Growing and storage conditions
There is a popular belief that blackening of potatoes is caused by nitrates and pesticides accumulated in the pulp, which are used during the growing season to control pests. However, this is not entirely true, although some reasons do indicate a violation of growing and storage conditions, such as:
- Potassium deficiency in the soil. This problem can be recognized by the bronze tint of the leaves.
- Too much chlorine. This chemical element is able to change the structure of the potato pulp, as a result of which the tubers grow large, but watery and soft.
- Inaccurate collection and transportation of the crop - broken, mechanically damaged root crops are poorly stored, putrefactive ones appear on their surface over time education. In injured tissues, oxidative processes are accelerated, irreversible transformations of phenolic compounds occur.
- Incorrect storage conditions - potatoes lying in a damp, musty cellar at temperatures below +1 ° often change color after cleaning, and after cooking they turn black almost 100% of the time.
These reasons can be eliminated only if you grow and store potatoes on your own. But what about those who have to buy potatoes at the market or in the store?
In order not to face such a problem as blackening of tubers during cooking, one should take a responsible approach to the choice of the product. Please note the following points during your purchase:
- Look carefully and feel the tubers. They must be flat and firm. Putrid spots, wrinkled or greenish indicate that the potatoes were stored in unsuitable conditions peel, peeling eyes.
- Do not buy large quantities of potatoes if the tubers are wet. Most likely, these potatoes were stored in a damp room or grown on marshy soils.
- When buying, find out the variety of purchased potatoes. Tubers with a high starch content are usually prone to blackening.
Pay attention! Potatoes with very large starchy (over 16%) tubers are a fodder crop. The most famous technical varieties are Lorkh, Korenevsky, Minerva, Voltman, etc.
It would seem that it could be easier than boiling potatoes. However, by adopting a few tricks, you will reduce the likelihood of blackening of the tubers to zero:
- Be sure to wash the potatoes before peeling them, as residual fertilizers in the soil can get on the flesh of the tuber and cause unwanted chemical reactions.
- Before boiling It is recommended to keep the peeled tubers in cold water for 30 minutes to remove excess starch.
- When boiling potatoes, it is useful to put 2-3 bay leaves in a saucepan or add a few grains of citric acid - this will prevent blackening.
- Do not use aluminum or old enamel cookware with scratches and chips for cooking.
Can I eat potatoes that have turned brown during cooking?
And finally. If you are faced with the problem of blackening potatoes before you learned about all these subtleties, do not be discouraged. The darkened tubers are quite usable, although the taste and color are no longer the same. To fix the problem, add wild mushrooms to the "wrong" potatoes - they will mask the unsightly color of the tubers and add a unique flavor to the dish.