I have a somewhat passion for cooking. while looking at this, noticed someones statement

I enjoy cooking so i end up watching alot of random cooking clips. While watching this at the timestamp i provided, he mentions about removing moisture of the potatoes by cooking it in water.

So we all learned that in mass transfer, it shifts due to a concentration gradient, aka from high to low, in order to establish an equilibrium.

yet, he puts potatoes, which are "x%" h20, in a PURE WATER and makes the statement, "removing water" from the potatoes.

going from ChE principals, it seems wrong. but is it? (ignore his next step in which he steam dries it. because he specifically stated that he is blanching it (cooked in steaming boiling hot water) to remove water from the potatoes.)

Submitted March 09, 2017 at 03:21AM by theriversflows http://ift.tt/2n99KIS