Science behind the perfect roast potato: Slice the spud at 30-degree angles to increase its surface area and make it extra crispy, say researchers

Mail Online | 1/16/2018 | Phoebe Weston For Mailonline
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No Sunday roast is complete without a generous helping of roast potatoes - and many people have opinions on how to get the perfect spud.

Now, researchers say slicing the potato at a 30-degree angle is the secret to success.

'edge - Cut - Cut - Chefs - Heston

The 'edge cut' is tastier, crunchier and looks better than the traditional cut which has long been touted by chefs such as Heston Blumenthal, researchers found.

Cutting the spud diagonally increases its surface area by 65 per cent and makes it extra crispy, they claim.

October - Blumenthal - Tips - Roasties - Outside

In October Blumenthal revealed his top tips for achieving roasties that are crispy on the outside, fluffy on the inside, every time.

However, according to students from Edge Hotel School at the University of Essex, Blumenthal has been cutting his spuds all wrong.

Maths - Department - Samuel - Whitbread - School

They teamed up with the maths department at Samuel Whitbread school and found cutting the potato diagonally at 30 degrees, instead of the traditional 90 degrees proposed by Blumenthal, dramatically increases the surface area.

They tested their theory using 100 portions of roast potatoes prepared using the normal method and another 100 using the new 'edge cut' technique.

Product - Public - Chefs - Hotel

They then taste tested their product on the general public as well as chefs in the hotel.

According to their results, the new technique produced a potato that scored 6.6 per cent higher in tastiness than the original spud.

'An - Bonus - Technique - Presentation - Researchers

'An added bonus was that the new technique allowed you to be creative with presentation', researchers found.

'We would also like to challenge every school in the country to find a better cut for the potato and mathematically prove it raises the surface area while keeping the portions at the same volume.'

October - Blumenthal - Method - Roasting - Trick

In October Blumenthal revealed he subscribes to the tried and tested method of parboiling ahead of roasting, but he says the trick is to extend the boiling time.

While many cooks will agree...
(Excerpt) Read more at: Mail Online
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