Subject: Baking Potatoes Researched
Date: Wed, 29 Sep 1999 21:47:25 GMT
The San Francisco Chronicle of September 9 had an
article where they tested and tested different
techniques for baking potatoes.
It included this microwave technique that seems sensible:
"In a time crunch, you can microwave a potato for 5
minutes, then finish it in a 350-degree oven for 10
minutes. The oven helps crisp the skin and dry out
the flesh so it's not dense and gluey like the potato
fully baked in a microwave."
Date: Wed, 29 Sep 1999 22:33:09 GMT
This may sound good in theory, but a potato will not crisp up in 10 minutes,
it takes a good hour at a high temperature to do this. :-))
From: Steve C.
Date: Thu, 30 Sep 1999 01:51:07 GMT
> "In a time crunch, you can microwave a potato for 5
> minutes, then finish it in a 350-degree oven for 10
> minutes. The oven helps crisp the skin and dry out
Sorry... don't believe it for a second... or 10 minutes... ;-)
From: penmart10[at]aol.com (Sheldon)
Date: 30 Sep 1999 16:56:02 GMT
Steve C. writes:
>Sorry... don't believe it for a second... or 10 minutes... ;-)
There is nothing to believe or to disbelieve... 'crispness' and 'dryness' are
both qualitative and subjective attributes, on a highly personal level...
tantamount to being able to accurately determine whose/which orgasms are more
intense and by what method. Obviously MMV (Mileage May Vary). Potato Head, 10
minutes is more than adequate, SteverinO! :::hehehe:::
Date: Thu, 30 Sep 1999 19:57:50 +0100
>It included this microwave technique that seems sensible:
>"In a time crunch, you can microwave a potato for 5
I totally agree. I often cook very large potatoes in the microwave before
putting them on the BBQ maybe for 30mins turning regularly. You dont get
better than this for
a crispy skin and fluffy inside - and the flavour...