How to make potatoe flakes?
That would be an area of molecular gastronomy. I’m not sure that the home cook would have the equipment necessary to do this at home. At the very least, you would probably need a food dehydrator. I found this online. Maybe it will be of some help: “The potato flake process as developed at the ERRC had the inherent advantage of being easily controlled and it used familiar drying equipment. Appearance and flavor quality were high because the entire dehydration process takes less than half a minute. A short drying process imparts a baked potato flavor to the instant mashed potatoes.10 Initial research at the ERRC was conducted under Laboratory Chief Roderick K. Eskew and two chemical engineers, James Cording and Miles J. Willard. In their initial research, Cording and Willard devised a patent to make flakes on a tiny double-drum drier that dried the potatoes in about twenty seconds from 80% moisture to 5%. Speed of drying was the key; earlier drum-dried potatoes were used for paste as the
here are some ways to preserve Scrub and dry your potatoes if they are dirty. You can put a layer of them in the bottom of your washing machine and using the cold setting with the shortest amount of time (and no soap, completely wash these potatoes. This is only for very dirty potatoes, not the ones that you buy in the store. After they are washed, lay them in a cool place to dry for two hours. Sort out which potatoes you wish to use in the next month or so and set aside. Next, sort out the tiniest potatoes for simple recipes as they are the most difficult to use. Resolve to use them within the next couple of days for boiled or fried potatoes. Set aside the ones you wish to keep for upcoming use. To dehydrate potatoes, you may choose to remove the potato skins or not. Slice thinly and lay on dehydrator. Allow to dry until rounds are flat and dry. To reuse, place in water until the potato slices reconstitute. Then you can use them for casseroles or potatoes au gratin. Choose some of you
