Hmm nothing in this article explains the effect the rosin is supposed to have?
"This is the best way to cook potatoes. Everything about it is difficult and dangerous. You have to try it!"
"This is the best way to cook potatoes. Everything about it is difficult and dangerous. You have to try it!"
I suspect it's hardening around the skin of the potato (hence can't eat the skin) and essentially letting the potato steam itself?
Kind of like if you deep-fried it submerged in oil, but with even less ingress, and much less than boiling.
I commented this elsewhere and someone suggested sous vide ought to be very similar then, of course. (Added benefit perhaps: you can eat the skin!) Only difference might be that the rosin can get hotter, more like oil, than boiling water circa 100C.
I will not allow myself to purchase a deep fat fryer because it's not healthy to live exclusively off of fried potatoes and associated toppings.
Why? Boiling water won't go above boiling point because it quickly looses energy with freely departing vapor. In a viscous environment energy removal may not be as quick, and thus temperature may rise above 100⁰C.
There seems to be a lack of literature regarding the internal temperature of potatoes, to the point that this thread itself is now one of the search results, so unfortunately I could not find further references!
You need a dedicated setup to cook your potatoes and you can't even eat the skin. That for me is an instant disqualifier.