Subject: Potato discoloration....
From: linpbj[at]aol.com (LinPBJ)
Date: 08 Oct 2000 03:53:58 GMT
When my "old world" German mother makes potato pancakes, she uses a certain
sulfur (coated?) material from Germany to prevent the potatoes from
discoloring. This "material" looks like a cardboard strip and only a small
piece is used. It is lit with a match and then placed into a covered pot
containing the raw, peeled potatoes. After this "treatment", the potatoes will
not discolor when grated.
Has anyone heard of this or happen to know what this "material" is called in
English? If so, is it available in the states and where? I have never seen a
potato pancake recipe that calls for this discoloration prevention "step". I
know taste is not affected either way, but out of curiosity, I'd like to find
out more about this.
Thanks for any information.
Date: Sun, 08 Oct 2000 20:30:15 +1300
Hello Lin, I know what you are talking about, my father used this 'sulphuring'
sometimes in his commercial kitchen (in Bavaria). Sorry I can't help you with the
name or source of it, I wasn't actually aware that it is available to 'the
If you grate your potatoes directly into cold water and work fast, you should be
able to avoid discolouring.
Date: Sun, 8 Oct 2000 00:43:27 -0700
> When my "old world" German mother makes potato pancakes, she uses a certain
> sulfur (coated?) material from Germany to prevent the potatoes from
I don't have a clue. However, if you make sure that only stainless steel
implements contact the potato and immediately immerse the potatoes in
cold water, they should not discolor. You might also consider using
acidulated water; e.g., a teaspoon or two or lemon juice or vinegar added
to the water.
BTW, I did a search on "sulphur strips" and found that they are often
used as sterilizers & cleaners in winemaking and cider production to
clean the barrels. These may be similar to what you have seen, as they
are ignited and allowed to burn in the closed barrels.
Try this search...
From: ecurio[at]webtv.net (Eilena Luzzi)
Date: Sun, 8 Oct 2000 22:25:41 -0400 (EDT)
God , potato pancakes with gobs of sour cream......the sound of that
brings back good childhood memories.....
anyway, I digress.........
Peel the potatoes and immediately immerse them in cold water.........
finely grate on sharp grater( a little bit
of knucle blood for flavor, just kidding), separate water and then add
your favorite ingredients mine are egg, grated onion. salt, pepper. &
flour, fry crispy brown, drain and top with oodles of sour cream......
my mother insisted that butter was the best topping but that's another