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