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Subject: Salt Baked Potatoes - anyone have a recipe?
Newsgroups: rec.food.cooking

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From: Doug Weller <dweller[at]ramtops.demon.co.uk>
Date: Fri, 06 Jun 2003 13:49:51 +0100
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Does anyone have a recipe for salt baked potatoes (not in a crockpot).

Thanks.

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From: Kate <katebe[at]earthlink.net>
Date: Fri, 06 Jun 2003 20:23:12 GMT
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You'll need rock salt (land mined mineral salt) to cover the potatoes but,
if not available, coarse grained Kosher salt also works.  Preheat the oven
to 400F.  Choose smallish yellow skinned creamer potatoes and scrub and
dry them.  In a baking dish (just big enough to hold the amount of
potatoes) place about 1/2 inch of rock (or Kosher) salt.  Place potatoes
on top of salt and add additional salt to barely cover.  Bake for about 40
minutes.  Test for doneness.  Let sit in salt until ready to serve (at
least 5 to 10 minutes).  Carefully scoop them out from the salt and
serve.  Serve with your usual choice of baked potato condiments (butter,
sour cream, crumbled cooked bacon, snipped fresh chives, etc.).  I made
these for the first time a few weeks ago and was quite impressed.  The
technique is based on the Zuni Cafe Cookbook but I lent my copy to my
sister so I am posting from memory.

Save the salt and use for the next batch - you'll definitely make them
again!

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From: vinceporoke[at]hotmail.com (Vince Poroke)
Date: 6 Jun 2003 16:36:47 -0700
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Doug Weller wrote:
> Does anyone have a recipe for salt baked potatoes (not in a crockpot).

There are so many ways.  You totally cover the potatoes with the
salt, as in a large pile of salt on top of the potatoes.  Once you
have cleaned them of course.  I prefer a saltier potato so I sprinkle
a layer of course sea salt on my counter and I roll the potato on the
salt with some pressure.  Kind of like using the potato as a rolling
pin.  The salt punctures the potato.  Bake at 425.

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Subject: Rec:  Salt Baked Potatoes - 
Newsgroups: rec.food.cooking

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From: Thomas Shunick <shunick[at]bellatlantic.net>
Date: Fri, 06 Jun 2003 13:14:47 GMT
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This is how I do them and just love the results:

 *  Exported from  MasterCook  *

        Salt Baked Potatoes (with Kosher Salt @ high temp) PERFECT

Recipe By     : unknown author (probably from RFC) copied by Tom Shunick
Serving Size  : 2    Preparation Time :1:00
Categories    : Potatoes                         Special Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      med-large     russet potatoes -- scrubbed
                        Crisco -- for coating potatoes
                        Kosher salt -- for coating potatoes

Pick nice firm, good looking potatoes.  Scrub under running water and pat
dry with paper towels.  Apply a good coating of Crisco solid shortening to
each potato.  Then hold over sink and sprinkle heavily with Kosher salt.
Place potatoes on a pie-plate and place into a preheated 450~ (that's
right a 450~) oven for 60 minutes.

                   - - - - - - - - - - - - - - - - - -

NOTES : Do not prick your potatoes and if you are baking small-medium ones
check then at 45 minutes.

These are so wonderful and satisfy my "salt" craving.

Kosher Salt is the large grain salt.  Should be in the isle with regular
salt.
Copied by Tom Shunick 1996

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Subject: Re: Salt Baked Potatoes - 
Newsgroups: rec.food.cooking

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From: Christine <rmarksberry[at]NOSPAMhouston.rr.com>
Date: Fri, 06 Jun 2003 14:47:51 GMT
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Thomas Shunick wrote:
> NOTES : Do not prick your potatoes and if you are baking small-medium ones
> check then at 45 minutes.

Quick question...  you don't prick the potatoes and they don't explode?

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From: Thomas Shunick <shunick[at]bellatlantic.net>
Date: Fri, 06 Jun 2003 16:19:01 GMT
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Christine wrote:
> Quick question...  you don't prick the potatoes and they don't explode?

Small to medium potatoes have not exploded on me.  You'll have to make your own
call on that.  I don't see any reason for not pricking any size potato.

