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Subject: Baked potatoes lasting
Newsgroups: rec.food.cooking

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From: FJDx <fjdx[at]giz15.SPAMMEDfreeserve.co.uk>
Date: Sat, 13 Mar 2004 19:38:22 +0000 (UTC)
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As baked potatoes take so long to cook in the oven, it seems a waste of
power to cook only a couple each time. If I were to cook a large number of
them, how long can I store them in the fridge for so that they can be
heated up and eaten later on?

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From: Steve Wertz <swertz[at]cluemail.com.invalid.gov>
Date: Sat, 13 Mar 2004 14:11:28 -0600
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FJDx wrote:
>As baked potatoes take so long to cook in the oven, it seems a waste of
>power to cook only a couple each time. If I were to cook a large number of
>them, how long can I store them in the fridge for so that they can be
>heated up and eaten later on?

Cook in the microwave first and finish in the [toaster] oven for
20 minutes (like I just did).

I would suspect they would last 6-8 days before being suspect.
Don't even think about freezing them.

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From: murphassoc[at]aol.com (MurphAssoc)
Date: 14 Mar 2004 03:20:59 GMT
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I do mine all together (as many as four) in the microwave for 8 minutes on
high, which reduces the baking by at least half. JM

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From: Aenuff <Aenuff[at]bobsplace.org>
Date: Sun, 14 Mar 2004 08:26:07 -0000
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Steve Wertz wrote:
> Cook in the microwave first and finish in the [toaster] oven for
> 20 minutes (like I just did).
>
> I would suspect they would last 6-8 days before being suspect.
> Don't even think about freezing them.

Why not freeze? I regularly cook in batches of 30-40 for 2 hours at 160 deg
C, leave to cool for an hour or two then lay out on oven trays in a freezer
overnight. Once frozen keep in a box in the bottom of the freezer. Large'ish
pots then take 4-6 mins in 1000w microwave and they still have that "baked"
taste and a good texture.

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From: Steve Wertz <swertz[at]cluemail.com.invalid.gov>
Date: Sun, 14 Mar 2004 12:18:01 -0600
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Aenuff wrote:
>Why not freeze? I regularly cook in batches of 30-40 for 2 hours at 160 deg
>C, leave to cool for an hour or two then lay out on oven trays in a freezer
>overnight. Once frozen keep in a box in the bottom of the freezer. Large'ish
>pots then take 4-6 mins in 1000w microwave and they still have that "baked"
>taste and a good texture.

Huh?  You're sense of texture must be off - freezing cooked
potatoes ruins them.  

I'd bet money you make mashed potatoes in the food processor, too.

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From: Michael <dognospam[at]adjfkdla;not>
Date: Sun, 14 Mar 2004 18:27:13 -0000
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Steve Wertz deliciously posted:
> I'd bet money you make mashed potatoes in the food processor, too.

Seriously, does anyone make them in a food processor?  Dear God spare us 
all.

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From: Aenuff <Aenuff[at]bobsplace.org>
Date: Sun, 14 Mar 2004 20:09:41 -0000
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Steve Wertz wrote:
> Huh?  You're sense of texture must be off - freezing cooked
> potatoes ruins them.

No I use frozen mash pellets which you nuke of 2 mins. In my defense I have
one kitchen assistant and I have to provide a menu of 16 varied meals. All
of which have to be served within 15 mins of ordering to about 15,000 people
a year so frozen BPs have to do. Thats not to say *I* eat them but I have
done in a blind tasting with 3 other poeple. To date (thats about 150 BPs in
March so far) no complaints, in fact just the opposite. They aren't the
greatest but if you don;t have 2 hours (plus) then they work well.

I think what we have to recognise is that this is a food group and attracts
people who appreciate food maybe a little more than the average person. What
is perfectly acceptable to the majority we may sneer at or dislike. For
example, "lazy garlic" I would not even allow the stuff in my kitchen but
may others are happy with it. I won't use a manufacturerd curry paste, other
swear by it.

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From: MHKS[at]webtv.net (Amanda)
Date: Sun, 14 Mar 2004 15:02:26 -0500 (EST)
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Hello Everyone:     When we have extra boiled or baked potatoes after a
meal we fry they up for breakfast.     We use paprika and cayenne
pepper.     Have a nice sunny day.     Amanda

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From: Tigger News <tiggernews[at]hotmail.com>
Date: Mon, 15 Mar 2004 12:43:17 +1100
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The best think to do with leftover beaked potatoes is mix them into baked
beans with the left over sausages. make a great breakfast when you are out
in the bush. (fry them first if you can)

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From: Blair P. Houghton <b[at]p.h>
Date: Mon, 15 Mar 2004 00:24:33 GMT
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Aenuff wrote:
>No I use frozen mash pellets which you nuke of 2 mins. In my defense I have
>one kitchen assistant and I have to provide a menu of 16 varied meals. All
>of which have to be served within 15 mins of ordering to about 15,000 people
>a year so frozen BPs have to do. Thats not to say *I* eat them but I have

Don't kick yourself.  "Instant" mashed potatoes are pretty
damned good.

Though if given the chance I wouldn't take them over the
oiled, salted, peppered spud slices I grilled with my steak
today.

But in replacement for the risk and expense of boiling and
mashing my own, they're pretty damned good.

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From: Steve Wertz <swertz[at]cluemail.com.invalid.gov>
Date: Sun, 14 Mar 2004 20:46:48 -0600
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Blair P. Houghton wrote:
>Don't kick yourself.  "Instant" mashed potatoes are pretty
>damned good.

Those "Butter Golds" (whole potatoes) make the *best* mashed
potatoes.  Mixed with some green onion, butter, roasted garlic and
parsley... oh yeah.  I just made 4lbs that way.

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From: Alan Moorman[at]visi.com
Date: Sun, 14 Mar 2004 15:53:57 -0600
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Aenuff wrote:
>Why not freeze?

They also make great hash browns after they've been in the fridge for
a day or so!

Grate them, fry them.

Um. Good.


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