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potato starch question
RRP
Posts: 26,451
I just finished carving balls out of some peeled potatoes for supper tonight like these I've done before.
Then I grated the carcasses to make hash browns for breakfast. Normally I just place them in a plastic container filled with water and some salt. Seems like every time I do that by morning the top layer of water is an unappetizing blackish - though it rinses off. I got to thinking maybe the starch is the culprit so I rinsed and drained the gratings over and over and over. Obviously I washed a lot of starch out that way. Then for overnight I placed them in a stainless steel bowl with fresh water and some salt and then covered it.
Any thoughts about what I did and any speculation that all this effort will help?
Then I grated the carcasses to make hash browns for breakfast. Normally I just place them in a plastic container filled with water and some salt. Seems like every time I do that by morning the top layer of water is an unappetizing blackish - though it rinses off. I got to thinking maybe the starch is the culprit so I rinsed and drained the gratings over and over and over. Obviously I washed a lot of starch out that way. Then for overnight I placed them in a stainless steel bowl with fresh water and some salt and then covered it.
Any thoughts about what I did and any speculation that all this effort will help?
Re-gasketing the USA one yard at a time
Comments
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When I make hash browns, I just shred skins and all, rinse with fresh water, squeeze the water out and press in paper towels and make a batch in hot peanut oil, like Awful Waffle House, maybe the overnight has a time frame to get them black. Potatoes cut uncovered tend to get black due to the exposure to oxygen. Like apples without lemon juice get brown.
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Richard,
Watch what you say about the Waffle House.
SteveSteve
Caledon, ON
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Gloria and I had breakfast there today, however about 10 years ago one on a major highway had the "W" burnt out for about 6 months. Hence my renaming.
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Richard,
We don't have them here. I always look forward to the early breaky after the after party.
SteveSteve
Caledon, ON
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the shredded potatoes themselves do not get black it's the layer of water above them. Even by morning those are "bright white" unlike the small chunks pitched that were too small to grate. Within minutes those pieces were honey brown. I still have to think all that starched that foamed up and washed out has to have some benefit, but we'll see from brunch tomorrow - you know...Fat Paper DayRe-gasketing the USA one yard at a time
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At the company - we sweat potatoes for certain customers that do fresh cut fries. This helps remove alot of starch. If a potato gets under around 40-43 degrees - the starch converts to sugar and they get real dark when they hit the oil...not the golden brown that is so appealing to our eyes when it comes to FF.
Might try blanching them first too.
LJ -
Did someone say Wafflehouse :woohoo: :woohoo: Lets have an afterparty :woohoo: :laugh:
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Me,MUST CONCUR!!! I love ya BOSS,DON'T DISS W.H.!!!
The local one here even serves me fried 'Loney with sunnyside up eggs-n waffles!!!DELISH!!! -
Surely NOT!! :evil:
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I'm IN!!!! :woohoo:
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