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From: BOB <ribs[at]thegrill.com>
Date: Fri, 6 Jun 2003 12:37:58 -0400
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Christine wrote:
> Quick question...  you don't prick the potatoes and they don't explode?

I use Olive Oil instead of the Crisco, and bake in my Kamado grill, using
lump charcoal.

Never pricked a potato, never had one explode.

BOB
there's always a first time

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From: jarkat2002[at]aol.comnojunk (Jarkat2002)
Date: 06 Jun 2003 20:24:45 GMT
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Christine wrote:
>Quick question...  you don't prick the potatoes and they don't explode?

I make baked potatoes all the time and never prick the skins ... only one time
in the last 20 years has one exploded. 
It's worth it to me to keep in the extra moisture :) 
~Kat

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From: threeriversguy_2000[at]yahoo.com (Ken)
Date: 6 Jun 2003 20:06:23 -0700
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Jarkat2002 wrote:
> I make baked potatoes all the time and never prick the skins ... only one time
> in the last 20 years has one exploded. 
> It's worth it to me to keep in the extra moisture :) 

Kat,

Okay, now you've got me curious.  I always use a fork to prick the
skin for two reasons:  My mother always did it that way, and I
distinctly remember a potato exploding when I was a kid.  My mother
said she must have forgotten to prick that one.  So I have always
figured if I didn't puncture the skin, it would for sure explode.  I
have some small blues in the house I'll have to experiment on.

Now I'm wondering about using a microwave.  It seems that this would
produce steam much faster and build up more pressure, and those would
for sure explode.  Anybody?

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From: BOB <ribs[at]thegrill.com>
Date: Sat, 7 Jun 2003 00:14:30 -0400
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Ken wrote:
> Now I'm wondering about using a microwave.  It seems that this would
> produce steam much faster and build up more pressure, and those would
> for sure explode.  Anybody?

I wish people would quit talking about exploding potatoes.  I do remember
my Mom puncturing the m with a fork, but I guess I never learned that
trick.  I haven't punctured any, whether I was going to cook them in the
oven, microwave, or on the grill, or buried in the coals for that matter.
I guess with all the evidence against me, I'm living on borrowed time, as
far as exploding potatoes goes.

BOB
trying to remember to poke holes in the potato

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From: hahabogus <not[at]applicable.com.invalid>
Date: Sat, 07 Jun 2003 07:16:01 GMT
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Ken wrote:
> Now I'm wondering about using a microwave.  It seems that this would
> produce steam much faster and build up more pressure, and those would
> for sure explode.  Anybody?

First off microwaved potatoes aren't baked they're steamed.
And next yes microwave potatoes can and do burst more frequently.

Think about it ...In a microwave the water inside the potato is excited by 
the microwaves to heat the food...henced cooked via hot water internally. A 
moister potato. 

A baked potato has heat from a element/gas burner applied to it externally. 
A drier potato.

And the difference in the texture of the skin. The crisp crunchy skin of a 
baked potato is the reason to bake them.

Now a nuked potato is ok and takes less time to cook.

But a baked potato is the food of the gods. Unless you are one of those 
ungodly people who wraps the spud up in foil before baking.

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From: barabajackel <barabajackel[at]hotmail.com>
Date: Fri, 6 Jun 2003 19:05:30 -0500
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Christine wrote:
> Quick question...  you don't prick the potatoes and they don't explode?

Only in a microwave.

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From: hahabogus <not[at]applicable.com.invalid>
Date: Sat, 07 Jun 2003 07:02:12 GMT
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Christine wrote:
> Quick question...  you don't prick the potatoes and they don't explode?

I went years and years without pricking the potatoes...Then one exploded in 
the oven. What a smell...and the mess to clean up ...Now I prick the 
potatoes. I guess what I'm saying is the potatoes can explode but rarely 
do. And it is your choice whether to risk it or not. Cleaning the oven 
takes way longer that pricking a potato and oven cleaning usually interfers 
with the meal your trying to cook. (Having tried to clean 1 hot oven) and 
get out a meal at the same time convinced me to prick the potato. 

Plus the potato knows when it would be most inconvienent to you and then 
explodes. 

Trying to explain to a person why everybody else has a potato but them is 
also a good trick.


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