I know I said I was done but after digesting some things that
said, I had to give it another go. So, here is what I did in this iteration of my quest for the "perfect hash browns".
commented about holding the starch at gelatinization temperature for a longer duration but not exceeding the gelatinization temperature. This got my wheels turning. (Picture sight and sound of over weight hamster on squeaky exercise wheel.)
I got 2 spuds ready to go and baked them at 375 F in my convection oven and got them to internal temp of 159 F.
I then pulled them and wrapped them in a couple dish towels and let them cool on the counter for a few hours before placing them in the fridge.
Next morning, I peeled, grated and cooked as I did previously in this thread.
The ends were a bit soft from the extra cook but they shredded up very nicely.
I thought I had gotten the perfect cook on these but this method was even better. Thanks to
for getting that hamster wheel a spinnin'!
I think this iteration brought me to near hash brown perfection. I will be using this method hence forth.
One last note. I have been looking for a grater that had slightly wider shred holes for my potatoes. I think I found what I was looking for on Amazon
. I will know when it arrives today. If the grater is different that what I have, I will post some pics of my next hash brown cook. I am hoping to get the Bud Willman's taste with the Waffle House texture.
Thanks for following along.