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A simple trick against browning potatoes

2024-05-06 14:07:00, Shëndeti CNA
A simple trick against browning potatoes
Illustrative photo

When a housewife is preparing a feast for friends and guests, she has a lot of work to do. Must cut vegetables, wash, rinse, marinate, bake, fry and curd.

In the Albanian culinary tradition, potatoes are an integral part of many feasts and family tables, but no housewife wants them to be served blackened, a process that usually occurs after peeling.

The problem lies in the starch

10 minutes after peeling the potato is enough for it to start to turn black. Potatoes turn brown quickly when exposed to fresh air because they are very rich in starch. When starches are exposed to oxygen they begin to oxidize, a process that gives potatoes their gray or brown hue.

Don't get me wrong, despite being blackened, the potato is edible, but not pretty to the eye.

Slow down the browning of the potato with water

The easiest and most used way to protect potatoes from browning is cold water. When the potato pieces are covered with water, then the browning process is slowed down. Regardless of the way of cutting, potato pieces can stay in water for 24 hours without undergoing any change in their color or taste.

Acidity for better storage

However, if you plan to keep the potatoes in the water for more than 6 hours, then include the lemon. You can use a teaspoon or two of lemon juice and then pour it into the container where you left the potatoes in the water.

Lemon has acidity and the latter adjusts the pH (weight) of the potato and helps slow down the oxidation process even more.

Instead of lemon, you can use a little white vinegar, which will give the same result and keep the potatoes free of annoying discoloration and browning./ AgroWeb.org





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