I sliced russet potatoes in a food processor then parboiled in milk, cream, salt and pepper Then refrigerated them in an aluminum pan overnight. The next day most of them were greyish color with black outline, I had to dispose of them. I use aluminum pans when making potato salad by parboiling the potatoes and nothing ever happened. Was it the food processor, type of potato, alum pan or all the above. I never want to be in this situation again.
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Many years ago we used a white powder in water to soak our freshly cut fries to prevent discoloration. I believe it was called "stay white" powder, can you help me find where to buy some?
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Do you have any suggestions for potato based appetizers for my restaurant and bar?
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I want to fix oven fries from fresh Idaho Russets but they always turn out with a blotchy surface, some parts of the potato are golden brown and the rest is pale. Sometimes they never brown at all. Any tips?
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Any tips on storing potatoes at home once I have washed them and wrapped in foil?
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The potatoes I just bought at the store have these little thumbnail cracks all over them, what's Up?
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What consumer attributes should I be looking for in our fresh cut French fries made on premise?
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How long should I microwave 4 russet potatoes that are shrink wrapped?
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Looking at all the restaurant commercials on TV, I'm convinced that "sweet" is the new trend for breakfast, but how can I know what's most popular?
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How long in advance can I use sliced potatoes in a scalloped potato dish without the potatoes darkening?
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