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Old 02-21-2012, 10:49 AM   #11
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Cook them almost all the way through in the radarrange and finish them in the oven while the meat rests.

I do this all the time.
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Old 02-21-2012, 10:49 AM   #12
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Personally I would do the Dutch oven method (#2). I don't think the flavor of microwaved potatoes is as good. Baking for an hour seems to concentrate the flavor in a way that quick cooking in the nuker can't achieve. If you have an oven thermometer you can stick in there it could help give you an idea of what temp to have the stove on to maintain the correct temp (although you would want to avoid opening it frequently, of course). Up on a rack, the dry heat will be just like an oven.
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Old 02-21-2012, 11:37 AM   #13
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Cook them almost all the way through in the radarrange...
I think this term for a microwave went out of use somewhere in the middle of the 19th century! That was the name given to the first microwave which was invented at Raytheon in Massachusetts after WWII.
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Old 02-21-2012, 11:42 AM   #14
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I think this term for a microwave went out of use somewhere in the middle of the 19th century! That was the name given to the first microwave which was invented at Raytheon in Massachusetts after WWII.
That's what I was thinking too. Weren't they integrated into the regular oven? (Except it was the middle of the 20th century )
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Old 02-21-2012, 11:50 AM   #15
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Use a crock pot set on high. Brush them with some olive oil, sprinkle on some kosher salt and let em' rip. You can wrap them in foil if you want. But it's not necessary. Give it about 2 hours to cook.

I've used that method many times when making Rosemary potatoes. Works like a charm.

Munky.
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Old 02-21-2012, 11:51 AM   #16
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I think this term for a microwave went out of use somewhere in the middle of the 19th century! That was the name given to the first microwave which was invented at Raytheon in Massachusetts after WWII.
I thought it was a terrible typo. I couldn't figure it out.
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Old 02-21-2012, 11:56 AM   #17
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Many thanks to all. If I use method #2 and my dutch oven is enamel-coated (Le Creuset), will the long dry cooking on the stove top be harmful to the enamel coating?
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Old 02-21-2012, 12:02 PM   #18
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Bob, I'll take door number two for crispy, perfect baked potatoes.
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Old 02-21-2012, 02:11 PM   #19
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Hi Chopstix. If your roast takes a long time, add your potatoes about 45 min - 1 hour before the end of cooking time. If your oven is not large enough to accommodate both, microwave/nuke the potatoes. Microwaves only catch on fire if you add aluminum/tin/foil.
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Old 02-21-2012, 02:13 PM   #20
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I think this term for a microwave went out of use somewhere in the middle of the 19th century! That was the name given to the first microwave which was invented at Raytheon in Massachusetts after WWII.
Amana made the Radarange in Amana, Iowa in the 1960's i think so a lot of our neighbors had them. My mother still thinks they poison the food.

I have a rather alarming Radarange cookbook right here on my desk....
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