Potatoes

Yes, potatoes contain various oxidases and peroxidases. But I'd suggest taking a look at your bio textbook or lab info, or listening to your teacher.

Ordinarily it is not a good idea since bacteria growth can make it unsafe.

It would depend on the room temperature, how long it has been cooking, the size of the pot and how full it is, and whether the lid has been opened since turning off the cooking heat.

If the pot is still hot enough in the morning, it should still be edible.

Mashed potatoes reheat pretty well, even in the microwave, so it is possible to cook ahead of time.

Yes you can cook a potato in the microwave... but do not wrap it in foil!!!! wash the potato and poke it a few times with a fork and then wrap in a paper towel. depending on the size of the potato is long you need to cook it.

no but there might be a possibality

Yes.Espeacially the green parts because it is considered poisinous

Fairly inexpensive compared to most veggies. It is currently $3.49 for a 5lb bag on sale.

In the oven 1 to 1 1/2 hours In a microwave 8 to 10 minutes and they are just as good as if they were cooked in a oven.

This question cannot be answered because you didn't name a location. Prices vary in different countries and different parts of the same country.

They are sitting on a piece of furniture which prevents them from physical activity and it includes their weight gain.

i would tell, but that is secert information like a secert combonation,

once again sorry.

You can, but they won't taste as good.

You can cook the potatoes a day ahead and then heat them in the microwave and add hot milk or cream when you're ready to serve them. If you do this, I wouldn't mash them until they've been reheated.

Yes you can when you use cream cheese & sour cream instead of milk. They are called Make Ahead Mashed Potatoes.....I use garlic powder instead of onion powder.

The gumminess is caused by starch that has been released from the cells of the potato, forming a paste. This is usually caused by overbeating the cooked potatoes, for example with a food processor or electric mixer. Some varieties of potatoes(such as russets) have larger cells that make it more difficult for starch to escape. Other varieties (such as yellow- and red-skinned) have smaller cells and tend to become gummy more easily. It is widely agreed that the best way to avoid gummy mashed potatoes is to (1) mash them with a hand masher or potato ricer, and (2) avoid over-mashing and over-stirring them.

Potatoes originally came from South America. The Spanish introduced them to Europe.

This week, a 5 pound bag of russet potatoes costs $3 at Hawaii Safeway stores, and a 10 pound bag of russet potatoes costs $1.78 at Oregon Safeway stores.

Francois Pierre la Varenne, a famous French chef and author of a very early cookbook in the 17th century, described a pumpkin pie.
It was probably not until 1796 when Amelia Simmons cookbook "American Cookery" was published. It was the first American cookbook written and published in America, and the first cook book that developed recipes for foods native to America. Her pumpkin puddings were later baked in a crust and similar to present day pumpkin pies because of the references to pumpkins (not pies) by the pilgrims of Plymouth. Pumpkin pie was not really pumpkin pie back then. It was known the first settlers complained about the lack of flavor in pumpkin offered by the natives who simply roasted the squash in the ashes of a fire and ate it. To make the gourd more palatable it is likely the pilgrims cut the top off the pumpkin, added milk (when available) honey and spices. They would then simply roast the whole thing beside the fire and scoop out the pulp.

Since I love olives I have become an expert at this process. First you empty all the brine out of the jar and replace it with water. Wait 1 hour and through the law of diffusion the salt in the olives will move out of the olive into the water trying to equalize the concentration gradient. Now you may need to repeat this until you get the concentration that you want. Always test an olive in between each rinse. If they become not salty enough then just ad a few shakes of the salt shaker into the jar and wait about 30 min.

Yes it glows when you breath on it

This story is funny. It's not exactly determined where potatoes are from - something between Bolivia and Peru (south America) I guess (at least nobody knows that exactly).

Spain was the country with the first colonies in south America and adopted the potato as food for the ship crews - so it came to Europe. But to have a big success it needed the failed invasion of spanish troops in England in 1588 - when the spanish armada was beaten and sunken ship potatoes appeared at the shores of Ireland. The United Kingdom somehow adopted the potato - and as some kind of reigning world force UK made the potato better known.

Grapevines can live for

50 to 100 years or more.

Pumpkins can last

between eight and

12 weeks if properly stored.

An apple can have a

productive life of

30-40 years.

In the wild, pear trees can

live for 50 years or longer.

Carrots can live for a

maximum of about one

year.

The average lifespan of a

tomato would mostly be

around the average of 10

days, or 5.9 billion years

depending on what seed you use.

Blackberries are easy to grow

and have a productive life

span of 15 to 20 years.

In general, red raspberry

varieties, which have a

sweet flavor, will produce

fruit for about 15 years,

if the bushes are cared

for properly.

Tulip blooms don't last

long, a week at the most,

some only a few days.

Strawberries last for

about 15 years.

No, but it can make u overweight , lazy and all the things that come with being FAT.

Because metal conducts heat. Nice grammar.