A wide variety of delicious dishes can be prepared from potatoes. It so happens that you need to make the blanks in advance. But when the potatoes are peeled, cut and left, they begin to darken. What does this mean? How can this process be slowed down?
Why does the potato darken?
When we peel potatoes, the enzymes they contain quickly oxidize when exposed to air. Because of this, the potato loses its appearance.
As a rule, potatoes darken within an hour or two after peeling. If this process is faster, then this is a sign that a large amount of fertilizer was added to it during cultivation. The browning process indicates a large amount of nitrate in the vegetable.
How to store peeled potatoes
If possible, peel the potatoes just before cooking. In the peel, the tubers retain their useful and taste qualities for a longer time. But it doesn't always work out that way.
Peeled and chopped potatoes can be poured over with water. This must be done so that the whole vegetables are under water. Additionally, we block the access of oxygen, cover with a lid. It will also keep the potatoes from oxidizing. It is recommended to use this method for a short period of time, preferably no more than two to three hours. Potatoes contain vitamins PP, C1, B1 and B2. These vitamins are water soluble. Also, useful trace elements contained in potatoes go into the water.
Another way to preserve potatoes is to blanch them. The tubers are cleaned, rinsed thoroughly and scalded with boiling water. The browning process stops due to the fact that the decomposition of enzymes in the upper layer of vegetables stops. Potatoes processed in this way have a much longer shelf life. But you need to take into account that the taste can become specific.
You can also use something as simple as freezing potatoes. Place the peeled potatoes in a plastic bag, close them tightly and place them in the freezer. Potatoes can be stored in this form for up to twenty-four hours. When cooking, place the tubers in boiling water without defrosting. If we need potatoes for making stews, soup, then they must be cut before freezing.
