My Candy Stripped Beets Are Turning Black!!!

Discussion in 'Professional Chefs' started by thetincook, Nov 20, 2004.

  1. thetincook

    thetincook

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    At work, we use wedged then cooked baby candy stripped beets in several of our dishes, and the day after we cook them, they start getting black spots that get bigger and uglier.

    I have used the following methods: Sous Vide 137 deg F for ~40 min (they still get spots whille under sous vide ); simmering in escabiche liguid (sherry and sherry vinegar) for ~15, and cooking in a pan with EVO and minimal liquid with a parchment cover. In all these cases, they have been cooked untill they still have a little bite to them. Only the candy stripes get these spots, baby golds and red seem immune.

    Is there any way I can prevent this?
     
  2. pete

    pete Moderator Staff Member

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    It's only a guess, but I think you aren't cooking your beets long enough. I have had this problem in the past with potatoes that don't get fully cooked, they start to turn black. That is the only reason I can think of that they would be turning on you.