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Re: [Phys-L] physics and potatoes

My wife always wraps potatoes in Al foil before baking them in the (home) oven. She says it doesn't affect baking time, but it "holds the moisture in, keeps the potato from drying out".

Interesting thread, I've never asked myself this particular question before!

KC, physics teacher and amateur cook (but not really a potato-lover)

-----Original Message-----
From: Phys-l [mailto:phys-l-bounces@www.phys-l.org] On Behalf Of Bernard Cleyet
Sent: Tuesday, 13 January, 2015 12:25 PM
To: Phys-L@Phys-L.org
Subject: Re: [Phys-L] physics and potatoes


On 2015, Jan 13, , at 06:11, Bill Norwood <bnorwood111@gmail.com> wrote:

I suspect the convection doesn't matter much, since the foil is a
conductor of huge effective diameter and of 2 or 3/1000" length. The
convection effect would be virtually the same without the foil
especially if tightly wrapped.


I suspect a smooth surface has less contact area w/ the air so if the foil is smoother than the potato it would “convect” less.

Also, it loosely wrapped, the air space will act as insulation.

bc thinks best if the potato is not tightly wrapped for “conserving” the "heat”.

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