After 4 years and 20,000 Yukon Golds, this man has a PhD in mashed potatoes | Chef Secrets: The Science of Cooking | CBC.ca Loaded
After 4 years and 20,000 Yukon Golds, this man has a PhD in mashed potatoes | Chef Secrets: The Science of Cooking
3 years ago
Duration 4:37
After 4 years and 20,000 Yukon Golds, this man has a PhD in mashed potatoes | Chef Secrets: The Science of Cooking
3 years ago
Documentaries
Duration 4:37
Culinary consultant Ali Bouzari mapped out how the tissue of a potato shifts and changes during cooking in order to find the best possible texture for mashed potatoes.