The important science of Potato Thermodynamics
Posted on March 7, 2006, by Conor O'Neill, under Cooking, Humour.
A phrase I have used many times in the past: “Only in Japan”.
Check out this story over on Lifehacker on how to peel a potato with you hands. Yet another piece of must-see pop culture from YouTube. I think I’m getting addicted to that site.
I have my doubts if it’d work with a good old fashioned Irish floury spud. But I’m going to try!
[tags]Potato, Thermodynamics, Japan, YouTube, Spud[/tags]
Podchef on March 7, 2006
Looks like a viable way to peel a spud to me. And to think all the Irish Chefs standing around a spud pot frantically burning their fingers as they peel the tatties before service never thought of this one. . . .
For those who are out there saying why? Why not peel the spud before cooking it? I answer with FLAVOR–the skin provides both extra flavor, and it keeps the potato from getting waterlogged leading to fluffier champ. I’d say hot milk is a must if your chilling the things in ice though.
Thanks for this gem of a find man.