Why do potatoes fall apart when cooking?
Reading time - 3 minutes.
It all depends on the type of potato. Experienced housewives already know which one is better boil potatoeswhich has a boiled texture, and which is more dense. The rich fruit is best for mashed potatoes, cream soup, casseroles, dumplings, salads and sauces. For soups, frying and baking, large, dense tubers are suitable that will not lose their shape during heat treatment. This visual orientation comes from experience or from friendly salespeople in urban or rural markets. Just tell them what you are going to cook in the evening before buying the product.
If you notice flaking parts of the potatoes in the dish, then most likely you are observing the reaction of starch, which heats up at high temperatures. If you notice suspicious impurities or unusual smell, feel free to throw away all the leftovers without regret.
Last update Author / Editor - Lydia Ivanova
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