Sunday, July 14, 2013
OK, the last time I did the potato was 4 weeks ago. They are all gone. All eaten up. It's time to prepare another batch. This time, I'll use red potatoes as there are less blemishes. No more Russet potatoes for me. Remember to peel the skins and cut off any darken spots (molds) The skins were in contact with the ground and it's disgusting to eat them according to Hulda Clark.
The red potatoes turned out well. It took 45 minutes to peel and cut with my gadgets. Then I soaked them for 2 hours, drained and packed. Not bad for 33 servings that I got out of it. Today's mistake was I forgot to add salt to the soaking water. Oh well.
The potatoes are raw. They will be cooked during re-heating.
Red is better! right next to the Rotato Express
Rotato Express comes to the rescue, peeling 10 lbs in 20 mintues
Le Presse, the press cutter, cut 10 lbs in 5 minutes
About 33 servings, ready to go to the freezer
Update 7/15/2013, the next day: Disaster in the making here. The untreated potatoes oxidized badly during cooking. I'll need to rinse with salt and ascorbic acid solution before cooking to see if it can stop the potatoes from turning black.
Update 7/17/2013: The salt/ascorbic acid works with pressure cooking method. It can't save the potatoes from oxidizing if I do slow cooking. So I had to bath it with solution and pressure cooked it for 9 minutes. It came out perfect.