What to do with dehydrated potatoes tainted black?
I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to dehydrate them. So I grinded them in a food-processor and put in a food-dehydrator in 65 Celsius. After several hours they became dry but also got colored black - a strong black color on the (previously) white potatoes and a weaker color on the red potatoes.
Is there anything useful I can cook with these potatoes that turned black?
Best Answer
Throw them away. I would not expect potatoes to go black in the dehydration process, and although they may be safe to eat I would not expect them to be palatable, or inviting in any way. You cannot be sure they aren't toxic, and you wouldn't put them on a guest's plate, so chuck them.
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Why did my dehydrated potatoes turn black?
Potatoes that are not blanched will turn a very unappealing grey to black colour as they dehydrate. They are not dangerous to eat \u2013 but no one will want to eat them.How long are dehydrated potatoes good for?
If stored properly, dehydrated potatoes have a shelf life of twenty years. Ideally, use them within five years and replenish your supply. For a long shelf life, purchase dehydrated potatoes in #10 cans or large Mylar bags packaged in food storage buckets.What happens if you fry dehydrated potatoes?
Dehydrated slices have the water taken out. If you fry without re-hydrating, the slices will be crispy and crunchy, but not good.How long does dehydrated sweet potatoes last?
Dehydrated shredded pieces at 125\xb0F (52\xb0C) until tough, about 6-8 hours. Store in airtight containers in a cool, dry, dark place. Use within one year for best quality, although they will be safe for much longer. Vacuum seal if storing for over a year.Dehydrated Potatoes // How I Use Them
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Answer 2
The color on the potatoes is attributable to the oxidation that's a natural degradation process. The main cause is the direct exposure with open air but other factors can accelerate it (even the metal on the knife or the food processor's blades in your case). Some vegetables are more susceptible than others (for example, avocados turn black in a matter of minutes). There are some methods to slow this transformation like a bath in water mixed with some acid (lemon, vinegar ...) or baking soda. Now the good news: the result of oxidation is not toxic, the worst thing is that the more the process goes on the more vitamins the food lose. In your particular case, I think the food-dehydrator contributed to the oxidation. Since now they're dehydrated you sould regenerate them with a liquid and then you can try to cook them (maybe some puree) but you won't get back the nice clear color, they'll keep looking ... bad.
Answer 3
I just dehydrated things for the first time yesterday, mainly russets. I saw something in the instructions about preparing potatoes but neglected to follow through. They were reeeeaaally black. I mean, they brought to mind black mold. But I knew it couldn't be that. They taste fine, but aren't attractive. I'm going to use them as snacks over the coming week. I ain't scared. It's not like I'm serving them to guests, which I wouldn't do. Next time I'm blanching, as strongly recommended by the following website. http://www.gettystewart.com/dehydrating-potatoes/
Answer 4
I dehydrate potatoes all of the time, you need to slice them then boil them for 6to 8 minutes drain the water good then you can dehydrate them, if not they will turn black.
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