INSTANT MASHED POTATOES FAUX BACON, REAL STARCH

摘要

Extracting water lets the starchy tubers sit on the shelf for years without spoiling. Back in the 1950s, food sci-entists discovered that the best way to desiccate spuds is the "Philadelphia cook," in which taters are partially cooked, cooled, steamed, and then dehydrated in a single-drum dryer to 6 percent moisture. This molecule boosts overall stability, keeping rehydrated pota-toes from turning ¥ into a lumpyglue.lt includes stearic acid, an 18-carbon fatty acid chain, which also helps keep the mix from separating into its oily and watery components.