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wow,,get a life buddy
Love you, ATK! You've got all this stuff covered– studied, experimented, tested, measured, considered, compared– and now, reported to those of us who didn't even know we didn't know. 🥴 Thanks for all you do– so expertly, entertainingly, and so well. And much appreciated! Thank you, Dan! Gonna slice the spuds open sooner rather than later from now on. 🏆👏😃🥔✅
And an unreasonable amount of butter!!
Shocking!!
You have to let the starches cool down and dry out a bit. This is also why sometimes at breakfast places, their potatoes aren't crispy, but just kind of soft and gummy. It is also why Robuchon insisted on processing the potatoes into mashed potatoes asap, to prevent a gummy texture.
Thank you! Edible science- my favorite! 👍🏻❤️
Thanks Dan. I love burning my mouth.
Finally a handsome scientist 😅
Potatoes set.
People and other living entities sit.
I'll be damned!
Am I the only person that cuts his baked potato then smashes it before buttering and peppering?
Ouch! Haha😊
😂 re Dan's face at the end. … Good to know about this. Thanks!
Hey…you are on repeat.
You guys did the perfect baked potato video…I have watched and repeated the technique many times.
The quick skin “brine” then only adding fats at the end for the restaurant style crispy skin does work…it’d be better to just link us to that video already made than waste your and our time explaining only half the idea thru a short🤷♂️
Answering the question no one is asking 🤦🏻♂️
Does piercing with a fork factor into this?
Maybe I missed a video telling not to do this.
Sound at the end of the video: Oooohaaaaa
I like to throw them into my Campfire coals.
First I open them like a clam and remove a spoonful out of the center.
Replace that center with a spoonful of butter then close it up and wrap in foil. 🔥
Was that the young Lan Lam doing science on her laptop computer. 🥰
Dan makes the face so we don’t have to!
Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
What about slicing a x before cooking?