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Table of Contents:
- What's the best thing to bring to a potluck?
- Can you prep a turkey the night before?
- How do you keep scalloped potatoes from turning GREY?
- Can you make scalloped potatoes ahead and reheat?
- What causes potatoes to turn gray after cooking?
- How long does it take for potatoes to oxidize?
What's the best thing to bring to a potluck?
Everyone uses potlucks to bring their favorite indulgent dishes, like pasta salads and macaroni and cheese bakes, but don't be afraid to bring something fresh. A crisp veggie tray, vibrant tomato salad, or bright, refreshing green salad is a welcome addition to a spread that features mostly comfort foods.
Can you prep a turkey the night before?
The night before Thanksgiving, completely unwrap the turkey. ... I recommend doing this the night before so that you can make sure that the cavity of the turkey is thawed out. If it is still a little icy, it should thaw overnight now that you unwrapped the turkey and took the neck and giblets out.
How do you keep scalloped potatoes from turning GREY?
If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown. Add a tablespoon of white wine vinegar or concentrated lemon juice to a gallon of water to help keep the potatoes from turning dark.
Can you make scalloped potatoes ahead and reheat?
Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating.
What causes potatoes to turn gray after cooking?
After-cooking darkening is caused by the oxidation of the ferri-chlorogenic acid in the boiled or fried potatoes. The severity of the darkening is dependent on the ratio of chlorogenic acid to citric acid concentrations in the potato tubers. Higher ratio normally results in darker tubers.
How long does it take for potatoes to oxidize?
When sliced spuds are placed in water, the oxidation process slow. Make-ahead tip! Sliced, shredded, cubed, or really any kind of peeled potato can be stored in cold water for about 24 hours before any noticeable change happens to the potato's structure or texture.
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