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Seems no matter how air tight of a container that I use left over potatoes, baked, or fried go black in the fridge. I try to make just enough for the meal but sometimes ahve leftovers, what can I do to prevent potatoes from going black in the fridge. Mooch |
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I've been researching this and think I finally came up with an answer, and that is that if you cooked potatoes are turning black, it might be because they are being stored at a temperature that is too cold. There is also a reason that peeled uncooked potatoes turn black as well and this is what can be done to help that
http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Potatoes&fid=9978 While I still wonder if Air could be a cause, and would still like any input of things I could try as well, this could be a major contributor, as I do tend to keep the refridgerator at a colder temp in our house. Raw peeled potatoes go brown in air, in the same way as apples, but much slower - that is why the same things work for taters as apples to stop discoloration. If they go black, it takes much longer - or there is another cause associated with traces of metal. If adding lemon juice or vinegar works to stop blackening, it is making complexes with the traces of transition metals left when you cut or peel the taters.
(26 Oct '09, 02:47)
klypos ♦♦
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A while back, I had a lot of trouble with potatoes going black during cooking and on storage. Believe it or not, I finally worked out that it was a new set of kitchen knives I had bought. They looked beautiful, really shiny "chrome steel" finish. Use them to cut or peel potatoes, and those taters would come out of the pot with black bits, and more would appear on storage. I went back to my old and worn knives and the problem disappeared - no blackening. I am a chemist who used to work for a metallurgy consultancy, but it is beyond my ken as to what causes the problem. I suggest you try using the oldest and dullest looking knife in the box, and see what happens. Wow that is really crazy.
(26 Oct '09, 08:54)
Sabrina ♦
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