Make Mashed Potatoes With Die-cast Aluminum Cookware

Is there any good way to recycle small pieces of bacon, half an onion and those wrinkled peppers that are almost ready to be eaten? That would be to chop them up, put them in a skillet with cubed potatoes and serve them with liquid eggs on a lazy Sunday morning.

 

Now, you can take an aluminum cooking pot set, the method of leaving no traces-put everything in aluminum cookware, and apply a little care and gentle guidance to make potatoes crisper as a delicious snake.

 

Here are some specific methods. Let's take a closer look.

 

 

Choose the right potatoes.

The choice of potato type often has a major impact on the results. Waxy red or new potatoes will become very good and creamy after they are cooked, but it is difficult to develop crispy skin. At this time, the use of aluminum non-stick stackable cookware will help to form the potatoes to a decent shell and finally a buttery interior.

 

 

Boil the potatoes in vinegar to achieve maximum crispness.

This is because potatoes become so soft when heated that they will fall apart when you try to fry them. This solution is to add some vinegar to the water, about a tablespoon per gram. The vinegar slows down the breakdown of the pectin. Pectin is a glue between the cells that binds the potatoes together. With vinegar water, you can keep them from softening and make them easy to be fried in an aluminum pan. At the same time, make sure your cooking water is salty.

 

 

Add the marinated meat.

The crispy marinated pork is very delicious. Fry the marinated pork in an aluminum frying pan, slowly revealing the fat of the pork until it becomes very crispy.

 

 

Use seasonings reasonably.

It is a good idea to season the cooked potatoes. If you want to be simple, then you only need a little salt and pepper. You can also add a hint of cumin and chili to enrich the potatoes. While frying the potatoes in the aluminum saucepans, add the seasoning directly to the cast aluminum skillet to combine them organically.

 

 

Do not pour the ingredients together.

When taking the potatoes out of the nonstick aluminum pan, remember to put them in the same bowl as the peppers to make room for the remaining vegetables. After that, garnish with lots of green onion and chili as the perfect finishing touch for potatoes.

 

 

Choose the right cooking method

Which cooking method to use is a decision you have to make. Frying may be the fastest. Put the ingredients in a separate aluminum food pan, pour oil on it, and you're done. Baking them is also a good way. To do this, throw your mashed potatoes into a hot aluminum roasting pot until the potatoes have zoomed.

 

With these basic formulas, any kind of food you want to make becomes simple in an instant, which means that no matter whether your ingredients are sufficient, you will still get very delicious results.