bursting too easily.
Thus, the crust potato will be firmer and more resistant, which is particularly interesting when making fries or fried potatoes.
Indeed, this allows the pieces to keep their shape and prevent them from falling apart during cooking.
Improved texture for boiled potatoes
For boiled potatoes, the vinegar will also help to obtain a texture more melting and pleasant in the mouth. This is explained by the fact that the presence of acid will slow down and limit the bursting of the starch cells, thus making the potato less pasty.
How to use vinegar in cooking potatoes?
Now that we understand the value of vinegar in cooking potatoes, it’s time to learn how to use it correctly. Here are some tips for getting the most out of this ingredient:
- Choose a white vinegar : White vinegar is ideal because it is neutral in taste and will not alter the flavor of the potatoes. Flavored or colored vinegars can bring undesirable notes.
- Use the right amount : For best results, it is recommended to use approximately 1 tablespoon of vinegar per 1 liter of water. This proportion will make it possible to obtain a perfect balance between the firmness of the crust and the melting texture of the potato.
- Add vinegar to cold water : For the vinegar to act correctly on the starch cells, it is important to add it to cold water before bringing everything to a boil. This will allow a homogeneous and progressive diffusion of the acid.
Vinegar and other methods of cooking potatoes
Of course, vinegar can also be used to improve the texture of potatoes cooked by other methods, such as frying or baking.
Crispy fries with vinegar
Vinegar can be used when pre-cooking fries for a crispier texture. Simply soak the cut fries in a mixture of water and vinegar (about 1 tablespoon per 1 liter of water) for a few minutes before draining them and dipping them in the hot oil. This soaking will firm up the surface of the fries and prevent them from absorbing too much oil during frying.
Tasty roast potatoes
For succulent and nicely browned roast potatoes, vinegar can also be used at the end of cooking. Simply drizzle the potatoes lightly with a mixture of vinegar and oil (about 1 tablespoon of each for 500 g of potatoes) a few minutes before the end of cooking. This will caramelize the outside of the pieces and add an extra touch of flavor.
What should be remembered?
THE vinegarthis so simple and common ingredient, can truly transform your dishes based on potatoes. By improving the firmness of the crust and the melting texture, it will make your fries, sautéed, boiled or roasted potatoes even better. So do not hesitate to integrate it into your kitchen and let yourself be surprised by its effects!
