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The Secret to Roasting Amazing Potatoes According to Chemistry

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Channel: Reactions
Categories: Cooking   |   Fine Arts   |   Chemistry   |   Science  
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In the mood for more food science? Check out PBS Digital Studios newest show--Serving Up Science!

Making delicious roasted potatoes is all about finding the right texture and consistency. Here at Reactions, we were inspired to give it a go after seeing J. Kenji Lopez-Alts delicious recipe on Serious Eats. Today well use chemistry (are you surprised?!) to create the roasted potatoes of your dreams. Get ready to wow your family and friends this holiday season.


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Producer: Andrew Sobey
Writer: Samantha Jones, Ph.D.
Scientific Consultants: Matt Hartings, Ph.D., Ryan Elias, Ph.D., Robin Spelbrink, Ph.D., Michelle Boucher, PhD Brianne Raccor, PhD

Executive Producer: George Zaidan
Production Manager: Hilary Hudson


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The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

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