why do potatoes turn brown after peeling

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When peeled potatoes turn gray, they have been exposed to air for a while. The quality isn t compromised, so they re still OK to eat, but the appearance is off-putting. There are several ways to prevent peeled potatoes from turning brown. All of them work to do one or more of the following:
Cool the temperature of the potato. Reduce pH in the potatoes. Limit the amount of air reaching the potatoes. To keep peeled whole or cut potatoes white, cover them with cold water until you are ready to use them. Then, drain the potatoes and pat them dry before cooking them. (You don t need to drain and pat dry if the potatoes are headed into a pot of boiling water. ) This trick even works overnight, as long as they are refrigerated. When grating potatoes for recipes like,Pand, mix in a little, which is nothing more than vitamin C powder.

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A pinch of crushed vitamin C tablet in a little water works just fine even after the potatoes have already turned gray. The acid magically whitens them again by changing the pH. Combine both these methods by soaking the potatoes in a bowl of cold water mixed with vinegar or lemon juice. Vacuum pack the peeled or grated potatoes to prevent air from causing the discolorization. Potatoes, along with apples, pears, bananas, and peaches, contain an enzyme that, when exposed to oxygen, reacts to produce a discoloring on the surface of the potato or fruit. To prevent this reaction, the enzyme must be deactivated throughPone of the methods mentioned in this article. Sometimes, gray potatoes are a good thing. In Poland, kluski czarne (black dumplings), also known as kluski,elazne (iron dumplings) or kluski szare (gray dumplings), are a variation on.

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In addition to mashed potatoes and flour, grated potatoes that are intentionally allowed to oxidize or turned dark, are added to the dough to give it a gray color. Although kluski were oncePconsidered peasant food, today they appear at gourmet restaurants in Europe as a side dish instead of potatoes. P The way to keep prepped potatoes from turning brown is to submerge them in cold water. This is a very handy trick that will serve you best when used as follows: в The longest potatoes should sit in water is overnight. в If keeping potatoes in water for more than an hour, refrigerate. в Small cuts, like diced potatoes, get waterlogged faster, so are best kept in cold water for a short time, like while you prep other ingredients. в Bigger cuts can hang out happily in water for 8-12 hours.

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One of the best ways to use this trick is when making вyou donвt have to cut them small and youвll be adding liquid anyway. In the morning, put peeled, quartered potatoes in a pot of cold water and refrigerate; when itвs time for dinner, just put the pot on the stovetop and fire it up! в Donвt keep shredded potatoes in water. Such a fine cut takes on water quickly and is typically cooked until golden (think latkes), so none of that discoloration will show anyway. в If your dish depends on the most crisp exterior (like pommes Anna) or requires your potatoes to give off very little moisture (like a gratin with other water-heavy veggies) your best bet is to cut those tubers right before use.

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