How can I preserve a whole raw potato?
susanka
16 years ago
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Comments (18)
esobofh
16 years agoViolet_Z6
16 years agoRelated Discussions
whole foods to stop selling raw milk your action needed
Comments (8)Yes, Brandon, there are many people smarter than you and me put together that are challenging the propaganda and dogma that is out there about milk. And "clearly" contrary to your assertion, I've done a lot of reading on this subject. The CDC has plenty of smart folks in it, but like any government/corporate/scientific entity, are subject to politics. And food is a biggie. I'll be back (I've got to run to a local dairy and pick up some fresh Jersey milk!)with some other information that challenges your reliance on CDC (the same folks that threaten us with annihilation from various flu's every year)as the only source of info out there. That's not to say they don't provide important and useful information, but many of it's conclusions are swayed by money and politics. It's how the US does business. Money first, truth second. Cheers! And keep up your poking and prodding on forums! You remind me of my bro-in-law with your research and strong opinions. Keep challenging with debates! It shakes out of our complacency!...See MorePreserving Potatoes
Comments (8)I have great success in drying potato slices. They get peeled and sliced to slight thinner than 1/4 inch. The slices are dipped into a solution of sodium or potassium metabisulfite and this helps to prevent blackening once dried. Someone also mentioned partially cooking them and then drying them. They swell up and cook quite well after being dried. I had about 10 pounds of them dried as slices in a quart canning jar. Blanching helps to prevent blackening too, but if you don't want any pre blanching or cooking the metabislfite solution dip is used. Here is a link that might be useful: Metabisulfite source...See MoreOops - frozen raw potatoes
Comments (18)Whew. I hope it was worth the hassle of registering. LOL. I only did because there seems to be no information about dealing with frozen spuds. Most everyone simply recommends tossing them. I'm too cheap to do that without making some effort to salvage them. Anyhow. I have not found any good answer (online) to what to do with frozen potatoes however I learned how to deal with them on my own. Leave them frozen until you want to use them. Remove the number you wish to use and scrub them while frozen to ensure they are clean. Place them in the oven as you would a normal unfrozen potato, and bake as you would an unfrozen potato. One caveat here though and that is to be certain to place a cookie tin or some aluminum foil under the potatoes to negate having to clean the oven after because they will drip for the first while. If you have ever baked exposed potatoes in the oven (not wrapping in foil) you will not be able to determine any difference between these and them. My wife absolutely loves them done this way. Best of all we have been able to salvage and enjoy the entire bag that someone (oops) inadvertently stuck in the deep freeze....See MoreWhole Fresh Raw Ham Brine or Not?
Comments (5)The first time we raised pigs, I wanted to save money by not having the hams or bacon cured. Figured I could take care of that. We had our hams cut up into roast size, so each ham I'll refer to is a 3-5 pound piece of ham. First we just baked one with salt, pepper and water. Tasted weird but good. Between normal ham and a roast. Next I found out about "curing", and later that brining is MUCH faster than dry curing. Note: I found out that the "cure" itself is poisonous, and meant to preserve against bacteria. Totally un-needed for immediate use or freezing. I brined one. (Link to recipe below.) Much better, but still not quite right. Finally learned to brine, then smoke. Excellent, both the ham and the bacon! The recipe encourages experimentation. We found that it was always good, but I think we liked it best with molasses. We were using the smaller cuts, and found that soaking more than four days made things too salty. I'm guessing you'll need four to five days. Also note: "cure" has red coloring in it. That seems to be why hams are pink. Leave it out like I did, and your ham will be the color of roast. Here is a link that might be useful: Brine recipe...See Morerenderblade
16 years agopnbrown
16 years ago
Teresa Pisanello
8 years agonancyjane_gardener
8 years agonancyjane_gardener
8 years ago
Esther Bevins
7 years ago
digdirt2
7 years agoHU-677319863
5 years agolast modified: 5 years ago
Following up here, it seems the general consensus is to take a picture. I did this for my pigeon shaped sweet potato but would prefer to keep the actual whole potato. I also heard if I use vinegar I can preserve the potato. Let me know if any have successfully tried.John D Zn6a PIT Pa
5 years ago
Jeremy Billion
3 years ago
Janet Nielsen
3 years ago
Diana G
2 years agoAnother potato-holic here.
Of all the tubers I’ve loved before, I‘ve recently adopted the most adorable little guy - Yamuel Tuberson, I call him!
I’ve grown quite fond, and as such would love to keep him around indefinitely. I’m seeing a trend of heartbreak on this forum spanning many years now, but for the sake of my lil Yamuel, hoping there may be a new modern marvel of kitchen science someone could share, to end the cycle of sadness.
PS: I too found a heart-shaped guy before. Last Feb 9 in fact, what luck!
Theresa Long
2 years agolast modified: 2 years agorobert567
last year
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