Thread: Food prep the day before

On Sep 15, 12:02*am, rfd...@optonline.net wrote:
>
> Can potatoes and carrots be peeled the evening before they're used in a crock
> pot? They'd be for beef stew. My guess is put them in water in the fridgeafter
> peeling or would the potatoes soak up too much water? Thanks.
>
>
I often prep vegetables the day or night before I'm going to cook
something in a crockpot. Never have noticed any soaking up water, it
does keep those potatoes from turning that nasty gray/black color.

[email protected] wrote:
> Can potatoes and carrots be peeled the evening before they're used in
> a crock pot? They'd be for beef stew. My guess is put them in water
> in the fridge after peeling or would the potatoes soak up too much
> water? Thanks.

Potatoes will go black if you don't keep them in cold, salted water.

[email protected] wrote:
>
>Can potatoes and carrots be peeled the evening before...

Of course, restos/commissarys do that every day... cover with water
and store in fridge.

[email protected] wrote:
> Can potatoes and carrots be peeled the evening before they're used in
> a crock pot? They'd be for beef stew. My guess is put them in water
> in the fridge after peeling or would the potatoes soak up too much
> water? Thanks.

Yes, they can be stored overnight in acidulated water.

"Nunya Bidnits" <[email protected]> wrote in message
news:k320ic$hh3$[email protected]..
> [email protected] wrote:
>> Can potatoes and carrots be peeled the evening before they're used in
>> a crock pot? They'd be for beef stew. My guess is put them in water
>> in the fridge after peeling or would the potatoes soak up too much
>> water? Thanks.
>
> Yes, they can be stored overnight in acidulated water.
>
>

these two items do not need the water to be acidulated.

<[email protected]> wrote in message
news:[email protected]..
> Can potatoes and carrots be peeled the evening before they're used in a
> crock
> pot? They'd be for beef stew. My guess is put them in water in the fridge
> after
> peeling or would the potatoes soak up too much water? Thanks.

Two important things: Cover with water and refridgerate. If left out on the
counter, especially in warm weather, one day, maybe, two days and you'll see
foam on the top of the water and they have soured. They might be ready for
vodka but not your stew.

On Sep 15, 2:34*am, "Julie Bove" <julieb...@frontier.com> wrote:
>
> rfd...@optonline.net wrote:
>
> > Can potatoes and carrots be peeled the evening before they're used in
> > a crock pot? They'd be for beef stew. My guess is put them in water
> > in the fridge after peeling or would the potatoes soak up too much
> > water? Thanks.
>
> Potatoes will go black if you don't keep them in cold, salted water.
>
>
Salt is unnecessary. I've never used it in the water and have yet to
have a black potato because of the omission of it.

[email protected] wrote:
> On Sep 15, 2:34 am, "Julie Bove" <julieb...@frontier.com> wrote:
>>
>> rfd...@optonline.net wrote:
>>
>>> Can potatoes and carrots be peeled the evening before they're used
>>> in a crock pot? They'd be for beef stew. My guess is put them in
>>> water in the fridge after peeling or would the potatoes soak up too
>>> much water? Thanks.
>>
>> Potatoes will go black if you don't keep them in cold, salted water.
>>
>>
> Salt is unnecessary. I've never used it in the water and have yet to
> have a black potato because of the omission of it.

Really? Hmmm... I've always heard/read to use salt.

On Sep 15, 11:53*pm, "Julie Bove" <julieb...@frontier.com> wrote:
>
> itsjoannotjo...@webtv.net wrote:

>
> >> Potatoes will go black if you don't keep them in cold, salted water.
>
> > Salt is unnecessary. *I've never used it in the water and have yet to
> > have a black potato because of the omission of it.
>
> Really? *Hmmm... *I've always heard/read to use salt.
>
>
You don't need it, honest.

