Re: [Phys-L] physics and potatoes

[Jeffrey Schnick <JSchnick@Anselm.Edu>]

We had a pretty lengthy discussion about this a few years back.
Go to https://www.phys-l.org/archives/index.html 
and search on
physics and potatoes
or
potatoes foil

> -----Original Message-----
> From: Phys-l <phys-l-bounces@mail.phys-l.org> On Behalf Of Anthony
> Lapinski
> Sent: Monday, December 3, 2018 8:34 PM
> To: Phys <phys-l@phys-l.org>
> Subject: [Phys-L] physics and potatoes
>
> A colleague recently asked me about the physics of baking potatoes wrapped
> in foil. I remember my dad always doing this on the grill when I was younger.
> I think restaurants did it back then. Not any more? Or did restaurants cook
> the potatoes first and then wrap them in foil to keep them warm (since
> restaurants never cook potatoes to order as it takes too long)?
>
> I always though that foil conducted heat and made the potato cook faster.
> It then trapped the heat inside to assist in the baking process. I searched
> online and read that the foil actually steams the potato since the moisture
> can't escape and so the skin will become soggy. But the foil also reflects IR
> radiation, making the potato cook slower. Or is foil only good when cooking
> potatoes in a campfire or on a charcoal grill? There seems to conflicting info
> online with all of this.
>
> Any master chefs on this list? Does anyone know the real physics behind
> potatoes and foil?