I noticed that they can be cooked for hours in stews and soups but never turn to mush and break down like regular potatoes. Why is this?
2007-02-08 07:23:36 · 5 answers · asked by healing wings 5 in Food & Drink ➔ Other - Food & Drink
These potatoes have three things going for them - first, they start with waxy potatoes (yukon gold, for example) which are less prone to breaking down. Second, they are subjected to the canning process before they have been exposed to light/oxygen which speed up the deterioration process. Third, they are given salts and preservatives to further delay cellular breakdown.
2007-02-08 07:48:15 · answer #1 · answered by PamV 3 · 1⤊ 0⤋
They are canned fresh and stay fresh and therefore take longer to break down.
Your regular potatoes from the supermarket have had more exposure to oxygen.
I use canned organic tomatoes for sauces and find the same thing and they actually taste more fresh than tomatoes from the Supermarket.
2007-02-08 07:29:33 · answer #2 · answered by Anonymous · 0⤊ 0⤋
they are treated with sodium bisulfate,calcium chloride,and calcium disodium edta which stops the mush.
2007-02-08 07:30:34 · answer #3 · answered by Anonymous · 0⤊ 0⤋
preservatives they add to them
2007-02-08 07:25:58 · answer #4 · answered by Ðêù§ 5 · 0⤊ 0⤋
PRESERVATIVES, PRESERVATIVES, PRESERVATIVES.
2007-02-08 07:26:54 · answer #5 · answered by ? 3 · 0⤊ 0⤋