Subject: Re: baked potatoes using microwave
From: joeking[at]solutions.mb.ca (Joseph [Joe] King)
Date: Sat, 25 May 1996 01:42:33 GMT
Oh you can't roller skate in a buffalo herd...
but you can make mighty fine baked potatoes in a convection
microwave and be happy... if you've a mind to. (Broke but happy!)
On 21 May 1996 21:18:30 GMT in <firstname.lastname@example.org>
Lynn Turriff wrote the following in: rec.food.cooking:
->In <email@example.com>, Ed Pawlowski writes:
->>spohara@inetg1 (O'Hara Shun Ping (303)293-4594) writes:
->>> Sallie Montuori (firstname.lastname@example.org) wrote:
->>> : In article <email@example.com>,
->>> : Judith Puddy wrote:
->>> : >Please don't try to bake a potato in the oven without poking the skin - my
->>> : >daughters tried that (not knowing any better) and we had exploded potato
->>> : >in every crevice of the oven.
->>> : I have been baking potatoes in the oven unpierced for over twenty years.
->>> : I have never once had an explosion. I once had a split when I included
->>> Oh, there is a misunderstanding here. The title of this thread
->>> is "baked potatoes using MICROWAVE oven".
->>Lets set the record straight. You CANNOT BAKE a Potato in
->>Yes, you can cook a potato in the microwave. To be baked,
->>you must use a dry indirect heat such as in the oven. That
->>is how things are BAKED.
->>Cooked potatoes in the microwave are merely a substitute.
->>They do not have the crispy skins that baking give them.
->>Ed (microwaves cook, ovens bake)
->But if you are putting whole potatoes in their own skins into a microwave,
->don't forget to poke them first!
->You can probably do a lot of potatoes before one goes kablooey, but do
->you really want to try to clean potato starch off every surface?
->As Mimi says, whatever floats your boat :-)
From: schiffmanj[at]aol.com (SCHIFFMANJ)
Date: 26 May 1996 17:27:06 -0400
You bake potatoes according to size.
First scrub clean with veggie brush. Nest use knife to puncture on both
about 6-8 times (let's steamout while baking). If your using medium sized
russet baking potatoes should take roughly 6-8 minutes. However if you've
got really humongous spuds could take longer. Just place on paper towel
and nuke it. Let it sit for a couple of minutes when it is finished.
Sounds as if you really over did your potato!! Good luck.
From: lizz[at]tartarus.uwa.edu.au (Elizabeth Kougianos)
Date: 27 May 1996 00:54:46 GMT
My mum just nuked a potato...
It wasn't successful at all. She burnt it.
And now the microwave absolutely stinks...can anyone solve this smelly
From: Edwin Pawlowski
Date: Tue, 4 Jun 1996 00:00:31 -0400
You can cook potatoes in a microwave, you need an OVEN to bake them.
Sure, it takes longer, but, you get a crispy skin and better texture.
From: hilbrich[at]cloudnet.com (WB or CM Hilbrich)
Date: 4 Jun 1996 06:40:15 GMT
*** According to James Beard's Theory & Practice of Good Cooking, you
need to bake those little spuds for an hour and a half, and then check to
see if they need to be cooked longer.... Now that Ozzie and Harriet
Nelson are dead and the entire paycheck from one family member is required
to just make the mortgage payment, where do you find time to devote that
much lead time to a meal?.. The problem is that people who have time to
produce a crispy skin and better texture, are often unemployed and can't
afford to buy the potato...
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Tue, 4 Jun 1996 09:52:25
If your oven has a timer, you can set it in the morning. I find 40 minutes to
1 hour at 400 deg. is usually plenty, unless you have a giant potato....
From: Terry Pogue
Date: Tue, 04 Jun 1996 15:10:33 +0100
Do both. There is no reason not to have the speed of the microwave and
the crispy skin/fluffy meat of the oven potato. Start them in the
microwave and finish in the oven. I usually do two potatoes..6 minutes
in the microwave then into a 350 oven for between 6 and 10 minutes.
Perfect spuds everytime.
From: sf[at]usa.pipeline.com(S F)
Date: 8 Jun 1996 19:00:58 GMT
When I'm in a hurry, I start my potatoes in the microwave and cook at least
half way, then finish them in the oven to dry slightly and create the
crispy skin. Works for me!
From: stan[at]thunder.ocis.temple.edu (Stan Horwitz)
Date: 10 Jun 1996 15:44:31 GMT
S F wrote:
: When I'm in a hurry, I start my potatoes in the microwave and cook at least
: half way, then finish them in the oven to dry slightly and create the
: crispy skin. Works for me!
Not for me, but to each his or her own. I just made a wonderful baked potato
last night for dinner the old fashioned way. I washed the spud, jabbed a
knife into the spud a few times than put it in my oven at 475 degrees F for
90 minutes. While the spud cooked, I read the Sunday newspaper. When the spud
was nearly done, I made the main course which only took about 20 minutes. The
spud came out with incredibly crispy skin and fluffy interior.
Thanks to having picked up some fresh butter from a gourmet store near me,
I was able to enjoy this buttered spud while I finished reading my
newspaper. Yum yum! I just can't get the same incredible crispy skin and
fluffy interior in a baked potato by letting it come anywhere near a
microwave oven, but I wish those of you who don't have the time to make a
baked potato the old fashioned way all the luck in the world trying to get
your pseudo baked potato to come out tasty in your microwave oven!