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Hmm nothing in this article explains the effect the rosin is supposed to have? "This is the best way to cook potatoes. Everything about it is difficult and dan
by bjackman 2y ago
Hmm nothing in this article explains the effect the rosin is supposed to have?
"This is the best way to cook potatoes. Everything about it is difficult and dangerous. You have to try it!"
- FounderBurr 2y agoIt probably has to do with the boiling point of pine resin. There are probably other less noxious substances that boil in the 300c range that would produce similar results without the risk of fire or poisoning.
- pinkmuffinere 2y ago+1, I desperately want to know why I should try this.
- LarsAlereon 2y agoIt's basically just deep frying in an uncommon (and possibly not food-safe?) oil.
- NelsonMinar 2y agoI can't find the reference but another article I read asserted the higher cooking temperature made a better texture of potato.
- OJFord 2y agoThat frustrated me too. I suspect it's hardening around the skin of the potato (hence can't eat the skin) and essentially letting the potato steam itself? Kind of like if you deep-fried it submerged in oil, but with even less ingress, and much less than boiling. I commented this elsewhere and someone suggested sous vide ought to be very similar then, of course. (Added benefit perhaps: you can eat the skin!) Only difference might be that the rosin can get hotter, more like oil, than boiling water circa 100C.
- croisillon 2y agoI guess a similar effect of “steaming potato within its hardened skin” can be reached wrapping potatoes in aluminum and then putting them in a fireplace
- OJFord 2y agoI've done that on barbecues & beach bonfire/barbecues - I wouldn't say it's different from an oven baked potato particularly. Not that I know that rosin-cooked is markedly different (to me) either of course.
- schwartzworld 2y agoDeep frying is probably a closer approximation.
- msrenee 2y agoIf you've never done it, deep fried whole potatoes are amazing. It gets creamy in a way that good mashed potatoes do. Just be careful as they can explode like anything else with a lot of water. You want to poke holes in it so the steam can escape. I will not allow myself to purchase a deep fat fryer because it's not healthy to live exclusively off of fried potatoes and associated toppings.
- ricardobeat 2y agoThe potato itself will not go above 100C until the entirety of its water has boiled off, so that’s unlikely to have a meaningful effect. I imagine deep-frying, or a slow confit will have the exact same effect with a lot less danger.
- fakedang 2y agoYeah, got the same vibe from the article. Try cooking in this possibly noxious stuff, it's the best! You need a dedicated setup to cook your potatoes and you can't even eat the skin. That for me is an instant disqualifier.
- cogman10 2y agoDon't worry, if you accidentally pierce the skin you'll simply poison yourself.
- whywhywhywhy 2y agoThe skins the best bit of a baked potato anyway, if you’re just gonna eat the inside then mash or roast would be better anyway.