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Thought this was a very interesting article especially now when we're trying to make the most out of what we have!
What's the best way to store potatoes?
Since potatoes seem almost indestructible compared with other vegetables, little thought is generally given to their storage. But because various problems can result from inadequate storage conditions, we decided to find out how much difference storage really makes. We stored all-purpose potatoes in five environments: in a cool (50-60 degrees), dark place; in the refrigerator; in a basket near a sunlit window; in a warm (70-80 degrees), dark place; and in a drawer with some onions at room temperature. We checked all the potatoes after four weeks. As expected, the potatoes stored in the cool, dark place were firm, had not sprouted, and were crisp and moist when cut. There were no negative marks on the potatoes stored in the refrigerator, either. Although some experts say that the sugar level dramatically increases in some potato varieties under these conditions, we could not see or taste any difference between these potatoes and the ones stored in the cool, dark but unrefrigerated environment. Our last three storage tests produced unfavorable results. The potatoes stored in sunlight, in warm storage, and with onions ended up with a greenish tinge along the edges. When potatoes are stressed by improper storage, the level of naturally occurring toxins increases, causing the greenish tinge known as solanine. Because solanine is not destroyed by cooking, any part of the potato with this greenish coloring should be completely cut away before cooking. In addition, the skin of the potatoes stored in sunlight became gray and mottled, while the potatoes stored in a warm place and those stored with onions sprouted and became soft and wrinkled. Sprouts also contain increased levels of solanine and should be cut away before cooking.
SCARLETT IN FL
Scarlett - thank you for sharing this information
You're both welcome--i always put an apple slice in my brown sugar, but have never thought to put a whole apple in with potatoes! Sounds like it works great. I've learned quite a bit from the board today!
I put a 1/4 slice of bread in my brown sugar to keep sugar soft. Replace when bread gets hard and no longer doing its job.
Good information! Thanks for sharing.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
I found that storing potatoes in the refrigerator gave them a sweet taste that we didn't care for. Now I know why.
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