1. Storing Potatoes with an Apple

    To determine if we could achieve even better results by storing potatoes with an apple, we stored two 5-pound bags of russet potatoes, one with an apple and the other without, in a dry, dark, cool, well-ventilated spot and checked on both bags every other day for eight weeks. The potatoes in both bags looked fine until the three-week point, when one of the potatoes stored without the apple began to sprout. Two weeks later all but one of the potatoes stored without the apple had sprouted.

    By comparison, the potatoes stored with the apple remained firm and free of sprouts, though a great deal of condensation had built up in the bag. At the eight-week point the potatoes without the apple were largely soft, shriveled, and sad looking. The potatoes stored with the apple, on the other hand, were mostly firm (small soft spots had developed on two of them) and looked good.

    Dr. Greg Porter, associate professor of agronomy, and Dr. Alfred Bushway, professor of food science and human nutrition, both at the University of Maine in Orono, concurred that the ripe apple gives off ethylene gas as it respires. Simply put, the ethylene gas, as well as other organic alcohols emitted by the apple, suppresses the elongation of the potatoes’ cells, which is what causes the sprouts to form.

    - from cook’s illustrated

    Read a full original article here: storing potatoes

     
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  3. poisonous potatoes

    Hi I expect you all know that potatoes can be bad for you if you try to eat them uncooked, but also that light can turn them green and green potato is bad for you too!  

    - Barbara Robson, UK

     
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  5. potatoes in a brick house with sand inside

    My father used to harvest our potatoes before the frost, clean off the dirt by hand and sort them at the same time to make sure they were perfect for keeping (no bug holes or rot).  Usually he would put them in a sack and cover them, but at other times he would bury them in a funny little brick house he had built to keep sand clean and dry.  The “roof ” was a slanting weather proof lid, which we had to lift when we sorted through the sand for potatoes.  We thought this was a great game, but sometimes being kids we would play a bit too wildly and then would have to tidy up.

    I always remember what fun it was to help in that way and how good the potatoes tasted when we roasted them under the fire grate.  We were always hungry in those days and there was nothing left to waste!

    - Barbara Robson, UK

     
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  7. Tags: potato

    " Potatoes typically converts starch into sugars when stored cool in fridge temperature around 4 degrees. For a more starchy potato, store around 12 degrees Celsius. Starch and sugar content affects for example taste and browning when potatoes are fried. The more sugar the easier they will brown. Sugars also have higher glycaemic index than starch. "

    -Elin Bengtsson, Sweden


     
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