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Shaun aRe
 
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"Dee Randall" > wrote in message
...
>
> "Stressed" > wrote in message
> oups.com...
> > Sorry, I should have been more clear. It wasn't green, it was patches
> > of black stuff, I thought that was mold. I always thought the green was
> > from exposure to sun, I'm glad to know that's true. Does anyone know
> > about black patches on potatoes?
> >
> > Cost of more potatoes wouldn't be a problem, but time was. We live in
> > the middle of nowhere, so we couldn't just run out to the store. The
> > potatoes were to be a special Mothers Day treat for me. He bought me
> > the largest one he could find. It was going to be baked, piled high
> > with real butter, real sour cream and full fat cheese. I eat this maybe
> > twice a year. We will be going out to dinner in August, I think I will
> > have one then.
> >

> I've always wondered what this black discoloration is on potatoes that

been
> boiled or peeled-and-baked and let set in the refrigerator overnight (to

use
> the next morning for frying). This black discoloration wasn't there when
> they came out of the oven or boiling water.
> Any ideas? Or is this another question I'll pose at the Pearly Gates?
> Dee


Enzymatic degradation of starches perhaps? I know at least a lot of starches
blacken with exposure to oxygen or other oxidising substances. I do know
it's harmless, mind you.


Shaun aRe