What is reddish -brown potatoes?

Technically speaking, reddish -brown potatoes are one of any roughly textured varieties of brown tubers. The word "reddish brown" means "rough" and with this additional name you can describe a number of different potatoes. However, the deadline took over more special importance in the United States and Canada. In these markets, the products marked "Russet" are almost always Russet Burbanks. Russet Burbank is a hybrid potato known for its taste consistency and long life.

How Russet Burbank came

potatoes of all varieties are generally considered indigenous for South America. Already in 1500, Spanish and Portuguese explorers brought potato plants to Europe, where they were cultivated and eventually brought back through the Atlantic to grow as crops in settlements in New England and South Canada. Some of the transplanted varieties prospered in the so -called "New World", but others were more difficult to grow. Rough winters and dry soils produced by cultivation difficult.

first settlers and colonists used the potatoRY exclusively for animal feed. The unpredictable shape and somewhat bland taste caused them that most farmers generally did not like. All of this has changed when Massachusetts Horticulturist Luther Burbank created a hybrid today recognized as standard ressset potatoes.

Burbank began in the middle of the 18th century the intersection of potato plants, convinced that this crop could easily grow and tasty. Russet Burbank hit both of these goals and also proved to be very resistant to disease.

Growth in Idaho

pioneers who traveled to the west throughout the United States brought with them seedlings of Burbank plants and Burbank himself eventually settled in California. Resset potatoes grew extremely well in the silence, milder western soil and eventually became the primary agricultural crop of the northwest state of Idaho.

Idaho Farms grows the vast majority of all potatoes used inThe United States and exports are also a large enterprise. The term "Idaho potatoes" became a common synonym for Russet Burbank on most markets around the world.

distinguishing characteristics

Reseset potatoes can be easily identified according to its large size and rough, inconsistent brown leather. Most of the red -axes measure between 5 and 8 inches (about 13 to 20 cm) and are usually about 3 inches wide (about 8 cm). The meat is white and very strong.

culinary use

Most French fries made in North America and Europe are made from red potatoes. The relatively uniform size and even the texture of the potatoes is ideal for mowing and frying and creating doses that taste practically identical no matter how many different crops have been used.

Russet potatoes are commonly cooked in soups or stews or cooks and nudges. When sliced ​​and fried, they are often referred to as "homemade fries"; Baking is also common, either in slicesor pieces.

Ressset potatoes can also be baked whole, then served with various spices-beifies, sour cream and common cheese, but inventive chefs serve so-called "baked potatoes" or "potatoes of jackets" with everything from beans and steamed vegetables to curry. The neutral flavor of the tuber is paired well with different tastes and textures.

Potato chips or chips are one of the only foods for which the reddish is not particularly suitable. This is partly due to the high content of red starch. When thick carbohydrates are thin and fried, they tend to crystallize and darken, which many consumers and manufacturers consider unacceptable. Standard yellow potatoes or hybrids cultivated specifically for splitting are much more common for this particular application.

nutritional value

Russet potatoes are rich in vitamins C and B6 and have one of the highest antioxidant levels of any tuber. Antioxidants are strong substances thatEré helps protect the body cells from free radicals, which are expected to contribute to cancer, among other things.

The average restet potato also contains a considerable amount of iron, protein and fibers. However, all three of these nutrients occur mainly in the bark. Potatoes that peeled or meal often give only a little more than trace minerals. This is not to say that eating only reddish -brown meat is unhealthy - it is simply not as healthy, such as the tuber consumption in full and many key nutrients will be lost.

Nutritional value with red potatoes is increased by cooking. Although tubers can be consumed raw, it is rare; Uncooked, they are often bland, crunchy and for many, all except inedible. Cooking in any style has the advantage of softening meat and also inducing the full force of all vitamins and minerals.

life of storage and warehouse

Usually, Russet Potatoes have several weeks of durability. Lasts the longest when they areStored from direct sunlight, ideally in a cool place. However, cooling is not recommended. The excess of the cold can cause the starches to turn into sugars, which changes the taste and can lead to a rapid disintegration and beach. The bottom shelves of the pantry or behind the closed door of the cabinets are usually the best place for raw reddish brown.

It is usually best to cook red -brumburics within two weeks of purchase. After this point, the potatoes tend to soften and can start growing "eyes". The eyes are a little more than the sprouts, which, if they were buried in the soil, would lead to new reddish potato plants. The potatoes that germinated are by no means unnecessary, although most chefs remove their eyes before cooking a knife or a stiff brush. Eyes are not toxic or harmful, but they are usually somewhat out-footing.