Steam power is a staple of the steampunk aesthetic, thermodynamics, and a checkpoint for the budding mechanical engineer studying heat cycles. But because food is largely made of water, steam is also common in the culinary arts. So it’s no surprise that when thermodynamics is applied to cooking, exciting things can happen.
This particular example of steam-powered culinary happenings is inspired by industrial potato-peeling machines. By adding high-pressure, high-temperature steam to a pressure vessel with potatoes inside, heat can transfer more easily to the inside of the potatoes. Because the pressure is so high, however, the water in the skin won’t boil. This is fundamentally the same concept as a pressure cooker. However, what’s different is that instead of a pressure cooker’s slow release, these industrial peeling machines rely on explosive decompression, flash boiling the water underneath the potato’s skin. This rapidly expanding steam rips away the skin in a nice clean sheet.
But, to [Stuff Made Here’s] disappointment, there were no videos of the process on the internet. But, fortunately for us, being an engineer of complicated machines means that there is one now that you can watch below.
