[HN Gopher] The almost lost art of rosin potatoes
___________________________________________________________________
The almost lost art of rosin potatoes
Author : classichasclass
Score : 21 points
Date : 2024-10-30 02:20 UTC (2 days ago)
(HTM) web link (thecookscook.com)
(TXT) w3m dump (thecookscook.com)
| stewartbracken wrote:
| if you break the skin, you cannot eat that potato
|
| Be careful out there
| AStonesThrow wrote:
| A truly exhaustive history lesson:
| https://bittersoutherner.com/feature/2022/the-elusive-roots-...
|
| This was linked by Gemini, which happily chirped that rosin
| potatoes can be great!
| MostlyStable wrote:
| I'm someone who loves doing weird culinary things, and has, in
| the past, gone to relatively extreme amounts of effort to make
| something at home rather than buying it (or at least...to try
| making it at home). I am probably in the top 1% or more of people
| willing to expend time and effort on weird food things.
|
| And yet even for me, spending 1.5-2 hours to get 3 baked
| potatoes, which are supposedly just....really nicely baked
| potatoes?...seems like a lot.
|
| I'm glad that there are people out there preserving weird old
| historical cooking methods, but I feel no compulsion at all to
| actually try this myself.
| ajkjk wrote:
| The article linked in another comment offers this by way of
| justification:
|
| > "Because none of the potato's flavor or aroma compounds can
| escape, you get the most intense potato flavor you've ever
| experienced," Brock says. "And they're steaming in their own
| water, which is why you get a totally unique texture."
| CoastalCoder wrote:
| Same for me, although I'm probably in the top 20%, not top 1%.
|
| For us in New England, I wish there were an easy way to see if
| the difference is worth the effort.
| opwieurposiu wrote:
| Note that rosin is very flammable, but I guess so is cooking oil.
| UniverseHacker wrote:
| This is interesting history, but I am skeptical that this is safe
| to eat, or better than a regular potato. If people are interested
| in trying unusual potato cooking methods, I'd recommend making
| Syracuse Salt Potatoes instead- they are excellent and easy.
| Jedd wrote:
| Absolute best baked (what some people mistakenly call roast)
| potatoes I've ever had were in a small restaurant in Cornwall,
| England.
|
| They were almost definitely locally grown, doubtless extremely
| fresh, and almost definitely an heirloom variety. (And I
| acknowledge that food always tastes better when you're on
| holiday.)
|
| We were told the preparation was pretty simple: 'boil in a strong
| stock until almost fully cooked, then dry and coat in goose fat,
| and then bake until they look good'.
|
| (Apart from being much faster than conventional baked potatoes,
| and much much faster & safer than this rosin preparation, there's
| little risk of getting sick from this method.)
| acyou wrote:
| This is so dumb, I can hardly believe that it is real. I would
| need to talk to someone who had experienced it firsthand to fully
| believe.
|
| Water (stew) is... in every aspect possible a superior cooking
| medium.
|
| How could this ever have been economical? How hard is it to make
| a cooking fire, or share a rosin melting fire with a cook pot?
|
| I think it's essentially an old sarcastic joke, that people took
| too literally?
| MisterBastahrd wrote:
| So basically, I could probably take superfine salt and a sous
| vide bag, toss the potato in a bag with the salt, cook until
| done, and it'd have the same effect only that I can wash the
| potato and eat the entire thing afterward.
___________________________________________________________________
(page generated 2024-11-01 23:00 UTC)