In the mood for more food science? Check out PBS Digital Studios’ newest show–Serving Up Science! https://www.youtube.com/channel/UClJ8BxAuS5hDlTnlZoDPV5w
Making delicious roasted potatoes is all about finding the right texture and consistency. Here at Reactions, we were inspired to give it a go after seeing J. Kenji Lopez-Alt’s delicious recipe on Serious Eats. Today we’ll use chemistry (are you surprised?!) to create the roasted potatoes of your dreams. Get ready to wow your family and friends this holiday season.
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Producer: Andrew Sobey
Writer: Samantha Jones, Ph.D.
Scientific Consultants: Matt Hartings, Ph.D., Ryan Elias, Ph.D., Robin Spelbrink, Ph.D., Michelle Boucher, PhD Brianne Raccor, PhD
Executive Producer: George Zaidan
Production Manager: Hilary Hudson
Best roast potatoes from serious eats
Improving potato nutrition with processing
Cooking treatments and potatoes
The influence of potato chemical composition on crisp texture
The texture of crisps depended on the content of starch in potato tubers and nitrogen substances and non-starch polysaccharides. Among non-starch polysaccharides, protopectins had the most important influence on crisp texture.
Comparison of potato amylopectin starches and potato starches — influence of year and variety
Survey of Major and Minor Sugar and Starch Components of the White Potato
The determination of the cooking quality of potatoes
Best for mashed potatoes
Encyclopedia of Food Sciences and Nutrition
Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties
The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.
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