Store potatoes - this is how it works
Tüggelken, Grumbeer, Erdbirn, Schocke or Erdapfel? many names for the same tuber: the potato. The botanist knows her as Solanum tuberosum and some people, unfortunately, it is only in the form of fries or chips a concept. For a long time, she was considered boring fattening and was served to many dishes as a mere side-dish. She can do so much more? Depending on the cooking properties (solid, predominantly solid or floury), the tubers can be used to conjure up a wide variety of dishes.
In 1900, potato consumption in Germany was 285 kilograms per capita. Meanwhile, there are only about 55 kilograms, half of them in the form of chips, chips and finished products. Tendency to sink.
The storage of potatoes in the cellar
I remember the big wooden potato box in my parents' basement. Cool and dark, two talents of potatoes were stored there from late autumn, bought directly from the farmer. That was enough for the winter, until in the spring (practically at the same time as the asparagus) the first new potatoes came on the table. The cellar offered ideal conditions for long storage: it was cool, dark and well ventilated. The so-called germ readiness of the tubers was thereby reduced to a minimum. Today, potato cellars are mostly found only in rural areas and on farms. If you have a suitable cellar, you can use the low prices of autumn potatoes and store a larger quantity there.
Store potatoes in the apartment
Meanwhile, fresh potatoes are offered throughout the year? Imports from warmer countries make it possible. Usually potatoes are offered in packages of 2.5 or 5 kilos, loose potatoes are available at the weekly market. But where to go with the leftover tubers? The optimal storage conditions of a potato cellar are not given in the apartment? however, you can try to simulate them as well as possible.
The right temperature
Optimal are five to twelve degrees Celsius. At higher temperatures, the potatoes start to germinate faster. The fridge is not suitable for storage? At values below four degrees, the potato starch converts to sugar and the taste is severely impaired. It is best to store the potatoes in the pantry or in a kitchen cupboard. There, the next point is fulfilled:
Darkness
Under the influence of light, the potato begins to form green spots. These contain solanine? a toxin found in all green parts of Solanaceae (including the potato). Solanine triggers in acute dosages acute symptoms of intoxication (throat burning and scratching, intestinal inflammation, stomach problems, etc.). Potatoes should therefore always be kept in the dark and green spots on the tuber must be cut away generously.
Sufficient ventilation
The plastic bags with air holes frequently used in the sales packaging of potatoes are conceivably unsuitable for storage. Stowage heat and condensation in the bag lead to the rapid deterioration of the potatoes. Most of the tubers feel in a basket, an open clay pot or a wooden box. The loose cover with a newspaper, the potatoes can be additionally protected from the influence of light. Smaller quantities can also be wrapped directly in a newspaper.
Store separately from fruit
Many types of fruit (especially apples, pears, bananas, plums and peaches) but the maturation of ethylene. For potatoes, this gas can quickly lead to germination or decay of the tubers. Potatoes should therefore always be stored separately from fruit.
