How do you prevent the discoloring of potatoes when you bake them? I have heard about using ascorbic acid when soaking the potatoes in water but can’t seem to find this powder anywhere. Would adding lemon juice to the water when soaking potatoes help? Or would that alter the flavoring, giving the potatoes a citris-y flavor? Thanks.
Potatoes and discoloration
Kirsten - are you taking the skins off and if so, why? :) They taste much better with them on, it's my favourite part of the potato and takes out the risk of discolouring.
If you must peel them, ditto what Petals said. It will only add a tiny bit of salty flavour which is great on potatoes anyway. Just a plain white vinegar, nothing fancy like balsamic. I would say that using lemon juice would be the same, just a good squirt into the amount of water will hardly leave any noticeable taste.
I have no info for you on cream of tartar - someone else may.
Perhaps after you grate them, put them in a bowl of cold water with some vinegar/lemon juice, rinse them around, let stand for say 10 minutes, then drain thoroughly. Could put onto a tea towel wrap it up and give them a good squeeze to get rid of excess water. Then continue.
The dish sounds delish.
I don't reckon you'll notice it with the other ingredients in there. Maybe do a small trial one with just a sploosh of the lemon/vinegar and see what you think. In a little ramekin or gratin dish.
Let us know how it goes :)
Kirsten, I have never seen a potato kugel, even those made commercially, that didn't go through that color change.
My father used to make them on top of the stove, rather than baking. Even the crust formed by frying wasn't enough to prevent some oxidation.
I'm thinking it's just the price that has to be paid for that dish.
Hi Kirsten, I haven't had Kugelis in years, my mother-in-law used to make it. If this makes you feel and better, hers were gray also. The problem is in the grating of the potatoes, they are brown before it even gets in the oven. The only way would be to add a acid of some kind, but that will alter the taste. I would live with it, like I did, for many, many, many years............Good luck.....Chef BillyB........
P.S. I wonder how Buttermilk would work, in place of the whole milk. I'm not sure how it would alter the taste of the recipe. I may try this when I get time................
Edited by ChefBillyB - 5/29/10 at 6:05am