Christopher Kimball’s Milk Street Radio Food Science Special: Million-Layer Puff Pastry, Perfect Potatoes, and More!
Jun 11, 2025
Arielle Johnson, a flavor chemist and fermentation expert, joins Alex Aïnouz, a YouTube star known for his cooking skills. They dive into the science of cooking, revealing how to enhance potatoes for perfect textures and creating a million-layer puff pastry. Johnson discusses innovative uses of pine needles, exploring the culinary potential of tree parts. The duo highlights the emotional connections we have with flavors and the fascinating fusion of food science and creativity that brings new tastes to life.
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Potato Texture Science
- Thinly sliced or shredded potatoes don't soften even after long boiling due to an enzyme that strengthens pectin.
- Soaking potatoes removes this enzyme and calcium ions, making them crisper when cooked.
Crispy Potatoes Tip
- For crispy hash browns or stir-fried potatoes, slice thin and soak them in hard water or vinegar water.
- This treatment strengthens pectin and retains texture during cooking.
Potato Cooking Variations
- Boil fries in vinegar water before frying to firm their exterior and get a glass-like crisp.
- Add baking soda to boiling water before roasting for a crunchy, textured potato surface.
