Boiled Potatoes Turn Black
mrsc
15 years ago
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Comments (16)
readinglady
15 years agocaliloo
15 years agoRelated Discussions
Melons Turning Black
Comments (2)Worst case scenario- Gummy Stem blight. Here is a link that might be useful: Gummy Stem Blight...See MoreTrouble boiling my garden potatoes
Comments (10)Start with a cold pot, cold water, and cold potatoes (room temp). Cut into slices about 1/2 inch thick, after peeling, unless you want skins too. If you like, instead of salt, you can add some chicken bullion to give the water more flavor. Usually red skins in a mashed look nice. Turn on the heat and bring up to a boil very slowly, like about 15-20 minutes or more. Never boil too hard, only barely simmer nonce it reaches that level, as thats whats causing them to mush before the middles get cooked. Slices will cook a bit more even compared to chunks. I used to make potato salad with red skins and if they were cooked too fast or at a hard boil, the skins usually fell off. You can also partally cook them in the microwave if you find that your method is taking too long. Its just fine if they fall apart on the outsides as thats what mashed is anyway. A ricer will give very consistant results. Another option is the Villaware/Roma food strainers which will mash quite well too, but is a bit messier to deal with that way. Yukon golds. They are a Canadian creation and do grow well in very short seasons. Unripe potatoes are also going to have cooking problems because their density is very different at the edges compared to the middles. NEVER eat any green skinned potatoes as they can be poisonous, and its usually caused by too much light while in storage. Here is a link that might be useful: Yukon Gold potato info...See MoreKeeping potatoes from turning...
Comments (1)As long as they are covered in water they won't turn black. Personally though I wouldn't slice them until the morning. Just peel and cover with cold water. Ann...See MoreBoiled potatoes turning black
Comments (10)Yes, this has happened to me! From: livingstrong.com: It is unfortunate but true that even after boiling, potatoes can turn a variety of colors ranging from gray to black. While all this really affects is your pride, their unattractive appearance may make appear them unusable. The culprits responsible for this are iron, chlorogenic acid, calcium and citric acid. While you do not always have control over whether darkening will occur, you can take steps before, during and after boiling to reduce the chance of this happening. Step 1 Store potatoes in a cool, dark place, such as your pantry, rather than in your refrigerator. Storing potatoes at temperatures of lower than 40 degrees Fahrenheit causes a reaction that converts potato starch to sugar. The result when boiling cold potatoes is similar to the process of browning meat, because the reaction between sugar and heat will cause the potatoes to darken gradually. Step 2 Boil potatoes in stainless steel pots. Aluminum or cast iron pots can cause a reaction that leads to boiled potatoes turning black. Step 3 Cover your serving or storage bowl. This prevents the iron in the potatoes from oxidizing in the presence of air, which causes them to darken. Step 4 Toss boiled potatoes with 1 to 2 tsp. of lemon juice after cooking. Darkening occurs when chlorogenic acid concentrations are higher than citric acid concentrations. Tip the scales in favor of citric acid and you reduce the chance of your potatoes turning black. Read more: http://www.livestrong.com/article/470350-how-to-prevent-boiled-potatoes-from-turning-black/#ixzz2SLyFKEZ3...See Morentt_hou
15 years agococonut_nj
15 years agobreenthumb
15 years agomrsc
15 years agoIceni
11 years agoaxelopa
10 years agoJasdip
10 years agoHelen Ouellet
6 years agocolleenoz
6 years agoJasdip
6 years agoHelen Ouellet
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6 years agobeth_rohde1
6 years ago
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