Comments on: The important science of Potato Thermodynamics http://conoroneill.com/2006/03/07/the-important-science-of-potato-thermodynamics/ Local stuff and other stuff from a blow-in Fri, 11 May 2012 17:02:59 +0000 hourly 1 http://wordpress.org/?v= By: Podchef http://conoroneill.com/2006/03/07/the-important-science-of-potato-thermodynamics/comment-page-1/#comment-456 Podchef Tue, 07 Mar 2006 15:09:10 +0000 http://conoroneill.com/2006/03/07/the-important-science-of-potato-thermodynamics/#comment-456 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. 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.

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