You should boil them a bit in an alkaline water before roasting as well. It breaks down the surface into a starchy mess that crisps up wonderfully while they roast.
Alkaline water? Do you mean salt water or water with vinegar? I don’t know enough about Ph to know which one makes alkaline water… I think vinegar is an acid, but is salt a base?
Neither, I’m referring to adding a small amount of baking soda to the water. You’re correct about vinegar being acidic. Table salt is neutral. Sodium bicarbonate is basic and increases the alkalinity of the water.
You should boil them a bit in an alkaline water before roasting as well. It breaks down the surface into a starchy mess that crisps up wonderfully while they roast.
Oh, that sounds great, thanks for the tip!
Alkaline water? Do you mean salt water or water with vinegar? I don’t know enough about Ph to know which one makes alkaline water… I think vinegar is an acid, but is salt a base?
Neither, I’m referring to adding a small amount of baking soda to the water. You’re correct about vinegar being acidic. Table salt is neutral. Sodium bicarbonate is basic and increases the alkalinity of the water.
Thanks for the clarification!