[email protected] <[email protected]> wrote:

>On Sep 15, 12:02*am, rfd...@optonline.net wrote:

>> Can potatoes and carrots be peeled the evening before they're used in a crock
>> pot? They'd be for beef stew. My guess is put them in water in the
>fridge after
>> peeling or would the potatoes soak up too much water? Thanks.

>I often prep vegetables the day or night before I'm going to cook
>something in a crockpot. Never have noticed any soaking up water, it
>does keep those potatoes from turning that nasty gray/black color.

Okay, why would you peel potaotes and carrots in the first place?



Steve

Steve Pope wrote:
>
> [email protected] <[email protected]> wrote:
>
> >On Sep 15, 12:02 am, rfd...@optonline.net wrote:
>
> >> Can potatoes and carrots be peeled the evening before they're used in a crock
> >> pot? They'd be for beef stew. My guess is put them in water in the
> >fridge after
> >> peeling or would the potatoes soak up too much water? Thanks.
>
> >I often prep vegetables the day or night before I'm going to cook
> >something in a crockpot. Never have noticed any soaking up water, it
> >does keep those potatoes from turning that nasty gray/black color.
>
> Okay, why would you peel potaotes and carrots in the first place?
>
> Steve

I rarely peel potatoes but I do peel carrots. Just me.

G.

Steve Pope wrote:

> >I often prep vegetables the day or night before I'm going to cook
> >something in a crockpot. Never have noticed any soaking up water, it
> >does keep those potatoes from turning that nasty gray/black color.
>
> Okay, why would you peel potaotes and carrots in the first place?

One doesn't peel carrots because they don't have a skin. What they
have is a dirty outer layer of cells that usually taste bitter. But
since carrots have no skin or peel, they don't discolor if you scrape
them and let them sit before cooking.

On Sep 16, 1:52*pm, spop...@speedymail.org (Steve Pope) wrote:
>
> itsjoannotjo...@webtv.net <itsjoannotjo...@webtv.net> wrote:
>
> >On Sep 15, 12:02*am, rfd...@optonline.net wrote:
>
> >> Can potatoes and carrots be peeled the evening before they're used in a crock
> >> pot? They'd be for beef stew. My guess is put them in water in the
> >fridge after
> >> peeling or would the potatoes soak up too much water? Thanks.
> >I often prep vegetables the day or night before I'm going to cook
> >something in a crockpot. *Never have noticed any soaking up water, it
> >does keep those potatoes from turning that nasty gray/black color.
>
> Okay, why would you peel potaotes and carrots in the first place?
>
> Steve
>
>
_I_ peel potatoes because the dish I might be preparing does not call
for the skins to be left on and to save time from having to do it the
day of preparing the dish. You _never_ peel potatoes?

On Sun, 16 Sep 2012 16:41:17 -0400, George M. Middius
<[email protected]> wrote:

>Steve Pope wrote:
>
>> >I often prep vegetables the day or night before I'm going to cook
>> >something in a crockpot. Never have noticed any soaking up water, it
>> >does keep those potatoes from turning that nasty gray/black color.
>>
>> Okay, why would you peel potaotes and carrots in the first place?
>
>One doesn't peel carrots because they don't have a skin.

Carrots certainly do have a skin only it's thinner and more tender
than with most veggies. The skin of carrots is bitter, that's why
with most commercial preparations they are peeled, usually
abraded/sanded away to save time/labor... that's how those "baby"
carrots were born that low IQers are willing to pay double. The
carrot skin has a higher proportion of nutrients than the rest of the
carrot but not so high that it matters, just eat two more bites of
carrot to make it up. For sweet dishes like carrot cake they don't
need to be peeled, the added sugar and other flavorings offsets the
bitterness. There are an enormous variety of carrots out there,
shapes, sizes, colors, however very few markets carry other than the
ordinary nantes
http://www.ars.usda.gov/is/ar/archiv...carrot1104.htm

[email protected] <[email protected]> wrote:

>On Sep 16, 1:52*pm, spop...@speedymail.org (Steve Pope) wrote:

>> Okay, why would you peel potaotes and carrots in the first place?

