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Subject: Keep Potatoes from turning
Newsgroups: rec.food.cooking

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From: Ken 
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What can I do to keep potatoes from turning brown after peeling them and
want to put them in a dish in an oven set to start cooking 2 hours
later. Such as putting a chuck roast in the bottom of a pan with a cup
of water and placing potatoes on top along with a squash.

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From: jim 
Date: Thu, 11 Nov 1999 12:55:59 -0500
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Use small red taters and don't peel'em, else make sure the spuds are covered
with liquid.

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From: Karen O'Mara 
Date: Thu, 11 Nov 1999 10:29:57 -0800
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cfb wrote:
> It's very simple.....immerse them in cold water, they will not turn brown.

How will you get these potatoes drained and cooking in time-delay as the
question is stated?

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From: Ken 
Date: Fri, 12 Nov 1999 01:56:19 -0500
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It all goes into a pan at once then the oven is set to start at a later
time by itself.

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From: Jill McQuown 
Date: Thu, 11 Nov 1999 21:18:16 -0600
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I'm assuming by "turning" you mean the discoloration.  The only way I know
is to immerse them in cold water and add a dash of lemon juice or white
vinegar and keep them chilled until cooking time.  I don't know any way to
do this with potatoes you plan to put in the pot but not cook until 2 hours
later.  Crock pot roast and potatoes might be a good idea.

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From: Robb 
Date: Fri, 12 Nov 1999 01:14:08 -0500
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Could you treat the potatoes with a product like Fruit Fresh (which I 
think is ascorbic acid) without altering the flavor too much?  This 
should prevent darkening.

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From: Ken 
Date: Fri, 12 Nov 1999 01:59:05 -0500
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Yes: It only need less than a cup of water so immersing them was not an
option but the lemon trick is what I needed.

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From: Alan Zelt 
Date: Fri, 12 Nov 1999 01:03:37 -0800
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One thing you might try is to blanch the potatoes for a few minutes. And
then rapidly cool them. Then assemble the dish on the timer.

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From: j6505[at]aol.com (J6505)
Date: 12 Nov 1999 09:24:40 GMT
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Easy--just submerge in cold wat and put in the refrig.


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