Distinctive Rosin-Covered Potatoes
Question: I came across a recipe in “Joy of Cooking” (Bobbs-Merrill: 1986) called Potatoes Cooked in Resin. Can you tell me what kind of resin they are referring to and where I can purchase it?
Answer: Others must have had the same question because in the newest edition of this cookbook authors Irma S. Rombauer and Marion Rombauer Becker change the spelling to rosin and include the following information:
”. . . no other method turns out a potato so distinctively flaky. Allow a minimum of three hours for this recipe; because of the fumes, never try it indoors. Rosin can be purchased at athletic and dance supply stores.”
However, in researching the safety of this recipe, we discovered that neither the U.S. Department of Agriculture nor the U.S. Food and Drug Administration were aware of the exact identity of the rosin used or its function in this recipe. Perhaps readers familiar with this cooking technique will share their thoughts.
For those who don’t have a copy of the cookbook, we provide the recipe:
Place 15 to 25 pounds rock rosin in a three-gallon iron kettle or galvanized bucket. The rosin may be used repeatedly. Heat it to 275 degrees over a grill or hot plate. Carefully lower into it on a large slotted wooden-handled spoon, one at a time, six large baking potatoes.
After about 45 minutes in the simmering rosin they will float to the surface. Simmer them 30 minutes longer. Remove one potato and wrap in heavy brown paper, twisting the ends tightly. Let cool 10 minutes and serve. If the texture is not exceptional, cook the remaining potatoes 10 minutes more before testing.
Serve with butter, salt and freshly ground pepper. Avoid eating the rosin-covered skins.
Q: Would you please give the vital statistics--calories, vitamins, minerals, etc.--for jicama, kiwi, chayote and sunchokes? I can’t find them in any table of food composition.
A: We were able to find the following information for kiwi and sunchokes in “Nutritive Value of Foods,” U.S. Department of Agriculture Home & Garden Bulletin Number 72:
Kiwi-- 1 (about 5 per pound with skin), raw, without skin contains 45 calories, 1 gram protein, a trace of fat, 0 milligrams cholesterol, 11 grams carbohydrate, 20 milligrams calcium, 30 milligrams phosphorus, 0.3 milligrams iron, 252 milligrams potassium, 4 milligrams sodium, 130 international units Vitamin A, 0.02 milligrams thiamine, 0.04 milligrams riboflavin, 0.4 milligrams niacin and 74 milligrams ascorbic acid.
Sunchoke (Jerusalem-artichoke)-- 1 cup raw, sliced contains 115 calories, 3 grams protein, a trace of fat, 0 milligrams cholesterol, 26 grams carbohydrate, 21 milligrams calcium, 117 milligrams phosphorus, 5.1 milligrams iron, 644 milligrams potassium, 6 milligrams sodium, 30 international units Vitamin A, 0.30 milligrams thiamine, 0.09 milligrams riboflavin, 2.0 milligrams niacin and 6 milligrams ascorbic acid.
Although we could not find a complete breakdown for chayote and jicama, in “Fresh Produce A to Z” (Lane Publishing: 1987) the editors of Sunset books and magazine say “Chayote provides some Vitamin A and potassium. A 3 1/2-ounce portion of raw chayote has 28 calories” and “Jicama is high in potassium and a fair source of Vitamin C. One cup of shredded raw jicama contains about 50 calories.”
Elizabeth Schneider, author of “Uncommon Fruits and Vegetables--A Commonsense Guide” (Harper & Row, 1986) adds that both chayote and jicama are low in sodium.