Originally Posted by foodguy
this is one of the risks when asking food science questions. yes, it will convert starch to sugar, improving browning .... but it will also make potatoes sweet. shirley is really cool and knows a lot, but she does tend to make these kinds of suggestions. in her first book she bastes chicken with corn syrup to improve browning. cooking is a lot more complicated than yes/no answers.
This sounds like the worst thing ever.
In other news, I did another ad hoc recipe tonight--or almost, until I got to the component that takes one month
Still, it was very tasty.