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Started By
Message
Can you blanch potatoes too long?
Posted on 5/30/13 at 3:55 pm
Posted on 5/30/13 at 3:55 pm
The main question is in the topic.
Also, I'm blanching my spuds in a mix of soy sauce and water, anyone have any experience doing this?
TIA
Also, I'm blanching my spuds in a mix of soy sauce and water, anyone have any experience doing this?
TIA
2
Posted on 5/30/13 at 3:58 pm to ManBearTiger
You mean can you overcook potatoes?
Posted on 5/30/13 at 3:59 pm to OldSouth
no.
i understand blanching to mean soaking in water to extract starch and/or color.
i understand blanching to mean soaking in water to extract starch and/or color.
This post was edited on 5/30/13 at 4:00 pm
Posted on 5/30/13 at 4:02 pm to ManBearTiger
Nah man blanching means boiling water. And yes, you can boil a tater too long...
Posted on 5/30/13 at 4:05 pm to ManBearTiger
I think you are talking about soaking potatoes in cold water to remove the starch. This is commonly done with things like french fries, when you want a very crisp fry. You can't really soak for too long, but the effects probably minimize after a day or so.
Posted on 5/30/13 at 4:07 pm to LSUballs
quote:
Nah man blanching means boiling water. And yes, you can boil a tater too long..
nah man, blanch in terms of potatoes means letting them soak in water for a couple hours, dropping them in medium-heated oil, and then letting them sit before the final fry.
ETA: my question is whether you can soak them in a water-salt combo for too long before dropping them in the oil
This post was edited on 5/30/13 at 4:08 pm
Posted on 5/30/13 at 4:08 pm to LSUballs
You call them mashers at that point. 
Posted on 5/30/13 at 4:09 pm to ManBearTiger
Blanching by definition means boiling something for an amount of time then soaking in cool/cold water to stop the cooking process.
Posted on 5/30/13 at 4:09 pm to BlackenedOut
This post brought back childhood memories for me. I can remember coming home from school, opening the fridge for a drink or snack & being excited to see a bullet-shaped light green tupperware container full of potato spears soaking in water. It was always a happy moment because it meant "homemade french fries for supper!" Usually accompanied by fried fish or oysters and hush puppies. Or fried pork chops. Damn, I used to love thin cut fried pork chops. I haven't had a fried pork chop in years.
Posted on 5/30/13 at 4:11 pm to hungryone
quote:
This post brought back childhood memories for me. I can remember coming home from school, opening the fridge for a drink or snack & being excited to see a bullet-shaped light green tupperware container full of potato spears soaking in water.
Yep. My dad always did/does this when he makes French fries.
Posted on 5/30/13 at 4:12 pm to hungryone
quote:
haven't had a fried pork chop in years
I haven't had one since this past Saturday, so I feel your pain.
Why do I wait so long between Fried chops meals?
This post was edited on 5/30/13 at 4:13 pm
Posted on 5/30/13 at 4:17 pm to LSUballs
Home made fries are sommething that children today never experience, damn shame.
Posted on 5/30/13 at 4:20 pm to hungryone
quote:
Damn, I used to love thin cut fried pork chops. I haven't had a fried pork chop in years.
I do this about twice a year. I miss them and they are so darn good. Just a quick fry on those thin chops is heaven. I've done some a little thicker and they're darn good, too. I consider fried chops to be a delicacy.
My Dad is the french fry guy and he always fries fresh cut. He bought one of those big old curly q cutting contraptions when we were young and those were a treat.
This post was edited on 5/30/13 at 4:22 pm
Posted on 5/30/13 at 4:37 pm to Gris Gris
We cut fresh curley cues everyday. Cut them into a pail with water let em soak for a little while then "blanch" them in the fryer.
Cook them again for a short time when ordered and they're great.
Without soaking they turn brown before being cooked because the starch burns on the outside. Soak for too long without adding ice and you're on your way to making potato vodka. If y'all want homemade French fries without all the work we make them every day.
Cook them again for a short time when ordered and they're great.
Without soaking they turn brown before being cooked because the starch burns on the outside. Soak for too long without adding ice and you're on your way to making potato vodka. If y'all want homemade French fries without all the work we make them every day.
Posted on 5/30/13 at 4:59 pm to CITWTT
quote:
Home made fries are sommething that children today never experience, damn shame.
Really? I think city people forget that folks out in the country still cook. I'm sure people in my neighborhood still feed their children homemade french fries. Hell, they can probably still tell you the different frying characteristics of old potatoes vs. new potatoes. (The best way to fry newly dug potatoes into french fries is to start 'em in cold oil. I'm not kidding--it makes a divine fry with a particularly velvety texture, but the potatoes MUST be fresh, not storage potatoes.)
Posted on 5/30/13 at 5:04 pm to hungryone
That Tater Twister is the new fangled deal. His was a big old bunch of metal that attached to the counter top, I think. Looked almost like a meat grinder. Very heavy thing. I think he bought it at a restaurant store. He hasn't done curly q's in a long time. I need to ask him if he still has it.
It looked sort of like this.
LINK
It looked sort of like this.
LINK
Posted on 5/30/13 at 5:11 pm to hungryone
quote:
I think city people forget that folks out in the country still cook
Yeah I was referring to the urban crowd.
Posted on 5/31/13 at 11:24 am to ManBearTiger
I'm sure if you blanched them for a year or so they'd probably rot and go bad, at which point are you talking about as too long. How friggen long are you blanching them for?
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