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Potato preparation?

post #1 of 7
1/2/09 at 5:46am
Thread Starter 
How do? Not sure if this is the correct section to post this but I am interested in finding out whether/how much nutrition potatoes lose if rumbled the day before they are to be consumed and left in water overnight. I work in a retirement home and the way that the other cook runs the shift involves rumbling the potatoes through and dicing/slicing/chopping them ready to be cooked the next day and leaving them sat in water for upto 24 hours.

Any advice would be greatly appreciated.
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post #2 of 7
1/2/09 at 6:18am
They should be fine. It's the cooking that destroys the nutrients.
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post #3 of 7
1/2/09 at 6:56am
Hate to show my ignorance, but, what is rumbling?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 7
1/2/09 at 7:08am
UK potato peeler
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post #5 of 7
1/2/09 at 10:31am
It's a great big ugly monster of a machine you toss your potatoes into, run water thru it, it has a drum a bit like a cement mixer. Takes the peel of the spuds mechanically.

I had a love hate relationship for a year with one :) Trouble is if you leave it too long - you end up with potatoes the size of golf balls hehehe. Embarassing. Great time saver though.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #6 of 7
1/2/09 at 10:18pm
Well, that's a throwback to another time. I had no idea what "rumble" might mean, but your explanation describes the potato-peeler on my destroyer of many years ago.

It was a little drum about 18" in inside diameter and 20"deep, mounted topside on the main deck near the mess compartment. It had little pieces of steel welded to the inside, and potatoes were loaded into it and swirled around by built-in water jets until the skins were abraded off.

It made short work of peeling potatoes for 180 crew members plus 20 in the wardroom.

We've outgrown that. We never peel our potatos, for whatever use. We scrub them well and enjoy the skins. :lips:

Mike :chef:
travelling gourmand
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post #7 of 7
1/3/09 at 6:39am
You and me both, Mike. Only ours were a little bigger, as we were feeding a crew of about a thousand (total crew, less officers and chiefs, who had their own messes) on the command communications cruiser. Ours were about the size of a washing machine. And, come to think of it, operated like the modern ones that have no agitator. The tub was lined with a carborundum-like compound, which is what did the peeling.

I never knew it had a name other than potato peeler. Actually, according to the chief commissaryman, it was "that f.....ing peeler." But I do remember one time dumping a 50 pound bag in and forgetting that it was running. We wound up with every spud the same size, and perfectly round. So changed the menu from mashed to pan roasted to take advantage of the mistake.

I recently saw a new product listing in one of the magazines for a home-kitchen sized version. Personally, I couldn't think of a more useless gadget. But I'm sure they sold a bunch of them.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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