After they are cooked, I pour some Italian dressing over them and mix. This also imparts a nice flavor and keeps them from sticking together. When they are cool, I add the rest of my ingredients, and the mayonaise.
Coat potatoes with a liquid or emulsion that clings well to the surface of the potato, such as oil or mayonnaise. The coating will serve as a barrier to protect the potato from exposure to air.
i belive you put then in water but first wrap them in foil
Yes it should. Potatoes turn brown when exposed to air. Covering them with any liquid should keep them from turning brown.
will covering peeled potatoes in olive oil keep them from turning brown
I wouldn't recommend having a marinade on potatoes overnight. You can cut your potatoes up the night before and have them soak in water to avoid turning them brown/black. Just make sure the water is about an inch over the potatoes. If you want to marinate, an hour of soak time is good enough for potatoes. It's the oxygen that is touching the potatoes that turns them, so there might be some areas of the potato not completely covered in oil. If you still want to try it, make sure to have an airtight lid on.
To prevent potatoes from turning brown while peeling them, put them in cold water until ready to cook.
Soaking potatoes rids them of their rich potassium. Potassium is a healthy vital nutrient for most people, however, high potassium levels can be dangerous for dialysis patients or people who have kidney failure. My mother was a dialysis patient and if she wanted to eat them we had to soak them at least 24 hours in the refrigerator.
Kindly assist with what I can put in bulk cut potatoes to prevent them fro turning brown
My best guess is that some of the sugar inside the vegetables caramelizes with the heat, turning the vegetables brown.
Yes you can. And you should refridgerate them. However, do not be surprised to find that they have turned brown. They will still be edible though.
The need to blanch potatoes depends on what you are doing with your potatoes. Blanching not only partially cooks the the potatoes, but it also breaks down enzymes within the potatoes that is responsible for their turning black upon standing in the air (oxygen exposure). When roasting or frying potatoes, blanching them first partially cooks them through. When they are then cooked in oil or other fat, the cooking time is reduced, the potatoes are cooked through more evenly, and you minimize the risk of burning the outsides of the potatoes trying to cook them all the way through. Peeled potatoes exposed to oxygen in the air quickly turn brown and eventually black. Blanching potatoes that have had their skins removed breaks down the enzymes responsible for this unsightly color change. This allows potatoes to be stored, whether briefly on the counter top or long term in the freezer.
If you put lemon juice in the water it will prevent the browning.
keep the sliced potatoes in cold water until you are ready to make the dish
Yes, you will need to put then in a bowl or storage container and cover them with cold water though, this will stop the air getting to them and turning them brown or black, the water will not do them any harm, just pour the water away and rinse with fresh water before you cook them.