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QUESTION:The business about not storing potatoes and onions together is a crock.
Onions should be stored at 32 to 36 degrees F at 65 to 70% humidity.
Potatoes can be stored in warmer, more humid conditions. They can be
stored, in a plastic bag, in the fridge at 40 to 45 degrees F at 90
to 95% humidity. This is the ideal storage for spuds intended for
baking, boiling, or broiling. If you plan to use them for French
fries, then they can be stored at 50 to 55 degrees F. and 90 to 95%
humidity.
Onions and potatoes stored under a sink are warm enough for the spuds
but too warm for onions. Neither gives off any gas or ? that causes
the other to rot.
This information was extracted from a Minnesota Extension Service
publication on storing home garden vegetables. I am not including
information on curing either vegetable as I am presuming most folk are
using store bought veggies that should have been cured for storage.
ANSWER: I make oven fries a couple times a week. I love the recipe from the JOC
that asks you to soak them in ice water for half an hour, dry
thoroughly, grease and bake at 400 F. During a case of cookus
interruptus, I put the soaking spuds in fridge (they were already
peeled, cut and rinsed) in a tupperwareish thing, and intended to get to
them the next day....5 days later, they were beautiful and crisp, and I
made good oven fries.
So....if you make oven fries frequently, or you 'preprepare' food for
the weekday nights...these can be done all at once, and you use what you need.
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