Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why do dumplings turn black?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do dumplings turn black?),it will help you,my kids.
these are poataoes dumplings left to sit for 12 hours before being cooked.
Answer:
decomposing is the answer. Because when they are in their coatings, they tend to protect themselves from atmospheric gasses (eg. O2, CO2, N2, Methane, as well as temp. altermation). They simple tend to decay faster. What I mean by decay, is that the chemical formula of the white stuff (of the potatoes) tend to be changed chemically with the additional gasses and probably dfference in temperature.
i think it's the starch that goes black when in comes in contact with air.
'arcanehex' is probably right - which would be why it is suggested to put peeled potatoes into a bowl of cold water until they're chopped, sliced, etc.
oxidation ( so they don't have to go back)
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Why do dumplings turn black?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do dumplings turn black?),it will help you,my kids.
these are poataoes dumplings left to sit for 12 hours before being cooked.
Answer:
decomposing is the answer. Because when they are in their coatings, they tend to protect themselves from atmospheric gasses (eg. O2, CO2, N2, Methane, as well as temp. altermation). They simple tend to decay faster. What I mean by decay, is that the chemical formula of the white stuff (of the potatoes) tend to be changed chemically with the additional gasses and probably dfference in temperature.
i think it's the starch that goes black when in comes in contact with air.
'arcanehex' is probably right - which would be why it is suggested to put peeled potatoes into a bowl of cold water until they're chopped, sliced, etc.
oxidation ( so they don't have to go back)
correctness,It's Non-profit and only for informational purposes.
- african-american terminology?
- What is the best vegetarian quesadilla recipe?
- Jackass says what?
- Can someone please tell me how to make mochi.. a japanese sweet.. soft and chewy
- are there any argentine bars in new jersey?
- rice wine vinegar vs rice vinegar?
- What is Natto, and how much should it cost (in the US)?
- Do Skittles float?
Related Question about Food and Health
- Why do curries make people fart?
- Why do Filipinos like to eat food that smells bad?
- Why do folks "up North" not seem to know about a famous Southern food
- Why do Germans have so many different types of bread?
- Why do ginsters call there pasties cornish when they made in devon?
- Why do greek people always cook green beans with tomato sauce on it?
- Why do I always see Mexicans in Chinese restaurants but I never see Chinese in M
- Why do i get a headache after eating chinese blackbean sauce dishes?