Potato Products: From Field to Fryer
Like Duolingo, but for Potato Products: From Field to Fryer. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
For the part of you with thirty open tabs that never became anything.
59 levels across 7 sections, about 118 minutes end to end, roughly 24 days at five minutes a day. It moves through Instant Kitchen Wins; The Potato Pantry; The Art of the Fry; Dehydrated and Industrial Derivatives; Global Potato Specialties; Quality, Storage, and Safety; and The Industrial Frontier. It starts from scratch.
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Key ideas in Potato Products: From Field to Fryer
- Potato starch is contained in tiny granules
- Cutting potatoes releases loose starch onto the surface
- Mechanical force like blades or over-mashing ruptures these granules
- The benefit of rinsing potatoes after they are chopped
- Surface starch thickens into a paste during boiling
- Released starch creates a sticky, glue-like texture
- Why over-mixing or using a food processor makes potatoes gummy
- Removing surface starch before cooking leads to cleaner separation of potato pieces
- Potatoes are dense and take a long time for heat to reach the center
- Boiling water cooks the outside of the potato much faster than the core
- Starting in cold water allows the potato to heat up gradually from edge to center
- Fat from butter coats the potato starch first
- Coated starch is protected from absorbing too much liquid
- Adding milk before butter can result in a heavy, wet mash
- How starting temperature affects the evenness of the cook
- The correct sequence for adding ingredients to maintain texture
You've tried the other tabs
Thirty open tabs. Four facts you actually kept.
You watched. You nodded. By Sunday it was gone.
One answer, then back to scrolling.
Eight weeks. You meant to finish. You didn't.
Tomo gives Potato Products: From Field to Fryer the Duolingo treatment: levels, streaks, and quick quizzes that test what you just learned. That game loop is what the tabs above never had, so it's the one you actually finish.
Here's what playing it feels like
A real question from this course. Take your best guess.
What happens to the starch when you chop a potato into smaller pieces?
Get it right to open this lesson and 58 more in the app.
Where Potato Products: From Field to Fryer takes you
Go beyond the basic spud to master the science, selection, and preparation of every potato product from gourmet gnocchi to industrial crisps.
- 1
Instant Kitchen Wins
- The Secret to Fluffy Mashed Potatoes
- Crispy Oven-Roasted Products
- 2
The Potato Pantry
- Starchy vs. Waxy Varieties
- Frozen and Pre-Cut Products
- 3
The Art of the Fry
- The Anatomy of a French Fry
- Potato Chips and Crisps
- Formed Products: Tots and Hash Browns
- 4
Dehydrated and Industrial Derivatives
- Instant Flakes and Granules
- Potato Starch and Its Uses
- 5
Global Potato Specialties
- Dough-Based Products: Gnocchi and Pierogi
- Traditional Fried Pancakes and Latkes
- 6
Quality, Storage, and Safety
- The Science of Spoilage
- Judging Potato Product Quality
- 7
The Industrial Frontier
- Potato Spirits and Fermentation
- Sustainability and Byproducts
7 sections · 15 units · 59 levels. Built to play, not to enroll.
You pick the voice
Potato Products: From Field to Fryer is taught in the The Bestie style: your friend who just gets it. Want a different feel? In the app you can spin up the same topic in any of Tomo's teaching styles. Same facts, totally different vibe.
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