Why is roasting macadamia yourself always not as delicious as the roast macadamia in the favorite steakhouse? One of the main reasons is the different types.

Steakhouse chefs usually choose a few specific potatoes when making potatoes. "It should always start with russet potatoes." Brown-skinned potatoes have a great powder content and a thick outer skin, which means this special kind of roasted potatoes that are especially suitable for making soft and crispy crust, Yukon Golden Potatoes (Yukon) Gold) is also a good choice for roasted potatoes because the powder is rich.

Steakhouse chefs always choose the best potatoes as much as possible. From their feelings, Isaac, chef boss of Toups ' Meatery Toups suggest choosing smooth and solid potatoes. It is best to avoid using anaconda or soft potatoes.

Walter, Executive Director of The Rex Steakhouse Nunez said: "I found that choosing potatoes of similar sizes can help make ingredients bake more evenly in the oven or on the grill, and ensure that they achieve the same degree of maturity at about the same time."

Using the peel of potatoes and spreading the loose inside is a common way of serving potatoes in steakhouses. The secret to a dish is a lot of salt. The steakhouse chef will use salt to hold the roasted potato before sending it to the oven. Usually a thick layer of oil helps the salt adhere. This is quite scientific and when you put the potato on the outer layer, it helps the moisture reach the surface and evaporate, which will make the inside of the potato softer and also helps to make the skin crisp.

When thinking of steakhouses, I often think of roasted potatoes wrapped in aluminium foil paper. However, chefs recommend not to do this. Tops said: "I see many people wrap potatoes in aluminium foil paper, but this is a big mistake, which will cause the potatoes to be moisturized." Wraping the potatoes with aluminium foil paper will form a barrier to internal moisture, but cooking must reduce moisture as much as possible to make the potatoes soft and soft. If the moisture does not evaporate, it will eventually lead to a more boiling effect.

Wrapped in aluminium foil also prevents the oven from getting heat directly into the potato, causing the potato to be soft and humid, but you can dress the potato in aluminium foil after cooking, but remember that over time this will make the potato soft.

Responsible editor: Gu Zihuan