Subject: Baked potato
Newsgroups: rec.food.cooking
From: Dave Newsham (d.newsham02 at cableinet.co.uk)
Date: Thu, 04 Jan 2001 19:41:18 GMT
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Hello,
How long do you bake a potato for and do you wrap it in foil
Thanks
I'm new to all this
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 4 Jan 2001 19:56:38 GMT
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> How long do you bake a potato for and do you wrap it in foil
There's no need to wrap baked potatoes in foil. Just wash the potato thoroughly, prick it with the tip of a knife a few times, then put it in a 450 to 500 degree oven for 45 minutes, assuming a medium or large size potato. Oh, and be sure to use either a Russett or Idaho potato. After 45 mins, pierce the potato with a knife again. If the knife goes in easily, the potato is done cooking.
From: Nancy Rivera (nrivera2 at cfl.rr.com)
Date: Thu, 04 Jan 2001 20:08:33 GMT
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Stan - Your taters don't burn at that high heat? I usually only go 350 to 375ish and my taters come out just fine. Of course, having been lurking and semi-participating for the last 2 years or so, I think we'll probably get a zillion different responses to Dave's question!
Nancita
From: brendaenglish at my-deja.com
Date: Thu, 04 Jan 2001 21:27:41 GMT
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Nancy Rivera wrote:
> Stan - Your taters don't burn at that high heat? I usually only go 350 to
> 375ish and my taters come out just fine.
I do mine at 425-450 and they come out great. They never burn. I don't wrap them either because we like the crisp peel.
From: aquari at aol.comNOJUNK (Aquari)
Date: 04 Jan 2001 22:54:42 GMT
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>Nancy Rivera wrote:
>> Stan - Your taters don't burn at that high heat? I usually only go 350 to
>> 375ish and my taters come out just fine.
>
>I do mine at 425-450 and they come out great. They never burn. I don't
>wrap them either because we like the crisp peel.
That is how I do mine. Sometimes I grease the skins with bacon drippings or butter (lightly) prior to baking. Very good that way.
Libby from Idaho
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 4 Jan 2001 21:31:45 GMT
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Nancy Rivera (nrivera2 at cfl.rr.com) wrote:
> Stan - Your taters don't burn at that high heat? I usually only go 350 to
> 375ish and my taters come out just fine. Of course, having been lurking and
> semi-participating for the last 2 years or so, I think we'll probably get a
> zillion different responses to Dave's question!
No. I have never burned a baked potato. I have burned other things, but that's a different story. The high heat helps cook the potato so that it comes out nice and moist and fluffy inside with a crisp skin, but be careful not to overcook it.
From: aem (aemStillNo at worldnet.att.Spam.net.invalid)
Date: Fri, 05 Jan 2001 03:09:56 GMT
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Stan Horwitz wrote:
> No. I have never burned a baked potato. I have burned other things, but
> that's a different story. The high heat helps cook the potato so that it
> comes out nice and moist and fluffy inside with a crisp skin, but be
> careful not to overcook it.
Overcooking per se is not a bad idea. James Beard liked what he called "twice-cooked" potatoes, which were basically baked potatoes left in twice as long as normal. You get a chewy but unusually flavorful skin, and sorta mealy insides. Not standard, but if you try it once, you will occasionally feel like having it that way again.
From: Dog3 (Dog3 at mindspring.com)
Date: Thu, 4 Jan 2001 21:09:52 -0600
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Stan Horwitz wrote:
> There's no need to wrap baked potatoes in foil. Just wash the potato
> thoroughly, prick it with the tip of a knife a few times, then put it in a
> 450 to 500 degree oven for 45 minutes, assuming a medium or large size
> potato. Oh, and be sure to use either a Russett or Idaho potato. After 45
> mins, pierce the potato with a knife again. If the knife goes in easily,
> the potato is done cooking.
Yep, and I've read that baking the potato in foil can cause poisoning problems. I think I saw it on CNN.
Michael <- likes the crispy skin
From: Edwin Pawlowski (esp at snet.net)
Date: Thu, 4 Jan 2001 22:52:27 -0500
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Stan Horwitz wrote:
> There's no need to wrap baked potatoes in foil. Just wash the potato
> thoroughly, prick it with the tip of a knife a few times, then put it in a
But Stan, you forgot the part about pre-heating the microwave.
