"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-02-2016, 05:29 AM   #11
Sous Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 801
I made Tuscan sausage soup with sliced potatoes and froze some - once. Freezing the potatoes changed the texture to something unrecognizable. I now use beans if any is going in the freezer.
__________________

__________________
tenspeed is offline   Reply With Quote
Old 03-02-2016, 01:26 PM   #12
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 669
Well, it's just me and if I get a 5 lb bag, I would have to eat them all in one month or less. Probably a lot less. I got a 5 lb bag of potatoes in January and ended up tossing them at the end of the month because they were already starting to rot. And not just get soft, these were rotting. Phew!

I've never known potatoes to keep beyond a couple of weeks. They always get soft, sprout eyes, and then they get the green layer under their skin. Now I've peeled them and eaten them anyway (I peeled off all the green part), but I'm not sure how long a potato is good for after getting soft like that.

The only reason I thought this might work was because I only go to the store once a month or so and make one big shopping day (which is going to happen this Friday). I don't really plan my meals and usually only eat what I feel like having that night. The most I'll plan ahead is to take some meat out of the freezer and thaw it.

I've made mashed potatoes before and separated it into batches with meatloaf and frozen it, so if I don't feel like cooking on a particular day, I can just throw this into the oven and reheat. It's always come out fine.

Anyway, I thought it would be a good idea. *sigh*

I guess I should also add that I would really like to cut down on eating potatoes if I could. For some reason I thought it wasn't healthy eating so many of them. Besides of which, I haven't met a potato yet I can't keep from putting bacon and cheese on.
__________________

__________________
rodentraiser is offline   Reply With Quote
Old 03-02-2016, 02:53 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,913
Quote:
Originally Posted by rodentraiser View Post
Well, it's just me and if I get a 5 lb bag, I would have to eat them all in one month or less. Probably a lot less. I got a 5 lb bag of potatoes in January and ended up tossing them at the end of the month because they were already starting to rot. And not just get soft, these were rotting. Phew!

I've never known potatoes to keep beyond a couple of weeks. They always get soft, sprout eyes, and then they get the green layer under their skin. Now I've peeled them and eaten them anyway (I peeled off all the green part), but I'm not sure how long a potato is good for after getting soft like that.
It's not good for very long after it starts to soften Do you keep them in a cool, dark place? Warmth and light will cause them to sprout and turn green - that's their signal to start growing and reproducing. In the "old days," people kept potatoes and other root veggies in cool, dark cellars through the winter. People have also buried them in sand or layered them in boxes with straw. Also, keep them away from onions; storing onions and potatoes together limits the life of both of them.

Quote:
Originally Posted by rodentraiser View Post
The only reason I thought this might work was because I only go to the store once a month or so and make one big shopping day (which is going to happen this Friday). I don't really plan my meals and usually only eat what I feel like having that night. The most I'll plan ahead is to take some meat out of the freezer and thaw it.

I've made mashed potatoes before and separated it into batches with meatloaf and frozen it, so if I don't feel like cooking on a particular day, I can just throw this into the oven and reheat. It's always come out fine.

Anyway, I thought it would be a good idea. *sigh*
I don't think anyone said it wouldn't work, just that it may not be the best option, which of course, depends on your circumstances. We shop weekly and sometimes stop in for forgotten items during the week, so getting fresh stuff is not a problem for me.

Quote:
Originally Posted by rodentraiser View Post
I guess I should also add that I would really like to cut down on eating potatoes if I could. For some reason I thought it wasn't healthy eating so many of them. Besides of which, I haven't met a potato yet I can't keep from putting bacon and cheese on.
In that case, what is this thread all about?? Just kidding. Potatoes are not unhealthy unless you're diabetic, since they have a lot of carbs. If you use them in soups and stews, there are usually other veggies, chicken stock, etc., that contribute to the healthfulness of the entire meal.

Try this: Buy four potatoes, so you can have one per week this month, make sure you're storing them properly, and see how that goes. If they start to go in a couple of weeks, then you can make mash or twice-baked potatoes, etc., and freeze them then.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-02-2016, 03:02 PM   #14
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Why not grate, blanch, drain and freeze for hashbrowns? Do the same for fries/wedges/chunks for soups/stews. I have done that for hb.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-02-2016, 09:10 PM   #15
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,889
Quote:
Originally Posted by tenspeed View Post
I made Tuscan sausage soup with sliced potatoes and froze some - once. Freezing the potatoes changed the texture to something unrecognizable. I now use beans if any is going in the freezer.
Amen to that 10speed! What a disgusting mouth feel. I've had no luck at all with frozen potato pieces in soups or stews.

Recently someone here was trying to rescue some frozen potatoes that had frozen in his garage without luck. As someone else mentioned, if they have been mashed and mixed with fat, freezing works well.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-02-2016, 10:11 PM   #16
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,535
Quote:
Originally Posted by Cooking Goddess View Post
rr, when my SIL lived in Florida, she would keep her potatoes in one of her veggies bins in the refrigerator. If you have room for them, you might want to try that. Just make sure you plan on using some of them the same day you buy them - that way you'll have less fresh ones to store.
The problem with putting raw/uncooked potatoes in the fridge is that when they are cold the potatoes have a slightly sweet flavor after cooking in my opinion.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 03-04-2016, 02:55 AM   #17
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 669
I really don't have any dark cool place to store anything. I'm on the third floor of a brick building with a west facing window - and you should try summer in here. I swear, some days I feel like I'm a pizza in an oven. It doesn't help that we've had some record breaking heat for the last couple of years.

I guess I may just bite the bullet and buy a couple potatoes at a time as I need them. That means planning ahead and thinking for two minutes more a day. So if you guys see smoke coming out of my ears, that's why!

Thank you everyone for your suggestions and knowledge.
__________________
rodentraiser is offline   Reply With Quote
Old 03-14-2016, 06:05 AM   #18
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614

Roasted, Hassleback, Fried, and More: 23 Ways to Cook Potatoes Slideshow
__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Reply

Tags
potato, potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.