Good day all. Well, after doing a bit more research on my quest for the perfect hash browns, I came up with the following plan.
I am going to do the par boil method again with the following additions.
Use 3 russet potatoes and bring the center up to 55C (131F), 60C (140F), and 70C (158F) respectively. Use a natural convection cool afterward. Potato starch gelatinizes at 55C (131F) and completes gelatinization at 70C (158F). I am hoping to figure out the optimum starch gelatinization level for perfect hash browns.
Once cooked and naturally cooled, into the fridge for a chill and then peel and grate in the morning. I am looking for the shredded spuds to be firm but not fall apart on the griddle or turn out gummy.
Will post an update with photos Monday after I have concluded my experiments.
JC
I am going to do the par boil method again with the following additions.
Use 3 russet potatoes and bring the center up to 55C (131F), 60C (140F), and 70C (158F) respectively. Use a natural convection cool afterward. Potato starch gelatinizes at 55C (131F) and completes gelatinization at 70C (158F). I am hoping to figure out the optimum starch gelatinization level for perfect hash browns.
Once cooked and naturally cooled, into the fridge for a chill and then peel and grate in the morning. I am looking for the shredded spuds to be firm but not fall apart on the griddle or turn out gummy.
Will post an update with photos Monday after I have concluded my experiments.
JC