/ck/ - Food & Cooking

>>13677911
Are you sure? I wouldn't bet my breakfast, besides, they were brought up to 222.5 f, well above germ killing temperature. Maybe not all things, but potatoes will work just fine. Now they need to dry a little overnight to ensure as little water escapes while cooking. For a potato, once above the temperature starch gels, its just a matter of length to be 'finished'.

This IS how cooking works, because it's a cumulative entropy reaction works, which allows the half baking to be even possible the same way some things need chilling before deep frying.

If you want to ignore entropy, then you shouldn't be able to correlate a breads browness with doneness.

Omg STFU and kys in a fire