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Old 12-04-2007, 09:51 PM   #1
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Stop my potatoes from turning brown without citrus

OK I am making latkes (potato pancakes) for a hannuka party. I have cousin that is allergic to citrus. What else can I use to stop my potatoes from turning brown?

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Old 12-04-2007, 09:53 PM   #2
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You have to make them quickly unless you keep the grated potato in cold water. Grab a handful of the grated potato (or enough potato for a full skillet) out of the water and squeeze it in a dish towel to remove the water and make immediately. Hope that helps. It's the air that reacts with the potato and turns it brown. No citrus needed this way.
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Old 12-04-2007, 09:55 PM   #3
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Ya I know if I cook them quickly, I can prevent it but I am looking for a little insurance.
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You have to make them quickly unless you keep the grated potato in water. Grab a handful of the grated potato and squeeze it in a dish towel to remove the water and make immediately. Hope that helps. It's the air that reacts with the potato and turns it brown. No citrus needed this way.
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Old 12-04-2007, 09:55 PM   #4
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Like KitchenElf said. We usually just keep them fully immersed in water until needed. Never put citrus on a raw spud before. Never even thought to do it! :-)
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Old 12-04-2007, 09:57 PM   #5
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Quote:
Originally Posted by kitchenelf View Post
You have to make them quickly unless you keep the grated potato in cold water. Grab a handful of the grated potato (or enough potato for a full skillet) out of the water and squeeze it in a dish towel to remove the water and make immediately. Hope that helps. It's the air that reacts with the potato and turns it brown. No citrus needed this way.
Yep, what she said.
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Old 12-04-2007, 09:58 PM   #6
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Quote:
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Like KitchenElf said. We usually just keep them fully immersed in water until needed. Never put citrus on a raw spud before. Never even thought to do it! :-)
I never heard of it either but I thought it was just me.

Dan - have you ever kept them in cold water after grating? That's your insurance. You don't have to make them so quickly then. You can take your time if they are kept in water.
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Old 12-04-2007, 10:21 PM   #7
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I'm with kitchenelf - get them into a bowl of cold water as quickly as you can after grating them - and keep it cold until you're ready to use the spuds. A few ice cubes, and insuring the potatoes are kept under water, is about the only insurance you reallyy need.

Now if you feel you just must do something else ... add some white vinegar to the water (2-3 Tablespoons per lemon you are trying to replace) ... it will acidify they water and do the same thing as adding citrus juice.
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Old 12-04-2007, 10:36 PM   #8
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Just great some onion as you great the potato. That's one. Second who cares if the potato are dark, nobody will know it after it's fried.
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Old 12-04-2007, 10:38 PM   #9
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I would do the water trick, much like Bilby I have never heard of putting citrus on a potato before...at all. I always peel and put them in a bowl of water.
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Old 12-04-2007, 10:45 PM   #10
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I would do the water trick, much like Bilby I have never heard of putting citrus on a potato before...at all. I always peel and put them in a bowl of water.
But the problem is not simple peeled potato, but the greated ones.
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