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Surface area and cut size
Also searched as: cutting, cut size, roughing up, thickness
In short: The more surface relative to size, the more crust and the faster it cooks.
Picture it
Crisps, chips, wedges, a whole baked potato: the same potato, but each time a different ratio of crust to soft inside.
Surface area and cut size
large and smoothsmall or rough
large and smooth: little crust, soft inside
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What happens
Small or thin pieces have a lot of surface and little inside. They dry quickly, turn crisp and cook fast. Large pieces have a lot of soft inside. A roughened surface increases the area further without making the piece smaller.
Where you meet it
Rules of thumb
- Pieces of equal size cook evenly.
- Roughing up brings crust without cutting smaller.
CrispySources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Kartoffeln, Stärke, Frittieren