Hi,
Does anyone here know how long you can keep shredded potatoes in cold water before they start to
oxidize? Thanks!
--Erica
General fitness, health and nutrition · Public discussion
Potato oxidization
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- General fitness, health and nutrition
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- 24 December 2003
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- 25 December 2003
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- Erica
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"Erica" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
Hi,
Does anyone here know how long you can keep shredded potatoes in cold water before they start to
oxidize? Thanks!--Erica
Several hours if that are rinsed of the surface starch and then kept in lightly acidulated water.
Dimitri
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[email hidden] (Erica) wrote in message news:<[email hidden]>...
Quoted message said:
Hi,
Does anyone here know how long you can keep shredded potatoes in cold water before they start to
oxidize? Thanks!--Erica
About 20 minutes if the water is salted, then they turn grayish but are still good for latkes.
Biff
-
[email hidden] (Biff) wrote in
:"]news:[email hidden]:Quoted message said:
[email hidden] (Erica) wrote in message
news:<[email hidden]>...Quoted message said:
Hi,
Does anyone here know how long you can keep shredded potatoes in cold water before they start to
oxidize? Thanks!--Erica
About 20 minutes if the water is salted, then they turn grayish but are still good for latkes.
Biff
If you add some fresh lemon juice, the keeping time is greatly extended.
Wayne
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Dimiri said:
"Erica" <[email hidden]> wrote in message
"]news:[email hidden]...Quoted message said:
Hi,
Does anyone here know how long you can keep shredded potatoes in cold water before they start to
oxidize? Thanks!--Erica
Several hours if that are rinsed of the surface starch and then kept in lightly acidulated water.
By which Dimitri means to toss in a bit of lemon juice or some such. 🙂
--
Siobhan Perricone "Who would have thought that a bad Austrian artist who's obsessed with the human
physical ideal could assemble such a rabid political following?"
- www.theonion.com -
Wayne Boatwright said:
If you add some fresh lemon juice, the keeping time is greatly extended.
...because polyphenol oxidase is inhibited at low pH.
-j.
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June Oshiro <[email hidden]> wrote in news:bsdl30$bsjnf$1@ID-
162643.news.uni-berlin.de:Quoted message said:
Wayne Boatwright said:
If you add some fresh lemon juice, the keeping time is greatly extended.
...because polyphenol oxidase is inhibited at low pH.
-j.
June, you know much more about the chemical action than I do. I just know it works. <G> My mom and
grandmother always did it...potatoes, turnips, apples, peaches, etc. If I don't have a lemon on
hand, I use Fruit-Fresh®, even on the vegetables.Wayne
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