Instagram/@ayuyuliana61
Brilio.net - In many recipes, fruits and vegetables such as potatoes , carrots, or apples usually have to be peeled before being cooked or consumed. Peeling the skin aims to remove dirt, pesticides, or undesirable textures. In addition, some types of vegetable skins can taste hard or bitter, so peeling them makes the food taste better and the texture softer.
However, if the amount to be peeled is quite large, this process can be a time-consuming and tiring job. Potatoes , for example, are often used in large quantities to make mashed potatoes, French fries, or other dishes. Peeling them one by one with a knife or peeler can be a hassle, especially if it has to be done in a short time.
Fortunately, there are some tricks that can make the peeling process faster and more efficient. One of them is by copying the trick of Instagram user @ayuyuliana61. Through one of the videos uploaded, she admitted that it only takes 10 seconds to peel potatoes. This certainly makes the peeling process faster and saves energy.
But instead of using a knife or peeler, she relies on another tool. As reported by BrilioFood from Instagram @ayuyuliana61 on Sunday (2/2), the tool in question is a wire fiber. However, it should be noted that the wire fiber used must be new or still clean.
photo: Instagram/@ayuyuliana61
So, the way to clean it is quite easy. First, put the potatoes in a bucket. Then soak them in water until all parts of the potatoes are completely submerged. If so, rub the surface of the potatoes with a wire brush briefly to remove any remaining soil or sand that is still stuck.
photo: Instagram/@ayuyuliana61
Then, take one potato. Then rub it with a wire brush more maximally. In just 30 seconds, the potato skin is immediately peeled off maximally. Even the appearance is also whiter than before. In addition to being clean, peeling potatoes this way is also more practical because not much of the flesh is wasted.
photo: Instagram/@ayuyuliana61
Unfortunately, after peeling, potatoes tend to turn brown or grayish due to the oxidation process that occurs when the potato flesh comes into contact with air. To prevent this discoloration, potatoes should be soaked in cold water immediately after peeling. The water will block direct contact with oxygen, slowing the oxidation process.
Adding a little vinegar or lemon juice to the soaking water can also help, as the acidity helps to prevent discoloration. If you are going to store the potatoes for a longer period before cooking, be sure to keep them in the water and store them in the refrigerator to keep them fresh. However, don't soak them for too long, as this can affect the texture and taste of the potatoes when cooked.
(brl/lut)
