The Edge Hotel School at the University of Essex has unleashed the power of geometry to give its students an edge within the very competitive hospitality industry. They've identified the optimal angle for slicing potatoes to craft the ultimate roasted potato dish.
Their two-minute long video summarizes their research findings:
By slicing a potato in half along its long axis, then cutting the halves at a 30-degree angle, they maximize their surface area of the potatoes, which leads to better tasting results when they're roasted.
Economically prepare better tasting food is a very big deal in the hospitality industry. Developing a method of economically preparing a better tasting roasted potato can indeed make a difference at the margin. A difference that can determine success or failure in an industry known for having relatively low net margins.
HT: The UI Junkie.
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