How do I use sodium metabisulphate as an antibacterial to stop peeled and sliced potatoes from browning?

Question

I own a takeaway store where we peel and slice a weeks worth of potatoes in one day and store them in water to keep them from browning. I was told to use sodium metabisulphate to stop the browning and eliminate the need for storing them in water. This would make everything easier but I don't know how to use the sodium metabisulphate.

Answer 1

First of all do not add the sb because it makes the potatoes taste gross start by not prepping so many potatoes at one time
prep for a couple of days at a time three max this will stop the need for the sb and your patrons will thank you for not adding a preservative to their potatoes. Another way is try a little sugar this
works well for apples and many other items fromchanging color just a suggestion should not need alot make a simple syrup and add that to your water equal parts sugar and water. a cup should be lots for a big pail try it out never peeled that much in advance.

Answer 2

Don't use the Sodium Metabisulphate - use ascorbic acid or lemon juice instead. You will only need a small amount of water and the acid or lemon. It prevents browning, doesn't affect taste (if used in the right quantity), and isn't a sulphate - which is carcinogenic.

Peel enough for 2-3 days only - freshness counts!

Good Luck!

Answer 3

you would till have to use water to keep the potatoes from drying out. At my Winery we use Sodium metabisulfate as a sanitizer, We mix citric acid and Sodium metabisulfate to create a sanitizing solution we use to sanitize the tanks and other equipment before we work with the wine and we also rinse it away with water because it can make you sick. Also when mixing up that solution you need to be very careful not to breath in the sodium metabisulfate because it will inhibit your ability to breath.

I have never heard of it being used as a presevitive applied directly to food.

Answer 4

Ooh...i like the two....yet i might would desire to assert that baked potato wins by an exceedingly narrow margin. i'm thinking relating to the melted cheese, chives, bitter cream, William Maxwell Aitken bits, pepper, and different multiple yummies you are able to positioned on a baked potato... make certain it is a great russet potato because of the fact for baked potatoes those are outstanding!

Answer 5

You might make people sick with that stuff. I once had a restaurant, and each morning we peeled the potatoes for the lunch crowd. We just put them in water with a little ice and lemon juice. You may need to change your preparation habits.