Baked: Potato - how to get firm inside the skin
Subject: Potato - how to get firm inside the skin
Newsgroups: rec.food.cooking
From: jkollin at gmail.com
Date: 12 Sep 2005 12:10:32 -0700
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I know most people don't like it this way, but I like a baked potato when the inside is very firm. Often I get it this way in a returaunt.
Any help?
From: Wayne Boatwright (waynesgang at waynes.gang)
Date: 12 Sep 2005 21:24:23 +0200
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It's probably undercooked. Reduce the baking time.
From: Ken Davey (PGJSCAYQVANK at spammotel.com)
Date: Mon, 12 Sep 2005 13:28:30 -0700
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Wayne Boatwright wrote:
> It's probably undercooked. Reduce the baking time.
Type of potato makes a difference.
From: jake (kaaskoper at hotmail.com)
Date: Mon, 12 Sep 2005 22:30:32 +0200
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Wayne Boatwright wrote:
> It's probably undercooked. Reduce the baking time.
Would there also be a difference between waxy and non-waxy/floury?
From: Jill McQuown
Date: Mon, 12 Sep 2005 18:15:52 -0500
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jake wrote:
> Would there also be a difference between waxy and non-waxy/floury?
There would indeed. Waxy potatoes are fine when baked but they don't get all "fluffy" like a floury potato does.
From: aem (aem_again at yahoo.com)
Date: 12 Sep 2005 16:21:34 -0700
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Jill McQuown wrote:
> There would indeed. Waxy potatoes are fine when baked but they don't get
> all "fluffy" like a floury potato does.
"Fine" in the sense that they are cooked. Not fine as a baked potato, where the whole point is the texture that a russet gets. -aem
From: Jill McQuown
Date: Mon, 12 Sep 2005 18:41:43 -0500
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aem wrote:
> "Fine" in the sense that they are cooked. Not fine as a baked potato,
> where the whole point is the texture that a russet gets. -aem
Yep, that's what I meant. You can bake them, but they really aren't "baking" potatoes. I prefer a good ol' russet myself. I like fluffy :)
From: Sheldon (PENMART01 at aol.com)
Date: 12 Sep 2005 18:04:33 -0700
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Wayne Boatwright wrote:
> It's probably undercooked. Reduce the baking time.
When restaurant baked potatoes are firm they've probably been cooked wrapped in foil... the foil retains the moisture so they don't dry out enough to become floury, especially when served in teh foil. They also could have been cooked with or without foil the day before and reheated in the nuker, I know those turn out very firm because I often do that with left over baked potatoes... I like them thiny sliced with a dollop of plain yogurt and/or sour cream... yes, I really like the blend of 50/50 plain yogurt/regular sour cream... 'specially for thinly sliced cold left over baked spuds topped with a dollop and a slice of herring in cream sauce. I know, herring just turned off two million people, so'kay, more for me.
From: vega (vega at vega.net)
Date: Mon, 12 Sep 2005 20:32:59 -0500
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Sheldon wrote:
>with left over baked potatoes... I like them thiny sliced with a dollop
>of plain yogurt and/or sour cream... yes, I really like the blend of
>50/50 plain yogurt/regular sour cream... 'specially for thinly sliced
>cold left over baked spuds topped with a dollop and a slice of herring
>in cream sauce. I know, herring just turned off two million people,
>so'kay, more for me.
Works just fine for me. I like herring, sour cream, and yogert.
Gotta go now, Il'l be seeing you.......
NO
Make that...I'll be herring you........
From: vega (vega at vega.net)
Date: Mon, 12 Sep 2005 17:14:34 -0500
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jkollin at gmail wrote:
>I know most people don't like it this way, but I like a baked potato
>when the inside is very firm. Often I get it this way in a returaunt.
Have my wife cook it in the microwave. Her's always turns out that way.
You can get the same result in a micro by under or over cooking it.