Quote:
Originally Posted by loeb
I'm going to try this, that would solve the problem with small ones [ok, usually my chickens are solving this problem  ] I am freezing some right now, and wanted to ask : is it important what kind of potato we are freezing? I mean if its starchy or waxy .. I am freezing some leftovers from my potatoes grown from TPS, and I just boiled the rest of it for chickens and tried few, and they are starchy or incredibly starchy.. Like, big visible starch grains shining inside like a little diamonds.. |
I think either would be fine.
It is a process that is in the making.
I have found that the soaking in water and rinsing keeps them from turning black.
I found this out by accident.
Worth