I shredded two spuds last evening, squeezed most the water out of them and then vacumn packed them in a container. The container still hadn't allowed any air in this morn, but the hashed spuds were already black. They tasted fine, but were not appealing. . . .Is there any method for keeping shredded spuds white, without keeping them underwater...something like blanching, or some safe additive to sprinkle on them? Or is the answer to keep them underwater?
I shredded two spuds last evening, squeezed most the water out of them and then vacumn packed them in a container. The container still hadn't allowed any air in this morn, but the hashed spuds were already black. They tasted fine, but were not appealing. . . .Is there any method for keeping shredded spuds white, without keeping them underwater...something like blanching, or some safe additive to sprinkle on them? Or is the answer to keep them underwater?
On 25 Nov 2007 15:38:12 GMT, Blinky the Shark <[email hidden]>
Quoted message said:
theChas. wrote:
[some stuff]
Hasp browns, calm chowder...I'm sure learning new foods today! 🙂
Whassup, Blink. I haven't been here in RFC for a long long time. Nice to see an acquaintance.
Yo. Whassup that's probably relevant this weekend is: as usual no turkey this year; hardly worth it for one. 🙂 I had a chicken sandwich, though -- at least that's fowl.
-- Blinky Killing all posts from Google Groups The Usenet Improvement Project - http://improve-usenet.org
Yo. Whassup that's probably relevant this weekend is: as usual no turkey this year; hardly worth it for one. 🙂 I had a chicken sandwich, though -- at least that's fowl.
What's foul, you bloodthirsty killer creature, is that your idea of a chicken sandwich is a live chicken sandwiched between two screaming rabbits! (You are a Land Shark, right?)
I shredded two spuds last evening, squeezed most the water out of them and then vacumn packed them in a container. The container still hadn't allowed any air in this morn, but the hashed spuds were already black. They tasted fine, but were not appealing. . . .Is there any method for keeping shredded spuds white, without keeping them underwater...something like blanching, or some safe additive to sprinkle on them? Or is the answer to keep them underwater?
You don't say why you wanted to do this in the first place, or for how long you want to keep them, so it's hard to target the problem. For a short time, keep them under water, after which you of course will have to squeeze them dry again. For longer term storage, fry the hashbrowns and freeze the cooked product. But best is to make them fresh; why do you need to do this in the first place? -aem
I shredded two spuds last evening, squeezed most the water out of them and then vacumn packed them in a container. The container still hadn't allowed any air in this morn, but the hashed spuds were already black. They tasted fine, but were not appealing. . . .Is there any method for keeping shredded spuds white, without keeping them underwater...something like blanching, or some safe additive to sprinkle on them? Or is the answer to keep them underwater?
I would parcook them; cook until nearly done, but not yet browned, cool and store in refrigerator or freezer. When you are ready to use them, finish the cooking in an oiled pan on fairly high heat to crisp and brown. -- Change Cujo to Juno in email address.
Yo. Whassup that's probably relevant this weekend is: as usual no turkey this year; hardly worth it for one. 🙂 I had a chicken sandwich, though -- at least that's fowl.
What's foul, you bloodthirsty killer creature, is that your idea of a chicken sandwich is a live chicken sandwiched between two screaming rabbits! (You are a Land Shark, right?)
Sometimes it's between food fish.
(Sometimes I am.)
-- Blinky Killing all posts from Google Groups The Usenet Improvement Project - http://improve-usenet.org
I shredded two spuds last evening, squeezed most the water out of them and then vacumn packed them in a container. The container still hadn't allowed any air in this morn, but the hashed spuds were already black. They tasted fine, but were not appealing. . . .Is there any method for keeping shredded spuds white, without keeping them underwater...something like blanching, or some safe additive to sprinkle on them? Or is the answer to keep them underwater?
Have a large pot of salted water boiling. Shred the spuds and immediately dump them into the water. Boil for only a minute at most. Drain, rinse in cold water a few times. Drain, set them on a paper towel to absorb more moisture. Cover and refrigerate.
How long are you hoping to keep them? This will keep them for maybe 3-4 days. They don't get black or grey. -- -Barb, Mother Superior, HOSSSPoJ Notes about our meals in Tuscany have been posted to http://www.jamlady.eboard.com; 10-16-2007
You don't say why you wanted to do this in the first place, or for how long you want to keep them, so it's hard to target the problem. For a short time, keep them under water, after which you of course will have to squeeze them dry again. For longer term storage, fry the hashbrowns and freeze the cooked product. But best is to make them fresh; why do you need to do this in the first place? -aem
************ I only need them for a 2 or 3 days...I don't want to dirty a food processor every day. Figure I could do this twice a week and get by. TheChas
