Timeline for Can you steam a potato for too long?
Current License: CC BY-SA 4.0
9 events
| when toggle format | what | by | license | comment | |
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| Jul 23, 2022 at 15:28 | comment | added | Cong Chen | Much appreciated for the responses to my pectin question. | |
| Jul 23, 2022 at 11:35 | comment | added | borkymcfood | @CongChen while they have similar amounts of pectin on a weight/weight basis, the composition varies - they're all branching chains of simple sugars, but pectins in apples have different branching/ratios of sugars than in potatoes. Other components like starch as rumtscho noted will have an impact on texture, another major one being the amount of calcium present for cross-linking forming stronger gels. Apples on average have 6mg/100g while potatoes have double that at 12mg/100g, according to the USDA. ncbi.nlm.nih.gov/pmc/articles/PMC6404037/… | |
| Jul 22, 2022 at 1:20 | comment | added | Joe | Konnyaku is washed and treated with lye or other base. It’s what shirataki noodles are made from | |
| Jul 21, 2022 at 18:40 | comment | added | rumtscho♦ | @BlackThorn I've never had this dish, but normally, starch thickened gels are very different from pectin thickened gels. I would expect that, to get a potato-jelly, one would have to first remove the starch, else the result would be a simple potato mash. | |
| Jul 21, 2022 at 16:14 | comment | added | BlackThorn | @CongChen there is a Japanese dish called warabi mochi that is a jelly sometimes made with potato starch. It is pretty tasty. There is also konnyaku, which is a jelly made by boiling sweet potatoes. | |
| Jul 21, 2022 at 15:27 | comment | added | Cong Chen | With pectin content comparable to apples (~15% both?), can you make jam with those potatoes? | |
| Jul 21, 2022 at 15:16 | comment | added | borkymcfood | @Skyler was aware of potatoes drying out in such conditions in the original post. The shrinking and cracking from evaporative losses due to the dry heating environment of an oven is significant reduced in steaming where relative humidity is at 100%, and almost nonexistent in a pressure cooker environment. | |
| Jul 21, 2022 at 12:31 | comment | added | Joe | I don’t know about steaming specifically, or pressure cooking, but you can over-bake a potato. It gets drier and shrinks, leaving cracks through the middle. When you slice it open. (I often toss a few potatoes in the oven to have to make hash later, when I’m baking other stuff, and sometimes forget to set a timer). It’s possible this might happen in a pressure cooker, no idea under just steaming | |
| Jul 21, 2022 at 10:33 | history | answered | borkymcfood | CC BY-SA 4.0 |