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Boiled red potato weirdness
On Saturday, August 15, 2015 at 11:08:39 AM UTC-7, Janet B wrote:
> On Sat, 15 Aug 2015 08:09:29 -0700 (PDT), > wrote: > > >Normally I boil rose potatoes for potato salad, but there were none > >to be found last week. So these were mill-run red potatoes. I set > >the water boiling as I scrubbed them and dug out the eyes. When the water > >boiled I chucked them in. > > > >They were done after 30 some minutes, so I drained and peeled them. > >To my surprise, the stem ends of almost all of them had acquired an > >unpleasant black hue. I cut them off, but why? > > It developed during cooking. I'm too lazy to go look it up. There > are a bunch of different diseases that can affect potato quality. Just > cut it off. It's what I do. Thanks, Janet. |
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