What Are Those Sprouts That Grow on Potatoes? (And Are They Safe to Eat?)

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美女视频黄频大全视频No matter how hard you try to conserve food, finding the occasional piece of produce rotting in your fridge is unavoidable. But a vegetable's expiration date isn't always obvious. Before it rots, a potato may grow knobby, greenish bumps on the outside that weren't there when you bought it. They may not look appetizing, but are potato sprouts unsafe to eat?

美女视频黄频大全视频 are simply a sign that a potato is trying to grow. When they're harvested, potatoes enter a natural dormant state, but they only stay that way for so long. After enough time has passed, tiny tubers will erupt from the potato's "eyes" or buds. If the potato were still in the ground, these sprouts would eventually form new plants.

美女视频黄频大全视频The question of whether or not a sprouted potato is still OK to eat is complicated. The sprouts themselves shouldn't be eaten, as they contain high concentrations of the toxins solanine and chaconine. These toxins, called glycoalkaloids, can cause headaches, vomiting, and digestive issues when consumed in high quantities.

But cutting the sprouts off the outside of a tuber doesn't automatically make it 100 percent nontoxic. recommends tossing out any potatoes that have grown sprouts, though that may be a very cautious approach. Toxic glycoalkaloids are present throughout potatoes, but they're most concentrated in the eyes, skin, and sprouts. The Poison Control also advises against eating potato peels under any circumstances.

Dr. Rich Novy, a geneticist from the USDA Agricultural Research Service, told that potatoes that have sprouted are fine to eat in most cases. The biggest chemical change that takes place when a potato sprouts is the conversion of starches to sugars to feed the growing buds. If a potato still feels firm after the sprouts have been removed, it has most of its nutrients and can be salvaged. But if it feels soft and wrinkly, it's gone bad and should be tossed out.

The best way to avoid making tough decisions about old produce is to store it properly. Here's where you should be keeping美女视频黄频大全视频 fruits and vegetables to make them last longer.

4 Helpful Tips for Freezing Food

hedgehog94/iStock via Getty Images Plus
hedgehog94/iStock via Getty Images Plus

Freezing food is a great way to extend its shelf life. You can freeze individual ingredients or preserve entire meals that can be reheated quickly. from the provided us some tips for freezing food safely.

1. To freeze most vegetables, cut them to size and then blanch.

Most vegetables (including broccoli, green beans, cauliflower, and Brussels sprouts) should be blanched first to preserve color and flavor. First, cut the vegetables to the size you’ll want to cook/serve later. Then, boil briefly in salted water—how long depends on the type of vegetable and the size of the pieces, but for the vegetables we've mentioned here, (or until tender) should do the trick. Next, drain the vegetables and immediately cool in an ice bath, which stops the cooking process. Drain again.

美女视频黄频大全视频Before your vegetables get anywhere near the freezer, make sure they're dry: The less water your ingredients retain, the better they’ll hold up in the freezer and resist harmful freezer burn. You can use a salad spinner to remove water and/or pat individual pieces dry with paper towels.

Next, spread the individual pieces out on a parchment-lined cookie sheet and freeze for around an hour. This will prevent them from turning into one big frozen clump in the freezer. Finally, store food in a freezer bag or airtight container, removing as much air as you can. You should only use plastic containers or tempered freezer-safe glass, like Pyrex.

How to Use After Freezing: Frozen vegetables can be used straight from the freezer. You may need to cook them slightly longer to get rid of any water they’ve retained, but they can be incorporated into stir-fries, soups, and other dishes quite successfully.

2. Skip blanching for tender vegetables and fruits.

Tender greens like spinach can be frozen without blanching. Bell peppers and sliced or diced onions can, too—just clean and dry them as well as possible. Fruits can be frozen raw as well. Just spread them out on a parchment-lined cookie sheet and “pre-freeze” to avoid clumping. Then bag them, removing as much air as you can.

How to Use After Freezing:美女视频黄频大全视频 Fruits can be eaten or thrown into smoothies still frozen, or defrosted for a snack. You don’t want to defrost and then refreeze, though, so take out only the amount you’ll want to eat in one sitting.

3. Make sure soups and stews are cool before freezing.

Placing hot items in the freezer can raise the ambient temperature, which can cause issues like freezer burn if it leads to items unfreezing and refreezing—so let cooked soups and stews美女视频黄频大全视频 cool before placing them in the freezer.

美女视频黄频大全视频For maximum safety, you want to cool the food as quickly as possible so it spends a minimal amount of time in the “danger zone” of temperature where bacteria can grow. To do this, you can divide hot items into smaller containers—more surface area means things will cool faster, so a flat freezer bag will cool faster than a deep pot or bowl.