>_I_ peel potatoes because the dish I might be preparing does not call
>for the skins to be left on and to save time from having to do it the
>day of preparing the dish. You _never_ peel potatoes?

Actually, no I never do.

Sometimes, I use thinner-skin ones if I feel a Russet would have
too much skin effect.


Steve

On Sun, 16 Sep 2012 22:29:10 +0000 (UTC), [email protected]
(Steve Pope) wrote:

> [email protected] <[email protected]> wrote:
>
> >On Sep 16, 1:52*pm, spop...@speedymail.org (Steve Pope) wrote:
>
> >> Okay, why would you peel potaotes and carrots in the first place?
>
> >_I_ peel potatoes because the dish I might be preparing does not call
> >for the skins to be left on and to save time from having to do it the
> >day of preparing the dish. You _never_ peel potatoes?
>
> Actually, no I never do.
>
> Sometimes, I use thinner-skin ones if I feel a Russet would have
> too much skin effect.
>
But the texture of a thin skinned potato is so much different!

--
Food is an important part of a balanced diet.

Brooklyn1 <Gravesend1> wrote:
> On Sun, 16 Sep 2012 16:41:17 -0400, George M. Middius
> <[email protected]> wrote:
>
>> Steve Pope wrote:
>>
>>>> I often prep vegetables the day or night before I'm going to cook
>>>> something in a crockpot. Never have noticed any soaking up water, it
>>>> does keep those potatoes from turning that nasty gray/black color.
>>>
>>> Okay, why would you peel potaotes and carrots in the first place?
>>
>> One doesn't peel carrots because they don't have a skin.
>
> Carrots certainly do have a skin only it's thinner and more tender
> than with most veggies. The skin of carrots is bitter, that's why
> with most commercial preparations they are peeled, usually
> abraded/sanded away to save time/labor... that's how those "baby"
> carrots were born that low IQers are willing to pay double. The
> carrot skin has a higher proportion of nutrients than the rest of the
> carrot but not so high that it matters, just eat two more bites of
> carrot to make it up. For sweet dishes like carrot cake they don't
> need to be peeled, the added sugar and other flavorings offsets the
> bitterness. There are an enormous variety of carrots out there,
> shapes, sizes, colors, however very few markets carry other than the
> ordinary nantes
> http://www.ars.usda.gov/is/ar/archiv...carrot1104.htm

I go part way. Just remove most of the skin, but leave some on. Last time I
just scraped with steak knife, for my soup. I also boil the pealed potatoes
in water with some of the skins. Take out skins and add the works into the
big pot of soup. The potato has much nutrients just under the skin, which
is normally removed.

Greg

On Sep 16, 5:29*pm, spop...@speedymail.org (Steve Pope) wrote:
>
> itsjoannotjo...@webtv.net <itsjoannotjo...@webtv.net> wrote:
>
> >On Sep 16, 1:52*pm, spop...@speedymail.org (Steve Pope) wrote:
>
> >> Okay, why would you peel potaotes and carrots in the first place?
> >_I_ *peel potatoes because the dish I might be preparing does not call
> >for the skins to be left on and to save time from having to do it the
> >day of preparing the dish. *You *_never_ *peel potatoes?
>
> Actually, no I never do.
>
> Sometimes, I use thinner-skin ones if I feel a Russet would have
> too much skin effect.
>
> Steve
>
>
Ok, fair enough. Unless I'm doing baked potatoes or the small red
potatoes for 'tater salad, my potatoes are peeled.

On 15/09/2012 3:01 PM, [email protected] wrote:
> Can potatoes and carrots be peeled the evening before they're used in a crock
> pot? They'd be for beef stew. My guess is put them in water in the fridge after
> peeling or would the potatoes soak up too much water? Thanks.
>
Given that it takes so little time to peel potatoes and carrots, why not
leave them until the time comes for them to be cooked.

--

Krypsis