Boiling potatoes is a popular practise in Indian cuisine. Boiling potatoes is a must for every other food, including pav bhaji, parathas, and samosas.
One of the most adaptable vegetables for use in cookery is the potato. They can be prepared in a variety of ways to make different dishes. Since potatoes may practically be cooked in any way, their diversity extends beyond only usage to include the cooking method as well. With this simple ingredient, anything is possible, including roasting, frying, steaming, baking, and even boiling. But one must realise that both the texture and flavour of potatoes are affected by every stage of cooking. We'll speak about the importance of adding vinegar to potatoes today as we discuss the boiling procedure for them.
One thing about potatoes that we should know before moving on is that they contain "starch," which is the basis for this information. One can purchase high starch and low starch potatoes from the market. When making soup or a creamy dish like mashed potatoes, potatoes with a high starch content are the ideal choice. The other kind, however, has a lower starch level and is suitable for curries and salads because it can resist boiling.
Many home cooks and chefs have proposed this trick, and it works because vinegar can assist the potatoes keep their shape. The thin crust that forms on vinegar-treated potatoes also aids in keeping the potatoes' shape. Similar to when you add a little salt to the water while boiling eggs, vinegar enhances the acid pH levels of water, which further assists the potato.
The type of vinegar that should be used to boil potatoes is not subject to any strict guidelines. While boiling potatoes, one can add any of these vinegars, from basic white vinegar to red wine vinegar and even apple cider vinegar.
In a pressure cooker, the potatoes should ideally be boiled for 2-3 whistles with ½ cup of vinegar, 1 tbsp of salt, and ½ kilogram of water. The potatoes must be boiled in a saucepan for 20 to 25 minutes over medium heat, or until they are soft.
The best places to store potatoes are in a pantry or cabinet that is cold, dry, and dark, or in a paper or cloth bag far from heat sources. They don't do well in the refrigerator since the temperature might change the flavour and cause moisture and spoiling.
Make sure to keep your potatoes and onions in separate containers. It is better to keep potatoes and onions separate because they both release moisture and fumes that will hasten the deterioration of the other.