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Old 08-02-2007, 06:03 PM   #11
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Quote:
Originally Posted by AllenOK
If you freeze a soup with potatoes in it, when you thaw and reheat that soup, that potatoes will have a mealy, grainy texture, but will taste OK.
EXACTLY! I knew I couldn't be the only one that experienced this!

I make huge batches of soup in the crock pot and end up freezing 2 cup portions in small zip-loc freezer bags. I push all the air out, and lay them flat to freeze. However, every time Iíve tried freezing a soup or stew with potatoes in it, Iíve had this problem. Further, it seems the potatoes break down and release extra starch into the soup and alter the flavor.

I finally decided to remove all the potatoes before freezing one time, and it worked great. The thawed soup tasted as good as the day I made it. The last batch of soup I made, I didnít put potatoes in at all. In fact, Iíve several bags of it in the freezer right now.

Anyone have any ideas about this potato freezing issue? Maybe itís the type of potatoes Iím using. The last time it was Idaho Russets. Thereís a local produce guy that sells fantastic Kennebecs that I think I might try....but I almost hate to use those great potatoes in a soup.
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Old 08-03-2007, 12:43 PM   #12
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You know, I can't even remember if I ever thawed that Posole out or not. I think I did, as I don't remember seeing it anywhere in my freezer. I can't remember what the texture was like.

Keltin, I'm not sure what the deal is, exactly, with mealy pototaoes that have been frozen then thawed, reheated, and served.

French Fries, Hash browns, etc., get frozen and cooked all the time without adverse affects. Maybe it is the variety of potatoes, but then, russets are used for the two examples I listed anyways.

There's only one way to find out. Buy some and try it.
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Old 08-03-2007, 05:09 PM   #13
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Quote:
Originally Posted by AllenOK
Keltin, I'm not sure what the deal is, exactly, with mealy pototaoes that have been frozen then thawed, reheated, and served.
It's the high water content in russets that causes the problem: Lancaster County Cooperative Extension - 2002 Let's Preserve Newsletter #2
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Old 08-04-2007, 01:24 PM   #14
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Thanks! Another mystery solved.
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Old 10-30-2007, 03:47 AM   #15
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I don't have any problem with potatoes in soups so maybe it is the varieties. I normally use Ruby Lous or Redskins (or the same type whatever is in season). Likewise don't have a problem with shepard's pies. Only soup I have any issues with is the prawn bisque I made. Have to smother with paprika after I reheat and don't drink the last bit as it is too grainy. But, hey, don't intend to make that ever again anyway as the smell of frying prawn brains stunk the house out for a week!!
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