3 ms·
I'll have to dig through the references, because what I really want an answer to is where the bad stuff is and how safe/risky it is to just cut out those areas
by Scoundreller 5y ago
I'll have to dig through the references, because what I really want an answer to is where the bad stuff is and how safe/risky it is to just cut out those areas while eating the rest.
IE: Take a potato that has sprouted and take samples of different distances from that sprout. It's not like the potato has a circulatory system that moves the bad stuff around.
- spockz 5y agoThis would be good to know. I always cut out a safe distance from the sprout. Usually it is black and green. The rest I keep.
- mmastrac 5y agoThis feels like a "reduce your risk to as close to zero from an already ridiculously small risk" article. I've been cutting bad parts of potatoes off my entire life with no ill effects. If the potato is soft, take off the skin. If the potato sprouts, cut around the sprout (including any off-coloured flesh). After you cook the potatoes, look for any dark spots and cut those away.
- Hendrikto 5y ago> I've been cutting bad parts of potatoes off my entire life with no ill effects. Another datapoint: I also do that and never experienced problems.