I mean, seriously. Think about it. Name one other thing that has to explode before you can eat it. I read somewhere that this property can me mostly attributed to starch and moisture, but then come on, potato, what's the deal? Maybe a potato would just take more heat...I wonder if you could build a bomb calorimeter large enough to hold an entire potato if it would be possible to 'pop' it into a larger, fluffier version of its' former self. Has anyone tried this?
And speaking of bomb calorimetry, are we really convinced this is the best way to measure our food? Is digestion really so linear and void of variety in metabolic processes that it would suffice to categorize everything based on how much heat is produced when you torch it to oblivion? Just a thought.
Carry on.
1 comment:
It's not that hard to make potatoes explode during cooking: just don't put vent holes in them. They make a loud noise like "foob." I haven't tried drilling tiny holes in popcorn kernels to keep them from exploding, but now I have a strange desire to do just that.
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