Hi,

Does anyone here know how long you can keep shredded potatoes in cold
water before they start to oxidize? Thanks!

--Erica

"Erica" > wrote in message
om...
> Hi,
>
> Does anyone here know how long you can keep shredded potatoes in cold
> water before they start to oxidize? Thanks!
>
> --Erica

Several hours if that are rinsed of the surface starch and then kept in
lightly acidulated water.

Dimitri

On Wed, 24 Dec 2003 20:04:08 GMT, "Dimiri" > wrote:

>
>"Erica" > wrote in message
. com...
>> Hi,
>>
>> Does anyone here know how long you can keep shredded potatoes in cold
>> water before they start to oxidize? Thanks!
>>
>> --Erica
>
>Several hours if that are rinsed of the surface starch and then kept in
>lightly acidulated water.

By which Dimitri means to toss in a bit of lemon juice or some such.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

(Erica) wrote in message . com>...
> Hi,
>
> Does anyone here know how long you can keep shredded potatoes in cold
> water before they start to oxidize? Thanks!
>
> --Erica

About 20 minutes if the water is salted, then they turn grayish but
are still good for latkes.

Biff

(Biff) wrote in
m:

> (Erica) wrote in message
> . com>...
>> Hi,
>>
>> Does anyone here know how long you can keep shredded potatoes in cold
>> water before they start to oxidize? Thanks!
>>
>> --Erica
>
> About 20 minutes if the water is salted, then they turn grayish but
> are still good for latkes.
>
> Biff
>

If you add some fresh lemon juice, the keeping time is greatly extended.

Wayne

Wayne Boatwright wrote:
> If you add some fresh lemon juice, the keeping time is greatly extended.

....because polyphenol oxidase is inhibited at low pH.

-j.

June Oshiro > wrote in news:bsdl30$bsjnf$1@ID-
162643.news.uni-berlin.de:

> Wayne Boatwright wrote:
>> If you add some fresh lemon juice, the keeping time is greatly extended.
>
> ...because polyphenol oxidase is inhibited at low pH.
>
> -j.

June, you know much more about the chemical action than I do. I just know
it works. <G> My mom and grandmother always did it...potatoes, turnips,
apples, peaches, etc. If I don't have a lemon on hand, I use Fruit-Fresh®,
even on the vegetables.

Wayne