John Myers
After you boil potatoes, you would have the option to quench the vegetables under cold water. However, there are good reasons not to chill potatoes in cold water.
That’s why you shouldn’t put potatoes off
Quenching potatoes or other foods involves running them under cold water after they have been boiled or otherwise heated.
- You should not quench potatoes under cold water, as the tubers will absorb additional water in the process. Actually, the liquid should evaporate and escape after cooking, but this prevents this.
- The additional water absorbed primarily influences the taste and texture of the potatoes. They lose flavor and become watery and bland.
- Frequently, vegetables such as tomatoes are chilled so that they are easier to peel. With potatoes, it is usually sufficient to remove the skin with a vegetable peeler or kitchen knife after cooking.
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