Potatoes

A Lemon because more acid btw hii !:) Amanda cristian isaih

45 minutes is the generally recommended time for a whole potato in its skin and wrapped in aluminum foil. (It's also considered a good idea to put a small amount of oil or butter inside the foil with the potato.)

Buy 3 bags, not everyone's going to eat them.

Cause the bugs feed on your children.

Yes. (Frozen dinners often have mashed potatoes in them.) I usually add more liquid to mashed potatoes before I freeze them so they don't get too dry when reheating. Or, you can add a bit more liquid, if needed, when you reheat them.

If you whip them well ,then will freeze very well.But doing it with a hand masher;they don'tcome out well when unthawed.Get them nice and light ,and add just enough liquidto bind them .To much liquid and they'll be heavy ,and don't freeze as well.

If stored in a cool dry place (not in the refrigerator, but in a wire container) at about 45 to 50 degrees and away from onions you should expect them to last for about 4-6 months. The main reason potatoes rot so quickly is do to improper storage. Many people leave the potatoes in the bag they purchased them in, store them in the refrigerator (which affects the cell structure), store them with onions (they will produce gases that will promote decomposition) or leave them were light and warm temperatures will cause your potatoes to sprout. Damaged potatoes should be stored separately and used first because they will cause the other potatoes to rot.

Approximately 10 to 25 minutes at a high boil. The time required to boil potatoes depends on whether and how the potatoes are cut up. Smaller pieces, such as cubes, expose more surface area to the boiling water and so cook more quickly than larger pieces. Whole potatoes will take the longest time to boil until done.

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Boil them long enough that a fork will enter them without much effort.

mainly harmful, it depends on which potato they ... well, sit on. In some context they are good, if you are the type of person who likes hospitals and operations the your answer is good, but if you are the type of person who likes to keep out of harms way then the answer is harmful. Its not some much poison, don't get me wrong but I think they have poison in, its more the sharpness, in the worst case scenario it could end up slicing your oesophagus, which could end to premature death ( unless you have it removed immediately ). My final opinionated answer is HARMFUL.

Potatoes grow underground with its leaves over the surface of the earth (so the chlorophyll in the leaves undergo photosynthesis and provide the plant with energy). Astonishing enough, potatoes can literally grow anywhere where there isn't harsh weather (like the desert or tundra). But mostly, they live in colder, wetter climates.

Yellow, red, russet, white, fingerling, and blue potatoes.

Many countries, including Canada, Germany, Argentina, and several others. To get potatoes from your farm to a store or factory. You first plant the potatoes water them every once and a while . Then wait and keep watering until ready and pull the out of the ground gently. When there all out of the ground put them in boxes and on a truck drive to the ocean and put them on a boat if there going over see and if not drive them to a factory to be washed and put in bags or do it at your farm . AFTER THAT DRIVE THEM TO THE store .when your ready drive to the store walk to the store find the potatoesbring them to the cashier pay . The walk to the car get in drive home , go inside . Wash the potatoes peel them then wash them again put the seasonings you want on them grab a plate sit and eat. Or boil them the put the seasonings on get a plate , sit and eat. In thoses places it has very strait ground, the soil has all the grains it needs .it has black soil witch is good for the potatoes. Also the temperatur there is in the middle and is nice for potatoes.

The larger the potato, the longer it will take to bake, but the average time is about 30 minutes to an hour at 350 to 400 degrees. Wrapping the potato in foil will allow the heat to stay in the potato better.

Potatoes sizes are based on a 50 lb case. If you have a 100 count case of 50 lbs of potataoes then each potato weighs approximately a half pound. The largest 'count that I know of is a fifty count which makes each potato about 1 pound each on average. There are potatoes that weigh more , I am sure, but a big potato is in that range of weight.

The plateu that most of Maine's potatoes grow in is the Aroostook Plateu.

In the salt solution the concentration of water inside the cells of the potato is higher than that outside. Therefore water molecules move from inside the potato where there is higher concentration of water molecules to outside the potato where there is a lower concentration of water molecules through semipermeable membrane of the potato cells. This process is called osmosis.

While there can be many flavors of potato chips, some common ones are - * Regular * Salt and Vinegar * BBQ * Oil and Vinegar * Sour Cream and Onion * Honey BBQ * Cheese

Baby red potatoes are high in carbohydrates because they are potatoes. Potatoes are a starch that turns into simple sugars.

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.

Most vodka is distilled from cereal grains. Most of the flavoring substances are eliminated during distillation and filtration using charcoal purifiers. Distilled water is usually added before bottling in order to lower alcohol content to 40 - 43% by volume (80 - 86 proof). Vodka is not aged.

one medium potato weighs on average 1/3 pound

No, most of the time McDonalds buys the cheapest potatoes at the time so they could be from anywhere.

well i know they have starch and cellulose.... both carbohydrates though

Technically, yes, but you’d have to eat such a large amount of them that it’s not worth worrying about.

First, let’s understand why parts of potatoes turn green. Potatoes, for the most part, are grown underground, but occasionally, a small part might be exposed to sunlight. Those exposed parts turn green as chlorophyll begins to form. Although most of these colorful outliers don’t make it onto the grocery store shelves, the occasional green potato might go overlooked, and this is why you might see a slice in one of your snack bags.

In terms of safety, chlorophyll is both tasteless and nontoxic. However, as a potato turns green, conditions are right for it to synthesize a glycoalkaloid poison called solanine, which potatoes produce to defend against insects and predators. Ingesting large amounts of solanine can cause vomiting, nausea, diarrhea, headaches, and a slew of other unpleasant symptoms—including death. The good news is that those toxic levels would equate to eating several pounds of green potatoes.

Long story short, the moderate solanine formation in one or two errant potato chips is not enough to do any harm.