美女视频黄频大全视频You can also use an ice bath to quickly bring down the temperature of prepared foods. Fill the sink (or a large bowl) with cold water, add ice, and dip the entire cooking vessel into the cold water, making sure the water level doesn’t rise high enough to get into your food. Stirring the hot food inside the cold water bath will reduce its temperature much faster than sitting out at room temperature or in the refrigerator.

How to Use After Freezing: Prepared foods like soups and stews can be heated up in a pot right from the freezer. You may need to microwave them for a few seconds to release them from their containers—otherwise just heat in a pot until they reach serving temperature.

4. Wrap meats with plastic and foil before freezing.

美女视频黄频大全视频Raw vacuum-sealed meat can be frozen as-is. Otherwise, wrap meat tightly with plastic wrap and foil. Don’t forget to label any items you won’t be able to identify later. Putting the dates on the foil will also help you remember what items are oldest, so you can use them first.

美女视频黄频大全视频Chef Frank also recommends sticking your newest items deep into the freezer. This will freeze them faster, and will also encourage you to first use the older items that are up front in the freezer.

He also advises against packing your freezer too tightly. While modern freezers can be filled quite a bit, you still want to provide enough room for air to circulate—otherwise the back of the freezer will stay cold, while the front will get relatively warm quickly, especially if you’re repeatedly opening the freezer.

How to Use After Freezing: Frozen meat should be thawed in the refrigerator overnight. Large pieces of meat like a chicken may need two days in the fridge, while a large turkey could take three. The refrigerator provides a safer temperature for thawing compared to letting food sit out on the counter. If you need to speed up the process, you can run the frozen meat under cold water.

The Super Luxe History of Pineapples—And Why They Used to Cost $8000

baibaz/iStock via Getty Images
baibaz/iStock via Getty Images

Though native to South America, pineapples (scientific name: Ananas comosus) made their way to the Caribbean island of Guadeloupe, and it was here that Christopher Columbus first spotted their spiky crowns in 1493. Columbus and his crew took pineapples back to Spain, where everyone loved how sweet this new, exotic fruit tasted. They tried to grow them there, but because pineapples need a tropical climate to grow, Europeans didn’t get very far. The only pineapples they could get their hands on had to be imported from across the Atlantic Ocean, a time-consuming trek that often resulted in bruised, rotten fruit.

Later, in the mid 17th century, pineapples were in a few hothouses in England and the Netherlands, in conditions that mimicked the warm temperature and humidity levels needed to produce the fruit. Because they were in high demand and low in supply, only the extremely wealthy could afford pineapples. Monarchs such as Louis XV, Catherine the Great, and Charles II (who even of his gardener presenting him with a pineapple) enjoyed eating the sweet fruit, and pineapples came to symbolize luxury and opulence.

In the American colonies in the 1700s, pineapples were no less revered. Imported from the Caribbean islands, pineapples that arrived in America were very expensive—one pineapple could cost as much as $8000 (in today’s dollars). This high cost was due to the perishability, novelty, exoticism, and scarcity of the fruit. Affluent colonists would throw dinner parties and display a pineapple as the centerpiece, a symbol of their wealth, hospitality, and status, instantly recognizable by a party’s guests. Pineapples, however, were mainly used for decoration at this time, and only eaten once they started going rotten.

To underscore just how lavish and extravagant pineapples were, consider the pineapple rental market. The fruit evoked such jealousy among the poor, pineapple-less plebs that people could, if they wished, pay to rent a pineapple for the night. Before selling them for consumption, pineapple merchants rented pineapples to people who couldn’t afford to purchase them. Those who rented would take the pineapple to parties, not to give as a gift to the host, but to carry around and show off their apparent ability to afford such an expensive fruit!

Throughout the 1700s and 1800s, artists depicted pineapples to symbolize hospitality and generosity. Napkins, tablecloths, wallpaper, and even bedposts were decorated with drawings and carvings of pineapples in order to make guests feel welcome. If people couldn’t afford to buy or rent the real fruit, they bought porcelain dishes and teapots in the shape of a pineapple, which became hugely popular starting in the 1760s. 

But fast-forward to 1900, when industrialist James Dole started a pineapple plantation in Hawaii, hoping to sell and distribute the fruit with his business, the Hawaiian Pineapple Company, which would later become the Dole Food Company. He was hugely successful—for seven decades, his produced more than 75 percent of the world's pineapples—and the company is still going strong. Love for the fruit hasn't waned either, and they are still a . And it's Dole who helped contribute to the pineapple’s evolution from overpriced, luxe commodity to accessible treat for the masses.