At refrigerator temperatures, some of the starch in potatoes turns into sugar. This sugar browns very quickly during frying or baking; the potato darkens before it is cooked through and can taste sweet or even bitter. The same conversion also increases acrylamide formation during frying. Potatoes belong in a cool, dark, ventilated cupboard; the refrigerator does not fit that description.
Potatoes store starch. When the temperature drops, the tuber protects itself by converting some of that starch into sugar; refrigerator temperatures are enough to start this conversion. The change is not visible, and the potato looks the same on the outside. The difference appears only when it goes into a pan or oven, because sugar browns much faster than starch and quickly darkens the surface. This change can also be reversed: if a potato taken out of the cold is left at room temperature for a few days, some of the sugar turns back into starch.
The result is clear when frying. Potato slices turn dark brown on the outside before the inside is cooked; some spots may blacken. The taste also changes: the mild taste of starch gives way to sweetness, with a bitter note at the edges. The same potato does not cause as noticeable a problem when boiled, because there is no high dry heat. The issue mainly shows up in frying and baking. A sweet note may still be detectable in boiled potatoes, but it is mild enough to go unnoticed in most dishes.
There is another effect, and it concerns food safety. When starchy foods are fried at high temperatures, a compound called acrylamide forms; the more sugar the potato contains, the more acrylamide can form. For this reason, frying potatoes stored in the cold is discouraged. For the same reason, fry potatoes only until golden, not dark brown. Soaking potatoes in water before frying and then drying them thoroughly is also a practical step that reduces surface sugar.
The right place is a cool, dark, well-ventilated cupboard or pantry. Potatoes begin to turn green when exposed to light, so do not leave them uncovered on the counter. Plastic bags are also unsuitable; moisture collects inside and the potatoes rot. A paper bag, mesh bag, or perforated basket is the best solution. Lining the bottom of the container with newspaper or paper absorbs moisture. If the cupboard gets warm in summer, buying a small amount at a time and shopping more often is the most practical solution.
Do not store potatoes next to onions. Onions release both moisture and gas; together these make potatoes sprout faster and both vegetables spoil sooner. If they must be stored in the same cupboard, leave space between them or use separate baskets. A sprouted potato does not have to be thrown away; remove the sprouts from the base. But if the potato has become soft or wrinkled, it should no longer be used. Cut green areas away deeply; if most of the potato is green, do not use the whole potato.
Comments (3)
Serin kiler olmayan evlerde ne yapılacağı ayrı bir mesele, yazın mutfak yirmi sekiz derece oluyor.
Peki dolapta kalmış patatesi kurtarmanın yolu var mı, atmak mı gerekiyor?
Atmaya gerek yok. Birkaç gün oda sıcaklığında serin ve karanlık bir yerde bekletilirse şekerin bir bölümü nişastaya geri dönüyor, kararma belirgin biçimde azalıyor. Haşlama ve püre için zaten sorun çıkarmaz.
Kızarttığım patateslerin içi çiğken dışının karardığını yıllardır çözemiyordum, patatesleri dolapta tutuyordum. Kilerim yok, mutfakta da yaz sıcağında duruyorlar diye dolaba koymak mantıklı geliyordu. Meğer o kararma patatesin kendi şekerindenmiş.