"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Meals in Minutes
Reply
 
Thread Tools Display Modes
 
Old 07-26-2012, 11:53 PM   #11
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by Greg Who Cooks View Post
I've experimented with baking potatoes on a bed of sea salt, and it wasn't exactly earth shattering but the results were interesting, and the skins came out really good!

Plus, mostly you can just reuse the salt again, or use it in other recipes.

TR's post contains a lot of excellent ideas posted in a very compact form. You could spend a month or two exploring the recipe ideas in just that one post. :)

Baking fully burried in salt is a bit better than just on a bed of, as it really helps cook more evenly. It's a lot of excess salt, but, like casing a fish in salt, the results are beautiful. My fave though to do that with, is beets.

In my suggestion I mean simply a pastry brush, egg whites, and brush and seasoning. The skins get almost potato chip crisp, and the potatoes just turn out soft and fluffy. . . the treatment is more for the skins than anything.

A close second is doing potatoes confit, but that'a for another thread.
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-26-2012, 11:58 PM   #12
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Thanks for the good idea to fully embed the potato in salt. Like I said, you can mostly reuse the salt so it's not a total waste. And I get sea salt at my local Asian market in 5# or larger bags, and it's very economical.

Would you use coarse salt, or medium or fine?

I'd love do do a fish in salt some day! Or maybe even a chicken.

(You probably wouldn't be able to reuse the fish salt, but potatoes are mild and it probably wouldn't hurt or flavor the salt at all.)
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-27-2012, 12:08 AM   #13
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Coarse. no doubt about it.

I know of buddies that have done guinea fowl, and joints of meat, but yeah. ..I would trash the salt after that. Whole fish are certainly more the norm, and that is my only experience with salt crusts.


Back to potatoes, for an uber potato: cut out a bulk of the mid section(reserve for other things), brown in butter, and use as bread for any sandwiches. . . may be best for knife and fork style, but still as you can see, the options are endless.


I forgot a favorite of mine too; Pulled pork BBQ, and topped with coleslaw. Talk about a belly busting potato!
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-27-2012, 12:36 AM   #14
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Good for the confirmation. Coarse is what I used. :)

We haven't even started on potato skin recipes. Never mind the pulp!
__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-27-2012, 12:50 AM   #15
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
A few Greek-inspired potatoes:

Attachment 14669

Spanokopotatoes


Bake and add butter, S&P, lemon juice and chopped artichoke hearts
__________________
Cerise is offline   Reply With Quote
Old 07-27-2012, 01:05 AM   #16
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Pic didn't show. One more try.

Stuffed with feta cheese, tomatoes, herbs of choice, pine nuts, kalamata olives. Top with Greek yogurt, if you like.
__________________
Cerise is offline   Reply With Quote
Old 07-27-2012, 01:06 AM   #17
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612


Mmmmmmmm!!! Chocolate eclair baked potatoes!!!
__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-27-2012, 01:12 AM   #18
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
LOL. Spinach stuffed eclairs. And they're almost as tasty.
__________________
Cerise is offline   Reply With Quote
Old 07-27-2012, 01:44 AM   #19
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Spinach is okay. As long as they have chocolate. And bacon!!! ;)
__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-27-2012, 02:38 AM   #20
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
I scrub the potatoes and bake part way in the microwave then finish up in the oven. The kitchen doesn't heat up as much and they taste great. I also do casseroles the same way...it cuts down on oven time and still gets the results of having been cooked in the oven.
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Reply

Tags
potato

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.