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Black Spots after Piercing Potatoes

Dec 2, 2011
Q: We held a large banquet last night. We scrubbed and pierced the potatoes (some of them pierced with a fork), wrapped them in foil and baked them the next day.  We were horrified when we cut the "fork" pierce potatoes to find them black where they were pierce with the fork.   Is there any way to prevent that from happening? That didn't happen on the knife pierced ones.
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Using fresh potatoes for French fries

Oct 11, 2011
Q: With the rising cost of frozen French fries we are exploring doing more potatoes from scratch, your thoughts? At our school we have moved more towards using fresh potatoes, any tips on washing them?
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Sugar in French fries

Sep 30, 2011
Q: I have heard that sugar is the enemy of making French fries turn out golden brown. Why is that? Doesn’t the sugar give the fried potatoes its great color?
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Potato Salad: Texture and Absorption

Aug 11, 2011
Q: When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”.  Also, do I cool the potatoes before dressing them?When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”.  Also, do I cool the potatoes before dressing them?  If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?
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Cooking a Large Number of Potatoes at Once

Jun 30, 2011
Q: I need to bake 60 potatoes and I have two kitchen wall ovens. The larger oven has two racks and the smaller has one rack. I will split them by putting 40 in the bigger oven and 20 in the smaller one. What's the best way to bake them (temperature and for how long)?
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