3 ms·

I'm not sure this is true. Like you said, the cooking of the inside is a function of the water vapor escape, which is a function of temperature and wrapping.

I'm not sure this is true. Like you said, the cooking of the inside is a function of the water vapor escape, which is a function of temperature and wrapping. People elsewhere in this thread have said they have tried both methods, and commented on how when deep frying a whole baked potato, the escaping water vapor causes the oil to visibly, vigorously boil, but this doesn't happen with rosin, suggesting the vapor remains trapped inside. While liquid water cannot go above 100C, water vapor certainly can. That water remains in the potato after cooking can just be re-condensed vapor. How the expanded gas would remain in the potato I have no idea. My interpretation is that the difference from deep-frying is that something about the rosin method prevents as much water vapor from escaping. Maybe it's just typical cooking temperatures, and a deep fryer set to the same temperature as the rosin pot would yield a similar result, they just usually aren't set to that temperature.

jpalomaki 2y ago
How about wrapping the potato on something that seals it before heating it up? Some recipies instruct you to wrap the potatoes with aluminium foil. I’ve always thought this is useless, but maybe should give it a try.
crazygringo 2y ago
Probably the rosin is just at a lower temperature. Set oil to 275°F instead of 350°F and you'd achieve the same effect, if that's the case. (As you suggest.) Or if the rosin is creating some kind of impermeable seal (unlikely since it's liquid at this temperature, but let's suppose it chemically reacts with the skin somehow) then you achieve the same thing by wrapping the potato in aluminum foil. That's the whole reason for foil around baked potatoes at steakhouses. The point is, the rosin isn't doing anything special you can't already easily do. There's no special flavor here.
- 1attice 2y ago
  > The point is, the rosin isn't doing anything special you can't already easily do. There's no special flavor here. Pure armchair-ism. There's only one way to find out.

jpalomaki 2y ago

How about wrapping the potato on something that seals it before heating it up? Some recipies instruct you to wrap the potatoes with aluminium foil. I’ve always thought this is useless, but maybe should give it a try.

crazygringo 2y ago

Probably the rosin is just at a lower temperature. Set oil to 275°F instead of 350°F and you'd achieve the same effect, if that's the case. (As you suggest.) Or if the rosin is creating some kind of impermeable seal (unlikely since it's liquid at this temperature, but let's suppose it chemically reacts with the skin somehow) then you achieve the same thing by wrapping the potato in aluminum foil. That's the whole reason for foil around baked potatoes at steakhouses. The point is, the rosin isn't doing anything special you can't already easily do. There's no special flavor here.

1attice 2y ago
> The point is, the rosin isn't doing anything special you can't already easily do. There's no special flavor here. Pure armchair-ism. There's only one way to find out.