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The article linked in another comment offers this by way of justification: > "Because none of the potato’s flavor or aroma compounds can escape, you get the mo
by ajkjk 2y ago
The article linked in another comment offers this by way of justification:
> "Because none of the potato’s flavor or aroma compounds can escape, you get the most intense potato flavor you’ve ever experienced,” Brock says. “And they’re steaming in their own water, which is why you get a totally unique texture."
- morkalork 2y agoCould you shrinkwrap and sous-vide a potatoe for the same effect?
- jszymborski 2y agoStrikes me to be the case.
- anon84873628 2y agoThe article says the potatoes bubble and eventually float to the top as water is released. So surely some other volatile compounds could be released too? Perhaps compounds cannot be dissolved in the rosin as they are in a pot water? But then why is it better than regular baking? Sous vide would certainly trap everything, but then again, we want a potato that is ultimately dry on the outside. What if instead of rosin we used something safer and more available, like a cooking oil? I bet deep fried potatoes would taste quite good! :-P
- 1attice 2y agoRegular cooking oil would probably be insufficiently viscous to seal the potatoes. Again, there's only one way to find out.
- anon84873628 2y agoThank you. TFA does not seem to say why they are so good...
- saaaaaam 2y agoAnd yet the article clearly says that the rosin will bubble because odd water escaping. If water can escape why can’t the aroma compounds?
- jfengel 2y agoIf it's only a slight bubble, then it's much less water escaping than in conventional cooking techniques. Frying potatoes give off so much water it gives the impression of a rolling boil.
- Moru 2y agoAny article that says "potato flavours" without specifying what kind of potatoes should be taken witha large grain of salt. Try almond potatoes and you will eat nothing else.
- jfengel 2y agoIn the US, the default potato is the Russet. It has a good flavor and is well suited to high temperature cooking. I'd be practically certain that is what is intended. It's possible it means a semi waxy white potato, which would be contemporaneous with the historical setting. It is very unlikely to mean any of the thousands of more exotic varieties.