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Look at cooking sites instead of physics. Foil holds moisture making
more soggy potatoes.... which is what you are looking for. Foil keeps
them warmer longer... again what you are asking; so the Idaho potato
site says rub with some oil, bake unwrapped which gives a crispy skin and
a heartier potato, then if you need time before serving then wrap them in
foil to keep in the heat.
On Jan 12, 2015, at 8:18 PM, Anthony Lapinski wrote:
I saw a question in Hewitt about why potatoes are wrapped in foil foranswers:
baking. I searched online and found some interesting/conflicting
1. The foil will trap the steam inside, making the potato cook faster.
2. The foil is a good conductor, making the potato cook faster.
3. The foil should be wrapped tightly around the potato to minimize air
inside, which is a poor conductor.
4. Put the shinier side of the foil toward the potato. This will reflect
more heat back to the potato, making it cook faster.
5. The foil does nothing during baking, only to create less mess.
6. The foil does nothing during baking. But after baking, wrapping a hot
potato in foil will keep it warmer because the foil traps the heat (less
energy lost via radiation).
etc...
I'm a bit puzzled with all of this. Are there multiple ideas about heat
transfer happening here? Has anyone actually tried this cooking method,
and is there a significant difference?
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Forum for Physics Educators
Phys-l@www.phys-l.org
http://www.phys-l.org/mailman/listinfo/phys-l