5 reasons why you need to peel the new fries

There is finally in the shops, the markets new potatoes: tiny, just steaming, gently baking, like a heavenly manna. But is the new potatoes really as innocent as it seems at first glance? The thin shell, the freshness, the natural look … all this gives you confidence, but where is the trick? Why should the shell be removed then?

• The new potato is a popular choice in the kitchen due to its thin peel and freshness.

• The green shell may contain toxic material, solanine, so it is not suitable for consumption.

• For some foods, the shell may be removed from aesthetic or textural point of view.

Nowadays, for environmental and financial reasons, local, seasonal ingredients are increasingly returning to the table, the new potato is the cuisine itself. Its size, texture, thin peel give the impression of natural simplicity. One of the greatest foods that are easy to prepare, yet heavenly – writes CityMagazine.si.

The shell, whether cooked or cookies often left on the tuber Its taste, texture, appearance, or supposed nutritional value. But with this seemingly harmless decision, there is more than what seems to be the first time: when do we take the new potato peel?

Carefully with the green!

The color of the new potatoes should be looked at well, in this case the green does not give you a free trip, but indicates prohibited. This is a reaction to the light during which solanin is released. Of course, this material is present in the plant, but in large quantities toxic. Taste bitter, In the footsteps of stomach complaints or nausea, absorbed through the mucous membrane can cause cerebral edema, cramps, and coma. Green shells are no longer suitable for use. We recommend that they peel them thickly or discard the tuber.

The texture of the food

The perfect smoothness for creamy food necessary. In the case of soups, puree or sauces, texture is the most important. Even a thin layer of shell can disrupt the feeling of taste and make a rough impression. This affects not only the taste but also the spectacle. In such cases, shell removal is not a healthy and aesthetic and overall issue.

Differences between varieties

Not for all new potatoes the same peel is the same . Some varieties have a very thin, almost imperceptible peel. For others, they can be a little harder or even slightly rough. Although not bad, it still affects the experience of eating. Harm can interfere with the soft delicacy of the new potato. In such a case, no matter how we used to: peel depends on the breed, not from us.

The tuber of an unknown origin

The tuber is important, regardless of young age, where they were grown. Non -domestic potatoes are often treated with preservatives. Washing, on the other hand, only removes some of these remains. In such cases, the shell is an undesirable element as it introduces substances that should not be there. Peeling is a perfectly sensitive decision if the origin is not fully known.

Look on the plate

Cold foods, such as salads, reveal all mistakes. The shell is often partially separated while cookingwhich may be divine, but not a nice sight. In elegant foods where appearance is just as important as taste, this tiny detail becomes disturbing. The peeling can make a more uniform look and a more balanced impression.

In summary, new potatoes are not always the same. Sometimes the peel complements food and other times it wins it . It is important to observe, evaluate and make the preparation according to the purpose, variety and feelings to be created.