"Potatoes are living things, still respiring after harvest,"
"Non-breathable bags trap moisture and carbon dioxide, leading to mold, sprouting, and off flavors. You'll notice a damp, earthy smell or green spots developing faster."
"The light exposure produces solanine, which turns potatoes green and bitter," he explained. "Hunt to the bottom of the pile if you can."
Breathable mesh or perforated bags allow potatoes to respire and release moisture, carbon dioxide, and ethylene, preventing mold, sprouting, and off flavors. Non-breathable packaging traps moisture and gases, accelerating decay and encouraging damp, earthy smells and green spots. Light exposure produces solanine, which causes green discoloration and bitter flavors, so avoid potatoes left in sunlight and inspect lower layers of a pile. Select firm, unblemished tubers with no green color and avoid soggy or damaged spuds. Proper ventilation and cool, dark storage extend potato freshness and slow aging and sprouting.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]