All right everyone welcome back to cooking with Cody so today
I'm sorting through my potatoes, which have come from my gardening series. You can see here
I've got a big box full of the A grade the large eating's potatoes, down here
I've got some of the B and C grade potatoes
Over here, I've got
probably the D grade they're a little bit damaged
and are maybe starting to rot and
these over here the Fs. They are already rotted essentially
These will probably get thrown either into the compost, garbage or I throw them to the chuckers
They might eat them, but I'll finish sorting these out later, but I think today we're actually going to focus on these ones here
It says see if we can make something from them. So the first thing
I'm going to do is peel and cut most of the bad parts off of these potatoes
Don't know why but this cat really likes potatoes *meow*
So there's the peeled potatoes
Looks like I got
Three point three three kilograms of it
So now what am I going to do with all these potato pieces?
They are quite edible I could certainly boil them and turn them into mashed potatoes like I did with the other batch of rejects
Which was quite good
or I could do something a bit more sciency and
Extract the starch and turn it into sugar. I think this sounds like fun
Yeah, let's get the starch out
They're thinking about it
All right, so here we are. The ground-up potato stuff
It looks like it's pretty fine, and I think I'm gonna run it through a sieve
and if I can and
Grind the larger pieces again, I think I've extracted most of the starch already. We just got to get it separated from this pulp
Starch quite heavy, so it settles out of the liquid you can see my crude starch right here
Yeah
Here's all the fiber that I separated it out of it and this potato water if you're serious about getting some potassium
Drink this it's got way more than banana would have.
To wash it I've dissolved the starch and water again, and I'm gonna pour it through a screen into a settling column
So it's the next day, and I have successfully washed the starch so it's mostly clean now
There is a dark layer of something in here
I'm not entirely sure what that is you can see it settling out
Multiple times in this exact same position in the time-lapse it'll put in the end. If you know what that is
please let me know. Let's dig this out of here
Just like this let's put it into this bowl that I got here
So here's the starch is still wet so I don't really know what it weighs
But this has got to be at least a pound of starch here, so I think I got a pretty good recovery
Or either they were really starchy potatoes
You know the dark pieces they do appear to be a little bit purpley
So maybe the dark colored starch is due to the purple potatoes
It settles out a different time maybe because the particle size is a bit different
That's my working about this
Let's turn this into sugar. So to illustrate what I'm going to be doing let's take some pieces of noodle here
And let's call these are glucose molecules. You know C6H12O-someting
And these glucose molecules in order to form starch which I am representing here by these
longer noodles you have to stick them together, but in order to stick them together you have to remove water from the
Bonding area so as they come together water is formed
So that water is
Leaving the system and these glucose or sugar molecules are linking up. To slip them back apart
You have to add water back in to cut them apart
break the
starches
into sugar
now
enzymes can do this or
It can happen just naturally in water because water likes to get into things
But it will happen a lot faster, if the water is of a low pH
So it's very acidic or if the temperature is very high.
I am going to do both of those things and put this in an acidic high temperature environment
Potato black
That's about the same stuff as corn starch, and they're both starch I would expect that
All right, so I'm going to pour the starch off into a pan
And add some water because the hydration reactions do need
Quite a bit of water. Also, I don't want to starch to get too goopy
while I'm cooking it. All right so the pH looks like it's around 6.3 right now
So I want to lower that to approximately
1.5
Probably a little bit below 1.5
So I'm adding some hydrochloric acid, which is the same type of acid as you have in your stomach.
I think vinegar or cream of tartar could work for this
But I've never tried it
Sulfuric acid would be the best for this because it's fairly easy to remove, but unfortunately, I don't actually have any
Sulfuric acid that is food grade at the moment now that I've acidified the mixture
I'm going to flip it over into some pint and a half jars
This is because my pressure canner is made of aluminum
Which really can't handle the
Hydrochloric acid the idea is that the high-pressure will keep the water from boiling until it reaches a higher temperature
Now the higher the temperature the faster this will go in fact for every 10 degrees Celsius
I can increase the temperature the reaction rate should roughly double
Possibly even more than that so you
Know adding around 15 degrees centigrade through putting in the pressure cooker. Yeah, that's definitely worth it
As it is it's gonna. Take a really long time
Now I can already hear you guys asking. Well. Why go through all this trouble
I not just throw in some malted corn or some amylase enzyme
and yes, that is the first step into producing fermentable sugars when you're making vodka from potatoes, but
The problem with that is the sugar produced is maltose and maltose isn't particularly sweet
And I don't know if you've ever had multi extract, but it's not very good on your pancakes
so
I'm doing this. I'm gonna produce some glucose syrup
Which is much sweeter
And we're rockin
I'm gonna let this pressure cook for about two hours, so see you then
Looks like we're getting there
Been in for two hours
So I shouldn't do that all right pressures off let's open this up
It looks like it's no longer gelatinous, so I'd say we're done
It is now sugar of course. There's still quite a bit of water in it, so we're gonna have to boil it down I
I actually canned it, didn't I?
I'm actually gonna pour off most of the top
leaving any sediment
at the bottom
Yeah, I'm gonna leave about that much. There's still some stuff that didn't dissolve
Now this mixture is still very acidic, so I'm gonna neutralize the acid with a little bit of sodium hydroxide
This will react with hydrogen chloride to form
regular table salt
in fact if you look on the ingredients of say
Some corn syrup here. You'll see salt is listed as an ingredient
you ever wondered why?
All right it looks like the pH is around
1.2
Which is about where I just left it. Let's put in a little bit diluted sodium hydroxide
Give this a stir
And we'll watch the pH come up
all right, that's pretty close I
I don't trust this pH gauge
a whole lot, but let's just take a little taste of this
Okay, it doesn't taste acidic anymore it does however taste sweet
All right, so I think that is my syrup. It'll probably get a little thicker once it cools
That's it that's definitely a syrup. I was starting to burn it. That's why I shut it off and when I did
let's grab a sample of this and
Have a taste test done. Hey *how ever you write that girls name* I got something for you to taste test for me
What is it?
It's my potato syrup
Is it gonna taste like potatoes?
Maybe. actually no. I have tasted it it doesn't taste anything like potatoes anymore
What do you think?
definitely sweet
um
Kind of caramelly
that's probably could I burned it
okay a little nutty
nutty
I would say it's got a little bit of even like fruity type
Yeah, I can see that
And it's definitely got a bit of a bitter like aftertaste it was really sweet up front, but
It's not bad.
No, it isn't. I definitely could eat it actually
Kind of resembles that's probably because it's basically glucose syrup itself
Like that pancakes syrup the fake maple stuff
Oh yeah, I can see that
You gotta put it on some pancakes?
Do we have any pancake mix stuff?
Check the cupboard next to the fridge
All right, let's put some concentrated potatoes onto my breakfast here
This is probably... they're really good or really bad for me
Probably the second one because I'm not starving peasant
Not bad though
alright pancake with potato syrup
I mean, it's not as good as like putting maple syrup on there, but listen dude
So I've transferred my potato syrup into this jar
Looks like 350
grams
In it looks like 270 no leaders there
Yeah, it's definitely denser than water
That is a syrup
Look at that. That's actually
Another small amount really in volume wise it's you know just over a cup there
And that I was taken out of three kilograms of potatoes
obviously, I will have had losses but
You know this is a really
Concentrated form of potato calories
I'd imagine most of the calories and the potatoes are sitting right here, and you could chug this
Or pour it on your pancakes or whatever
Kind of shows you how
You know
Eating syrups and stuff can really make you fat
This is got none of the fiber protein or vitamins
Anyway, hope y'all enjoyed. I'll see you next time