I shredded two spuds last evening, squeezed most the water out of them and
then vacumn packed them in a container. The container still hadn't allowed
any air in this morn, but the hashed spuds were already black. They tasted
fine, but were not appealing.
. . .Is there any method for keeping shredded spuds white, without keeping
them underwater...something like blanching, or some safe additive to
sprinkle on them?
Or is the answer to keep them underwater?



--
Posted via a free Usenet account from http://www.teranews.com

theChas. wrote:

[some stuff]


Hasp browns, calm chowder...I'm sure learning new foods today!


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

On 25 Nov 2007 15:38:12 GMT, Blinky the Shark >
wrote:

>theChas. wrote:
>
>[some stuff]
>
>
>Hasp browns, calm chowder...I'm sure learning new foods today!

Whassup, Blink. I haven't been here in RFC for a long long time. Nice
to see an acquaintance.

wrote:
> On 25 Nov 2007 15:38:12 GMT, Blinky the Shark >
> wrote:
>
>>theChas. wrote:
>>
>>[some stuff]
>>
>>
>>Hasp browns, calm chowder...I'm sure learning new foods today!
>
> Whassup, Blink. I haven't been here in RFC for a long long time. Nice
> to see an acquaintance.

Yo. Whassup that's probably relevant this weekend is: as usual no
turkey this year; hardly worth it for one. I had a chicken
sandwich, though -- at least that's fowl.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

"Blinky the Shark" > wrote
> Yo. Whassup that's probably relevant this weekend is: as usual no
> turkey this year; hardly worth it for one. I had a chicken
> sandwich, though -- at least that's fowl.
>

What's foul, you bloodthirsty killer creature, is that your idea of a
chicken sandwich is a live chicken sandwiched between two
screaming rabbits! (You are a Land Shark, right?)

cybercat wrote:
>
> "Blinky the Shark" > wrote
>> Yo. Whassup that's probably relevant this weekend is: as usual no
>> turkey this year; hardly worth it for one. I had a chicken
>> sandwich, though -- at least that's fowl.
>
> What's foul, you bloodthirsty killer creature, is that your idea of a
> chicken sandwich is a live chicken sandwiched between two
> screaming rabbits! (You are a Land Shark, right?)

Sometimes it's between food fish.

(Sometimes I am.)


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

On Sun, 25 Nov 2007 10:52:14 -0500, wrote:

>On 25 Nov 2007 15:38:12 GMT, Blinky the Shark >
>wrote:
>
>>theChas. wrote:
>>
>>[some stuff]
>>
>>
>>Hasp browns, calm chowder...I'm sure learning new foods today!
>
>Whassup, Blink. I haven't been here in RFC for a long long time. Nice
>to see an acquaintance.


Oh hush, you goof.

Boron

Blinky the Shark wrote:
> theChas. wrote:
>
> [some stuff]
>
>
> Hasp browns, calm chowder...I'm sure learning new foods today!

LOL Yeah, me too

On Nov 25, 9:21 am, "theChas." > wrote:
> I shredded two spuds last evening, squeezed most the water out of them and
> then vacumn packed them in a container. The container still hadn't allowed
> any air in this morn, but the hashed spuds were already black. They tasted
> fine, but were not appealing.
> . . .Is there any method for keeping shredded spuds white, without keeping
> them underwater...something like blanching, or some safe additive to
> sprinkle on them?
> Or is the answer to keep them underwater?
>

Keep them underwater.

--Bryan

On Nov 25, 7:21 am, "theChas." > wrote:
> I shredded two spuds last evening, squeezed most the water out of them and
> then vacumn packed them in a container. The container still hadn't allowed
> any air in this morn, but the hashed spuds were already black. They tasted
> fine, but were not appealing.
> . . .Is there any method for keeping shredded spuds white, without keeping
> them underwater...something like blanching, or some safe additive to
> sprinkle on them?
> Or is the answer to keep them underwater?
>
You don't say why you wanted to do this in the first place, or for how
long you want to keep them, so it's hard to target the problem. For a
short time, keep them under water, after which you of course will have
to squeeze them dry again. For longer term storage, fry the
hashbrowns and freeze the cooked product. But best is to make them
fresh; why do you need to do this in the first place? -aem

> You don't say why you wanted to do this in the first place, or for how
> long you want to keep them, so it's hard to target the problem. For a
> short time, keep them under water, after which you of course will have
> to squeeze them dry again. For longer term storage, fry the
> hashbrowns and freeze the cooked product. But best is to make them
> fresh; why do you need to do this in the first place? -aem
************
I only need them for a 2 or 3 days...I don't want to dirty a food processor
every day. Figure I could do this twice a week and get by. TheChas



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Posted via a free Usenet account from http://www.teranews.com

In article >,
"theChas." > wrote:

> I shredded two spuds last evening, squeezed most the water out of them and
> then vacumn packed them in a container. The container still hadn't allowed
> any air in this morn, but the hashed spuds were already black. They tasted
> fine, but were not appealing.
> . . .Is there any method for keeping shredded spuds white, without keeping
> them underwater...something like blanching, or some safe additive to
> sprinkle on them?
> Or is the answer to keep them underwater?

Have a large pot of salted water boiling. Shred the spuds and
immediately dump them into the water. Boil for only a minute at most.
Drain, rinse in cold water a few times. Drain, set them on a paper
towel to absorb more moisture. Cover and refrigerate.

How long are you hoping to keep them? This will keep them for maybe 3-4
days. They don't get black or grey.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007