Ed
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 5 Jan 2001 16:29:30 GMT
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Edwin Pawlowski wrote:
> But Stan, you forgot the part about pre-heating the microwave.
Microwave a potato! That's a terrible idea, but don't blame me for starting the microwave vs oven baked potato controversy! :)
From: Cat (usenet at feline.org)
Date: Sun, 07 Jan 2001 00:50:50 GMT
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Stan Horwitz says...
> Microwave a potato! That's a terrible idea, but don't blame me for
> starting the microwave vs oven baked potato controversy! :)
I use the microwave for 3 minutes or so just to start things cooking. Finished up in the oven for 45 minutes to an hour makes them perfect. Microwaving longer works too if you don't have very much time. I find as long as the potato finished cooking for 20-30 minutes in the oven it loses the microwavey ickiness.
From: K3 (k3 at maine.rr.com)
Date: Thu, 4 Jan 2001 15:16:50 -0500
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> How long do you bake a potato for and do you wrap it in foil
I've always wrapped my potatoes in foil ('cause I like the skin soft & and like to mash em right up with everything else) and bake them at 375 for about 1-1/2 hours. I suppose if you like a drier, crispier 'tater skin then 400-450-degrees, unwrapped would be the way to go.
From: janic412 at aol.com (JANIC412)
Date: 04 Jan 2001 21:23:33 GMT
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When I make baked potatoes, I wash them then rub them with some vegetable oil and stick them a few times with a fork or knife. No foil, we like the skins crispy. Sprinkle with some kosher or sea salt and some freshly ground black pepper, bake 375° for about an hour or until they are soft. Serve with sour cream and finely chopped green onions and more black pepper. Yumm. Jan
From: FH (yme1 at mediaone.net)
Date: Fri, 05 Jan 2001 00:38:25 GMT
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> I've always wrapped my potatoes in foil ('cause I like the skin soft & and
> like to mash em right up with everything else) and bake them at 375 for
> about 1-1/2 hours. I suppose if you like a drier, crispier 'tater skin
> then 400-450-degrees, unwrapped would be the way to go.
i like soft skinned potatoes, so not only do i use foil, i rub olive oil on them first.
From: terri (terrilee at execpc.com)
Date: Thu, 4 Jan 2001 21:30:24 -0600
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Oh good, the baked potato question! This is one of the questions that helps demonstrate the great, uh, diversity on rfc.
As for me, russet potato, no oil, no foil, puncture repeatedly with a fork and bake at 400 degrees for one hour. Add sour cream, butter, salt and pepper and you have a meal in a peel.
From: Cat (usenet at feline.org)
Date: Sun, 07 Jan 2001 00:52:00 GMT
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terrilee at execpc.com says...
> you have a meal in a peel.
This sounds very much like an Alton Brown-ism. =)
From: Louis Hlavenka (bluebird at mvtel.net)
Date: Thu, 04 Jan 2001 15:56:51 -0600
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If you are going to bake NO FOIL. Wrapping in foil makes for a steamed potato. Baking temp from 325 to 425 are ok. If you have something else in the oven just toss the tatters in.
From: Nala (abcs at canada.com)
Date: Thu, 4 Jan 2001 15:43:18 -0700
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Don't be a dummy like me - I forgot to prick the potato once and it exploded all over my oven when I tried to take it out as soon as it was done!
From: oogyloogy (oogyloogy at my-deja.com)
Date: Fri, 05 Jan 2001 01:31:02 GMT
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Nala wrote:
> Don't be a dummy like me - I forgot to prick the potato once and it exploded
> all over my oven when I tried to take it out as soon as it was done!
Ok,ok,ok we all now know how to bake dem taters . but how do youall like to eat dem baked taters ?? jan's idea sounds very good . i like mine with butter, freshly ground black pepper,salt,and sour cream on top..yummy yummy yummy
heyyyyy i don't care boiled,baked,or fried . i love dem taters
happy eating
jack
From: Gabby (msmealey at nospam.hvgb.net)
Date: Thu, 4 Jan 2001 21:48:32 -0400
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oogyloogy wrote:
> Ok,ok,ok we all now know how to bake dem taters . but how do youall
> like to eat dem baked taters ?? jan's idea sounds very good . i like
> mine with butter, freshly ground black pepper,salt,and sour cream on
> top..yummy yummy yummy
Just scoop out the inside, a little butter, salt & pepper to the skins, just salt & pepper on the potato. Yum!
