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That 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? Kin
by OJFord 2y ago
That 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.
- broken-kebab 2y ago>The potato itself will not go above 100C Why? Boiling water won't go above boiling point because it quickly looses energy with freely departing vapor. In a viscous environment energy removal may not be as quick, and thus temperature may rise above 100⁰C.
- ricardobeat 2y agoI have the impression there isn’t anything you can mix with water that would raise the boiling point more than a few degrees. You need pressure to go beyond, which a potato most definitely does not provide. Since the evaporating water becomes the easiest way for energy to escape, the internal temperature is bound by it. There seems to be a lack of literature regarding the internal temperature of potatoes, to the point that this thread itself is now one of the search results, so unfortunately I could not find further references!