Baked potato fail

shtgunal3

First time I've had this happen. Cut into two more that wasn't cooked and they were rotten too. 

johnmitchell

Bummer for sure !!! Hopefully you had plan B..

Thatgrimguy

That stinks. Never had that happen to me.

JohnnyTarheel

Never seen that one......

Dobie

Just curious did you have the taters in the fridge a while?

RRP

Dobie said:

Just curious did you have the taters in the fridge a while?

Either that or somewhere they froze, even ever so briefly.

shtgunal3

@johnmitchell plan b was leftovers from last night.

@Dobie not at all

AlexKeenan

potatoes can get pockets in the center. But for all of them to have that:(

Sweet100s

Ewww!!

That's really weird!

DuckDogDr

Seen that happen once or twice .

SGH

Fellows I'm stunned that no one has yet mentioned doing the simple but yet foolproof test for rottenness before cooking any potatoe that's still whole. It only takes about 3 seconds to test them. 3 seconds well spent in my book.  

@shtgunal3
Sorry about your potatoes ole buddy.

Pghegger

SGH said:

Fellows I'm stunned that no one has yet mentioned doing the simple but yet foolproof test for rottenness before cooking any potatoe that's still whole. It only takes about 3 seconds to test them. 3 seconds well spent in my book.  

@shtgunal3
Sorry about your potatoes ole buddy.

Do tell!  What is the test?

shtgunal3

What is the test @sgh ?

Skiddymarker

Not nice at all. Obviously related to the supplier, bet you could wrap those up and return them (if it is worth it, taters are generally pretty cheap).

tarheelmatt

Oh man!  Never seen that happen to all before.  

DaveRichardson

That's just gross!

bgebrent

Bummer for sure!

dldawes1

6. Blackleg – Erwinia carotovora subsp. atroseptica (Eca), bacteria

The pathogen can survive in soil as well as seed; however, planting infected seed pieces into wet, cold soils under anaerobic conditions results in the most severe losses in stand and yield. The bacteria enter the tubers through stolons during the growing season, with black sunken lesions resulting at the stem end. Infection normally spreads from the stem ends through the heart of the tuber. Internally the infected tuber flesh first appears cream colored, then turns grayish and black with a mushy texture like bacterial soft rot. Typically, infected tubers have soft rot only in the pith region, but in an advanced stage secondary soft rot bacteria may predominate (Ecc and Echr) and confuse the diagnosis. Control in the field relies upon disease–free seed that is adequately warmed and sprouted, and planted in soil with a minimum temperature of 50° F at a 5–6–inch depth. Rotations of 2–3 years between potato crops may also help.

fishlessman

is there a way to tell without slicing them, ive never seen whole potatoes with that much rot

shtgunal3

@fishlessman I don't know of any method to check for rot without cutting into them. @sgh mentions something above but hasn't released his secret yet.

Codfish

Yes, I have had this happen to me. I think the spuds were not rotated in the cool room  and rot set in.

nolaegghead

To check for a rotten potato before you cook it, first you squeeze it hard in the center with the thumb and index finger.  It should not explode in a gruesome cloud of black rot.  Next, spin the potato as fast as you can on a hard surface.  This does nothing, but it makes you look like you know what you're doing before the next step, cut the potato open and look inside.  If you have an MRI machine in your kitchen, you can non-destructively check for rot.

GrateEggspectations

"Dry-aged" potato. I hear it's a delicacy.

shtgunal3

@nolaegghead would throwing it up in the air and shooting it wit a scatter gun work? If it's not rotten it would probably steam/cook faster after this treatment.

HeavyG

GrateEggspectations said:

"Dry-aged" potato. I hear it's a delicacy.

I'm sure there is some culture somewhere that utilizes rotted potato in a recipe.

nolaegghead

HeavyG said:

GrateEggspectations said:

"Dry-aged" potato. I hear it's a delicacy.

I'm sure there is some culture somewhere that utilizes rotted potato in a recipe.

I would predict starving people are not so picky. 

https://en.wikipedia.org/wiki/Great_Famine_(Ireland)

HeavyG

nolaegghead said:

HeavyG said:

GrateEggspectations said:

"Dry-aged" potato. I hear it's a delicacy.

I'm sure there is some culture somewhere that utilizes rotted potato in a recipe.

I would predict starving people are not so picky. 

https://en.wikipedia.org/wiki/Great_Famine_(Ireland)

True.

Bit of a difference tho between eating something out of desperation and intentionally incorporating something in a dish.

AlexKeenan

potatoes with pockets can sometimes float.

DMW

AlexKeenan said:

potatoes with pockets can sometimes float.

See if it weighs the same as a duck.
https://youtu.be/zrzMhU_4m-g

bgebrent

AlexKeenan said:

potatoes with pockets can sometimes float.

Does that mean it's a witch?