UPDATE: How long can potato stay in salted baking soda water in the fridge?
A few days ago I submitted a post asking how long fries could sit in baking soda and salt water in the fridge.* The only two replies I received said something to the effect of "It's mush! Toss it!" Then, my entire post was erroneously labelled a food safety question (it wasn't) and unceremoniously deleted. The only thing that concerned me was a red tinge to the water, but the raw fries themselves were still white and far from a state of mush. I am here to tell the world that I made the best fries I have ever made from fries that brined in the fridge in soda/salt water for 4 days. They were crispier than what I usually find, and nicely salted throughout. My main concern was that it would be too salty, and as per the comments, "mush." They were perfect. 2 medium batonnet-cut russet potatoes Approx. 2 litres of water 1 tsp. baking soda 2 TBS salt Combine and let sit in fridge for days, disregard advice that it says it won't work, deep fry, and enjoy. I also found this recipe* in which a pro chef ferments her fries in brine for five days at room temperature, only without baking soda. submitted by /u/McDaddyos [link] [comments]
A few days ago I submitted a post asking how long fries could sit in baking soda and salt water in the fridge.* The only two replies I received said something to the effect of "It's mush! Toss it!" Then, my entire post was erroneously labelled a food safety question (it wasn't) and unceremoniously deleted.
The only thing that concerned me was a red tinge to the water, but the raw fries themselves were still white and far from a state of mush. I am here to tell the world that I made the best fries I have ever made from fries that brined in the fridge in soda/salt water for 4 days. They were crispier than what I usually find, and nicely salted throughout. My main concern was that it would be too salty, and as per the comments, "mush." They were perfect.
2 medium batonnet-cut russet potatoes
Approx. 2 litres of water
1 tsp. baking soda
2 TBS salt
Combine and let sit in fridge for days, disregard advice that it says it won't work, deep fry, and enjoy.
I also found this recipe* in which a pro chef ferments her fries in brine for five days at room temperature, only without baking soda.
[link] [comments]
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