Subject: Keep Potatoes from turning
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.
Date: Thu, 11 Nov 1999 12:55:59 -0500
Use small red taters and don't peel'em, else make sure the spuds are covered
From: Karen O'Mara
Date: Thu, 11 Nov 1999 10:29:57 -0800
> 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?
Date: Fri, 12 Nov 1999 01:56:19 -0500
It all goes into a pan at once then the oven is set to start at a later
time by itself.
From: Jill McQuown
Date: Thu, 11 Nov 1999 21:18:16 -0600
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.
Date: Fri, 12 Nov 1999 01:14:08 -0500
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.
Date: Fri, 12 Nov 1999 01:59:05 -0500
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.
From: Alan Zelt
Date: Fri, 12 Nov 1999 01:03:37 -0800
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.
From: j6505[at]aol.com (J6505)
Date: 12 Nov 1999 09:24:40 GMT
Easy--just submerge in cold wat and put in the refrig.