Elizabeth Schneider

Potato (Specialty Types): Pink-fleshed types (Rose- to Red-Skinned)

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Vegetables from Amaranth to Zucchini

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

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Pink-fleshed types are also highly variable, although they are generally more moist. You may read that vinegar in the cooking water holds the color, but it does not. It slows cooking, produces an uneven texture, reddens blue hues, and merely concentrates pink on cut surfaces.

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Vegetables from Amaranth to Zucchini

Potato (Specialty Types)

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