Why do potatoes turn grey after cooking? The grey discoloration, known as after-cooking darkening, is a harmless chemical reaction caused by the natural compounds of the potato—primarily phenolic compounds like chlorogenic acid—reacting with tiny amounts of iron present in the potato flesh during cooking and exposure to oxygen. To stop this, how to keep them…
Why are my hash browns mushy inside? The primary reason is trapped moisture steaming the potato from within. If the shredded potatoes are not thoroughly dried before cooking, or if the pan temperature is too low, the water content turns to steam rather than evaporating, leaving you with a soggy, gummy center instead of a…
Waxy vs starchy potatoes chart breakdowns are essential for any home cook because the starch content dictates the final texture of your dish. How to choose the right potato comes down to this: Starchy potatoes (like Russets) are low in moisture and high in starch, making them ideal for baking and mashing. Waxy potatoes (like…
How to grate potatoes without knuckles involves stabilizing your grater on a non-slip surface and utilizing the “palm-push” method rather than gripping with fingertips. For maximum safety, stop grating when the potato reaches the last two inches, or impale the nub on a fork to finish shredding without exposing your skin to the blades. There…
How to grate potatoes without knuckles involves stabilizing your grater on a non-slip surface and utilizing the “palm-push” method rather than gripping with fingertips. For maximum safety, stop grating when the potato reaches the last two inches, or impale the nub on a fork to finish shredding without exposing your skin to the blades. There…