Re: [Phys-L] physics and potatoes

[Bernard Cleyet <bernard@cleyet.org>]

Yuk, writ this am and not sent.



On 2015, Jan 13, , at 11:30, trappe@physics.utexas.edu wrote:

> An experimental physicist would want to run two similar potatoes side by side: one covered in aluminum foil and another covered in BLACK anodized aluminum foil.
>
> This reminds me of the analysis that accompanies "pyramid power" examples of the "cookie Jar effect" when cookies last longer under a pyramid shaped cover than when left on an open counter.
>
> Our analysis  is so sorely lacking in data points that we would flunk our students for submitting this discussion as their lab experiment?
>
> FYI, microwave cooked potatoes do not have the same texture as oven baked potatoes. Maybe its the moisture retention of foil which keeps oven baked potatoes flakier. I try to NOT serve microwave potatoes to my friends.
  
The prob. w/ black is it’s black visibly, and not necessarily in the IR.  

Well, an IR thermometer might give a clue.  

The experiment is three potatoes w/ embedded TCs.


W/ re.  to cooking time:  What about roasting the potato w/ a copper spike w/ fins (on one end, duh) inserted?


bc remembers one of his favoured Berkeley restaurants boils the potatoes then oven roasts them.  (country potatoes;  little acrylamide)