The Perfect Timing for Salting Potatoes: It is one of the easiest tasks in the kitchen. And we do it almost every day. Yet sometimes, out of habit or in a hurry, things don’t go quite as planned. We would like to remind you of some important rules.
Even if cooking potatoes seems easy, it is common to make a small mistake. Seemingly insignificant, but it affects the taste of the vegetables. Do you put salt in cold water even before boiling? It extends the cooking time and thus also the energy bill. So how do you properly salt the water for potatoes?
Mistakes when boiling potatoes
It is best to add salt to the water when it reaches boiling point. This way, the salt dissolves quickly and leaves no residue on the saucepan. The right timing of salting not only protects your kitchen appliances, but also saves time and energy and preserves the full flavor of the potatoes.
Salting water only after boiling is also a good way to reduce energy consumption. Water containing salt reaches its boiling point more slowly than pure water, leading to higher energy consumption and longer cooking times. Correcting this mistake can lead to significant savings for the household budget and longer pot life. In addition, you can further increase energy efficiency by boiling potatoes on low heat with a lid.
How to boil potatoes the right way?
Too salty? Too little salt? These mistakes happen too, and the rule is simple. The best is to add 2 teaspoons of salt per 3 liters of water. This proportion ensures that the potatoes have a balanced taste – neither too salty nor too bland.
In addition to the salt, the temperature of the water in which the potatoes will start cooking is also important. Most often we pour cold water over them. However, it turns out that, contrary to common practice, it is better to cook them in warm or even hot water. Why is this so? By boiling the potatoes in hot water, we stop the process of starch release and vitamin leaching. Thus, the potatoes will be more floury after cooking and will not lose their health benefits.
