What are you been cooking today

[obbie]

I need to do this when I get home. will be so much easier..

[cookie1]

Astarra I truly admire your organisation, it is a credit to you. 

[gertbysea]

Potatoes -- Fresh and Frozen
Tags: Canning, Freezing
Posted: August 27, 2012

The manner in which fresh potatoes are stored will impact their quality. Store potatoes in a cool, dark place that is well ventilated. The ideal storage temperature is 45 to 50°F. Refrigerated potatoes stored below 40°F will develop a sweet taste due to the conversion of starch to sugar. This increase in sugar will cause potatoes to darken when cooked—especially at high temperatures. Storing potatoes in the refrigerator is not recommended but, if you do, letting the potatoes warm gradually to room temperature before cooking can reduce the discoloration.
 
Sometimes you will find purple discoloration in the center and veins of some potatoes. This is caused by cold temperatures which could be related to harvesting as well as home storage. The potato is perfectly fine to eat.

Prolonged exposure to light causes potatoes to turn green. The green on the skin of the potato is the build-up of a chemical called Solanine. It produces a bitter taste and, if eaten in large quantities, can cause illness. However, because of the bitter taste, one is unlikely to eat enough to cause illness. If there is slight greening, cut away the green portions of the potato before cooking and eating it.

 Freezing Potatoes

Can potatoes be frozen? The results depend upon the type of potato used, its age, and your standards of taste. When a potato is frozen, the water in the potato separates from the starch causing the reheated potato dish to be watery. Nevertheless, if you have lots of potatoes you may want to try it. Prepare a small quantity first to see what you think of the results.

Choose new, smaller potatoes of the waxy type such as red or gold potatoes. It is best to freeze them as soon as they are harvested from the garden. Wash and scrub the potatoes leaving the skins on, if desired. Blanch 4 to 6 minutes if smaller than 1 to 1½ inches in diameter and 8 to 10 minutes if larger. The potato needs to be heated through completely to stop enzymes reactions. Inadequate heating will result in the center of the potato turning dark. Cool, drain, pack, and freeze. To cook, add the frozen potatoes to enough boiling water to cover and cook about 15 minutes or until tender.

Commercially made French Fries are fast-frozen giving a different quality than home frozen fries. To make them at home, select mature potatoes which have been stored at least 30 days. Cut the cleaned potatoes into 3/8 inch strips. Rinse them quickly in cold water to remove the surface starch. Drain well. Spread the strips in a single layer on a shallow pan and brush with melted butter, margarine, or oil. Bake in a preheated oven at 450°F until golden brown and tender. Turn occasionally. Cool in the refrigerator; then pack, label, and freeze. To cook the frozen fries, bake on a shallow pan in a preheated 450° oven until brown and tender. Turn occasionally. Salt to taste. Instead of the first baking, small amounts of French fries can be fried in deep, hot fat (360°F) for about 5 minutes until tender but not brown.

Prepared cooked potatoes tend to lose flavor rapidly when frozen and should be stored for only a few weeks. For freezing, mashed potatoes are prepared as usual, quickly cooled and formed in ½ inch thick patties. These patties are then frozen on a cookie sheet before being packed into containers or freezer bags. To serve, they can be fried in butter until brown or brushed with melted fat and broiled. They may also be defrosted in the microwave oven, topped with cheese, and cooked at 80% power until they are hot and the cheese is melted. Scalloped potatoes can be made as usual and baked until almost tender and a delicate brown color. Leave in the baking dish. Cool quickly and cover surface with moisture-resistant paper before freezing. To use, partially thaw or bake un-thawed. Bake at 400°F until heated through. Add milk if necessary.

Another idea is to prepare stuffed baked potatoes. Simply remove the cooked potato from the skin, mash it and return it to the skin before wrapping and freezing. To serve, remove the wrap and bake in a 425°F oven for 30 minutes. These are best used within 2 to 4 weeks.

Interesting!

[astarra]

Yes, interesting, but I don't agree with all of it....
Quite frankly, I would not eat watery potatoes and do not expect anyone else to either.....

[gertbysea]

You probably dry yours out well. That is the trick  I think. Before making  potatoe salad I always boil, cut and make sure they are really really dry before making the salad.

Astarra you may be interested in knowing that I have rarely peeled a potato not even for mash or potato salad. My mother told me life was too short to peel potatoes and so unless they're are particularly dirty and hard to scrub,  I never have!  Don't peel pumpkin either, well sometimes I cut the peel off after it is cooked if I need it for a salad.  Talk about lazy cook eh? That is me.

Gert

[mcmich]

Not lazy Gert, smart. I don't peel pumpkin and DH gets upset if you don't eat the skin - I agree in part. Did think it was a little rough though when his daughter had braces on her teeth and couldn't cope with the skin and he had words with her. 

[gertbysea]

My kids thought some mothers did not know how to make mash when they saw it all white!  My DIL  and  DH never peel their potatoes when they mash in the Thermothingy. My DH's thinks she should do it for guests.


Gert

[mab19]

Interesting potato info Gert.

I have always peeled my potatoes, I suppose because mum always did.   I peel pumpkin sometimes, it depends what I want to do with it.

Today I made Cheesey Tuna Struedel for dinner.   The centre one is minus its end as I had a little nibble.   Very tasty.

[astarra]

I do dry them out very well, Gert.   Maybe it is the trick.  
My DH calls unpeeled potatoes 'lazy lady's spuds'   - while I don't fully agree, if it keeps him happy to have them peeled, I don't mind doing it.    
I have never thought of not peeling for mash - might just keep that one up my sleeve... Shhh, don't tell the hubbby or kids!  
 

[djinni373]

Interesting spud discussion. I love potatoes with their "jackets" and DH hates it. Men

mab those strudels look delicious. Might have to give that a go

[mcmich]

The strudels look very yummy Mab.

[*suzanne*]

delicious mab I've had that recipe printed off for ages.
today I made some banana malteser cupcakes
my kids don't like potatoes so we rarely have them

[judydawn]

Still working on my freezer meals but wanted to cook something today.  Made this lovely curried tuna slice to share will Mum, of course more packs into the freezer but I've almost finished what's in there anyway so will need something to grab if I'm in a hurry.

[Cornish Cream]

Wow Astarra all that vegetable peeling

 

Interesting spud discussion. I love potatoes with their "jackets" and DH hates it. Men

My DH isn't that keen on "jacket potatoes" either Gayle.But it's either eat it or leave it

Great strudels Margaret

[judydawn]

Jacket Potatoes is obviously not a man thing - Geoff doesn't like them either but I could eat them until the cows come home