Reactions | The Science of J. Kenji López-Alt's Roasted Potato Recipe @ACSReactions | Uploaded 4 years ago | Updated 1 hour ago
In the mood for more food science? Check out PBS Digital Studios’ newest show--Serving Up Science! 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.
Special thanks to Serious Eats and J. Kenji Lopez-Alt. Check out the original recipe here: seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Instagram! instagram.com/acsreactions
You might also like:
How to Fry a Thanksgiving Turkey Without Burning Your House Down
youtu.be/t9Dhhxnvt2Y
What's the Best Way to Cook Pasta?
youtu.be/gSOnxUBJs8A
What Happens When You Eat Too Much?
youtu.be/7VJ4cRWCpDw
How Does Cooking Affect Nutrients in Veggies?
youtu.be/6hFxSJcq-KU
Frying Your Way to Better Chicken
youtu.be/Vjj2OJBOQ_0
Why Can’t You Buy *Fresh* Olives?
youtu.be/oStoeHntfG8
Credits:
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
Music:
Sources:
Best roast potatoes from serious eats
seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
Improving potato nutrition with processing
ncbi.nlm.nih.gov/pmc/articles/PMC3650506
Vinegar roast potatoes
goodtoknow.co.uk/food/food-news/jamie-oliver-perfect-roast-potatoes-vinegar-trick-277885
Cooking treatments and potatoes
link.springer.com/article/10.1007/s12230-010-9150-7
The influence of potato chemical composition on crisp texture
sciencedirect.com/science/article/pii/S0308814601002606
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
sciencedirect.com/science/article/pii/S0144861701001746
Survey of Major and Minor Sugar and Starch Components of the White Potato
pubs.acs.org/doi/pdf/10.1021/jf60045a006
The determination of the cooking quality of potatoes
link.springer.com/article/10.1007%2FBF02886108
The perfect potato potatogoodness.com/wp-content/uploads/2016/08/Potato-Types-Brochure.pdf
Best for mashed potatoes
thekitchn.com/the-best-potatoes-for-mashing-ingredient-intelligence-212974
Potato varieties
cooksillustrated.com/how_tos/5404-potato-varieties
Encyclopedia of Food Sciences and Nutrition
sciencedirect.com/referencework/9780122270550/encyclopedia-of-food-sciences-and-nutrition
Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
tandfonline.com/doi/abs/10.1080/10408398.2012.684551?journalCode=bfsn20
Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties
onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1994.tb05583.x
The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
sciencedirect.com/science/article/pii/S0308814611009769
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.
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership
In the mood for more food science? Check out PBS Digital Studios’ newest show--Serving Up Science! 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.
Special thanks to Serious Eats and J. Kenji Lopez-Alt. Check out the original recipe here: seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Instagram! instagram.com/acsreactions
You might also like:
How to Fry a Thanksgiving Turkey Without Burning Your House Down
youtu.be/t9Dhhxnvt2Y
What's the Best Way to Cook Pasta?
youtu.be/gSOnxUBJs8A
What Happens When You Eat Too Much?
youtu.be/7VJ4cRWCpDw
How Does Cooking Affect Nutrients in Veggies?
youtu.be/6hFxSJcq-KU
Frying Your Way to Better Chicken
youtu.be/Vjj2OJBOQ_0
Why Can’t You Buy *Fresh* Olives?
youtu.be/oStoeHntfG8
Credits:
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
Music:
Sources:
Best roast potatoes from serious eats
seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
Improving potato nutrition with processing
ncbi.nlm.nih.gov/pmc/articles/PMC3650506
Vinegar roast potatoes
goodtoknow.co.uk/food/food-news/jamie-oliver-perfect-roast-potatoes-vinegar-trick-277885
Cooking treatments and potatoes
link.springer.com/article/10.1007/s12230-010-9150-7
The influence of potato chemical composition on crisp texture
sciencedirect.com/science/article/pii/S0308814601002606
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
sciencedirect.com/science/article/pii/S0144861701001746
Survey of Major and Minor Sugar and Starch Components of the White Potato
pubs.acs.org/doi/pdf/10.1021/jf60045a006
The determination of the cooking quality of potatoes
link.springer.com/article/10.1007%2FBF02886108
The perfect potato potatogoodness.com/wp-content/uploads/2016/08/Potato-Types-Brochure.pdf
Best for mashed potatoes
thekitchn.com/the-best-potatoes-for-mashing-ingredient-intelligence-212974
Potato varieties
cooksillustrated.com/how_tos/5404-potato-varieties
Encyclopedia of Food Sciences and Nutrition
sciencedirect.com/referencework/9780122270550/encyclopedia-of-food-sciences-and-nutrition
Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
tandfonline.com/doi/abs/10.1080/10408398.2012.684551?journalCode=bfsn20
Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties
onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1994.tb05583.x
The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
sciencedirect.com/science/article/pii/S0308814611009769
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.
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership
