3 ms·
The 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,
by ricardobeat 2y ago
The 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!