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Subject: Potato - how to get firm inside the skin
Newsgroups: rec.food.cooking

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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?

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From: Wayne Boatwright 
Date: 12 Sep 2005 21:24:23 +0200
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It's probably undercooked.  Reduce the baking time.

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From: Ken Davey 
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.

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From: jake 
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?

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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.

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From: aem 
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

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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 :)

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From: Sheldon 
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.

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From: vega 
Date: Mon, 12 Sep 2005 20:32:59 -0500
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Sheldon wrote:
>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.

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........

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From: vega 
Date: Mon, 12 Sep 2005 17:14:34 -0500
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jkollin@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.


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