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 5 Jan 2001 16:32:17 GMT
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oogyloogy wrote:
> Ok,ok,ok we all now know how to bake dem taters . but how do youall
> like to eat dem baked taters ?? jan's idea sounds very good . i like
> mine with butter, freshly ground black pepper,salt,and sour cream on
> top..yummy yummy yummy
Simple. I add two or three pats of butter to the potato, then squeeze it a bit. I eat the main course first, then by the time I am ready to eat my baked potato, the butter has melted and gotten distributed through the potato. I then eat the potato with a knife and fork, skin and all, and I dip each forkfull in a bit of good old Heinz Ketchup. Sometimes, I like to add a few shakes of those bacon bits to the potato, but I rarely have those on hand.
From: Cat (usenet at feline.org)
Date: Sun, 07 Jan 2001 00:49:19 GMT
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d.newsham02 says...
> How long do you bake a potato for and do you wrap it in foil
> Thanks
Baking potatoes:
- Preheat oven to 400 degrees fahrenheit
- Wash potato thoroughly under water
- Prick several times with fork or knife
- Nuke in the microwave for about 3 minutes
- Optional: sprinkle with kosher or coarse salt
- Pop into the oven without foil for about an hour
- Potatoes are done when soft and squooshy (don't squeeze too hard) - use an oven mitt to check
- Pull out, roll and squoosh until just shy of cracking the skins
- Prick crosswise across the top with a fork
- Squeeze long ends together and potato, if forked right, should pop open nicely
Subject: Baked potato 2
Newsgroups: rec.food.cooking
From: Dave Newsham (d.newsham02 at cableinet.co.uk)
Date: Thu, 04 Jan 2001 23:03:28 GMT
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Hello Again,
Thanks for the quick replies
Can somebody tell me what all the temperatures are in gas marks (English)
Thanks
From: sackv at uni-duesseldorf.de (Victor Sack)
Date: Thu, 4 Jan 2001 23:27:06 +0100
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Dave Newsham wrote:
> Can somebody tell me what all the temperatures are in gas marks (English)
rec.food.cooking FAQ, section 2.1. The FAQ is at
http://home.t-online.de/home/vsack/rfc_faq.html [dead link]
From: wardna at aol.com (WardNA)
Date: 04 Jan 2001 23:32:52 GMT
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>Thanks for the quick replies
>Can somebody tell me what all the temperatures are in gas marks (English)
Could you provide a translation of this, please?
From: shivanow at pcis.net (--Shiva--)
Date: 5 Jan 2001 00:58:43 GMT
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WardNA wrote:
>>Can somebody tell me what all the temperatures are in gas marks (English)
>
>Could you provide a translation of this, please?
American uses temperature numbers on the oven dial, the English don't, they have marks instead...
From: Mary Pelis (mep at physics.umass.edu)
Date: Thu, 04 Jan 2001 20:13:04 -0500
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WardNA wrote:
> >Can somebody tell me what all the temperatures are in gas marks (English)
>
> Could you provide a translation of this, please?
U.S. degrees: 225 British Gas Mark: 1/4
250 1/2
275 1
300 2
325 3
350 4
375 5
400 6
425 7
450 8
475 9
I think I'd do an hour at gas mark 4 or 5, depending on the size of the potato.
From: Orrie (ofrutkin at ix.netcom.com)
Date: Thu, 4 Jan 2001 20:59:05 -0500
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I'm curious. Where did you find the conversion from Gas Marks to Fahrenheit Temperature. I have a really good conversion program and it does have that one.
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Fri, 5 Jan 2001 11:17:42 +0000
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Orrie writes:
>I'm curious. Where did you find the conversion from Gas Marks to Fahrenheit
>Temperature. I have a really good conversion program and it does have that
>one.
Most of my cookery books have a conversion chart in them.
From: Mary Pelis (mep at physics.umass.edu)
Date: Fri, 05 Jan 2001 10:25:05 -0500
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Orrie wrote:
> I'm curious. Where did you find the conversion from Gas Marks to Fahrenheit
> Temperature. I have a really good conversion program and it does have that
> one.
I did a Jeeves search on British ovens, and just happened on a site that gave the information (Alicia's Kitchen - Oven Temperatures - US & British). I love Jeeves.