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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: Solanine Poisoning
Message-ID: <571@rtech.UUCP>
Date: Thu, 25-Jul-85 04:17:19 EDT
Article-I.D.: rtech.571
Posted: Thu Jul 25 04:17:19 1985
Date-Received: Sun, 28-Jul-85 09:37:31 EDT
References: <1019@mhuxt.UUCP> <286@ttrdc.UUCP>
Organization: Relational Technology, Alameda CA
Lines: 26

> 
> What do you readers suggest as the best way to keep potatoes from developing
> sprouts (which as mentioned contain the poisonous solanine) during a period of
> storage?  I find it impossible to keep potatoes for even a few days at room
> temperature without getting sprouts all over them.

Most of the potatoes in grocery stores have been treated with a chemical to
keep them from sprouting.  If you get your potatoes from health-food stores
they may not have applied this chemical.  Of course, this is also true if
you grow your own.

> Even if the sprouts are
> periodically cut off, the result very soon is a shriveled spud which is not
> good for much except boiling.
> ...
> -Dan-

Old, shriveled potatoes are great for frying.  A lot of the starches turn to
sugars when the potatoes get old, which helps them turn brown and crisp when
you fry them.  Just cut off the sprouts and you'll be OK.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak

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