TODOS LOS CORTES Y USOS DE LA PAPA O PATATA 🟥⬜🟥 #tecnica #cocina #cortes #seguridad #rapido #receta

The potato (Solanum tuberosum) is a plant from the Solanaceae family cultivated almost worldwide for its edible tuber. It is native to southern Peru and was introduced to Europe by the Spanish conquistadors; today, it is one of the world's main crops. Numerous varieties can be found year-round, but mainly in the fall and winter months. In Peru, there are more than 4,000 types of potatoes, but there are two categories: silky potatoes and floury potatoes. Choose clean, intact, firm tubers that have not been frosted, have not sprouted, and are free of greenish discoloration on the outside. If potatoes take on a greenish color, it is not due to unripeness, but rather to the presence of solanine, a bitter-tasting glycoalkaloid with toxic properties. Do not accept refrigerated potatoes (they rot quickly), nor those with blemished skin, traces of rust, or greenish skin, or those with a soft, watery consistency and black marks when cut. Store potatoes in silage, in a cool place (10 to 12°C maximum), away from light, rodents, and insects. Temperatures above 15°C and light considerably accelerate potato development, giving it a sweet and slightly bitter taste. It shrivels, germinates when not treated against this, and rots quickly. When tubers sprout, toxic solanine alkaloids are formed; therefore, potatoes and sprouts should be absolutely excluded from the diet.