"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-20-2004, 11:27 PM   #1
Assistant Cook
 
Join Date: Jan 2004
Posts: 10
Baked Potatoes

A lot of people think baked potatoes are a simple and straightforward food to make...I think this is a little off. I really care about how my food is, that means texture, hardness/softness, taste, moistness. I try to make my baked potatoes to be really dry and crumbly (that's how I like them). So what I do is:

-Poke LOTS of holes all over. Maybe 30 or so fork stabs per potato. It really does make a difference.
-Pick out potatoes that are darker in color, and have a thin skin. It's hard to describe what the difference is, but is has something to do with how easily pressed in it is.
-Cook at 425 for 60 minutes

If you wanted more moist potatoes, that were still crumbly, you would want to poke a small amount of holes in them and pick out potatoes with a thinner skin. If you want moist, non-crumbly potatoes, poke a small amount of holes and cook at a higher temperature for a smaller time (but don't vary much).

Anyhoo, this is just what I've discovered - some of it may be wrong, as I had to theorize somewhat on the combinations.

__________________

__________________
Decker87 is offline   Reply With Quote
Old 01-20-2004, 11:58 PM   #2
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
good tips, Decker87.
i really obsess over the things i enjoy the most--they MUST have the perfect taste/texture/smell, so i know where you're coming from. and you never really realize how complicated making a dish is until you attempt to make the "perfect" one. i'm struggling with breads right now, but there has always been SOMETHING i've wanted to spend time to improve.
__________________

__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 01-21-2004, 06:18 AM   #3
Senior Cook
 
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Another tip. Toss the potatoes in olive oil to lightly coat. This will ensure a crispy skin for those who like to eat skin.
__________________
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote
Old 01-21-2004, 07:19 AM   #4
Senior Cook
 
Atomic Jed's Avatar
 
Join Date: Dec 2003
Location: USA,SouthCarolina
Posts: 257
Hi Decker87, Carnivore, and Bubba! I agree, "food of love" is a never ending learning process. There are 3 (basically) types of potatoes; "Starchy" "waxy" and ? "New Potatoes" are "waxy" (good for potato salads, and stews. they maintain texture, while "Idaho Russets" are more well suited for Baking, and Mashing. Also a good thickining agent in soups etc. To test a variety of ones "Starch content" can be determined by putting them in a bowl of water. If it sinks, it's "starchy", if it floats, it "waxy". Hope that's usefull info! You GO on that bread Carnivore! Take care All! Atomic Jed!
__________________
Atomic Jed is offline   Reply With Quote
Old 01-21-2004, 02:09 PM   #5
Cook
 
Join Date: Apr 2002
Location: South Africa
Posts: 71
Send a message via MSN to maws
Hi Atomic - What a wonderful tip. In South Africa we don't have a large variety of potatoes, but what really gets to me is the fact that nobody cares aboyut names and potatoes are sold without any indication of the type - waxy or floury. It's all a case of trial and error on the consumer's side.

My husband's family are big potatoe growers some way from us and we ofte visit the farm. Through them I have learnt to discriminate between the best-known varieties offered on the market - but the uninitiated really has a struggle.

But the floating tip is super - thanx.

Maws.
__________________
From sunny South Africa
maws is offline   Reply With Quote
Old 01-21-2004, 06:53 PM   #6
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
My personasl preference for all purposes is White Rose. It is of much finer texture than "baking" potatoes, and has a thin skin, so is pleasantly edible peeled or unpeeled.

Baked, I find the skin particualrly tasty, while there is not the graininess of the "meat" that is so evident in Idahos, etc.

Mashed, or simply boiled, I find it's flavor decidedly different than the others - a difference I enjoy.

Again, its lack of discernable graniness makes it ideal for soups - especialy potato-leek soups that are intended to be smoothly creamy.
__________________
oldcoot is offline   Reply With Quote
Old 01-21-2004, 08:50 PM   #7
Senior Cook
 
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Old coot;
Is that a regional variety oor is it something that can be found everywhere?

Atomic Jed;
Thanks for that tip!
__________________
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote
Old 01-21-2004, 09:32 PM   #8
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks for the tip Atomic Jed. One of my favorites is purple potatoes. I like my baked potatoes creamy smooth - kind of having that overcooked yellowish tint.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-21-2004, 10:43 PM   #9
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
Jed, I'm no authority on the distribution of spuds. "White Rose" potatoes are easily recognized, however.

They are a light colored, smooth skinned poatato that is slightly flattened, as if having been stepped on. I know of no other potatoa so shaped.
__________________
oldcoot is offline   Reply With Quote
Old 01-22-2004, 04:13 PM   #10
Senior Cook
 
Atomic Jed's Avatar
 
Join Date: Dec 2003
Location: USA,SouthCarolina
Posts: 257
Thanx ALL! and US! I'm Tickled Pickled! (that WE exchange information, Knowledge, experience, and Laughs together!!! Anyone know how the "MAD COW" is doing? Is he in a sanitarium? (Or has he been released, for "good consumption")?!!?!!? LOL!!! Everyone Smile! We're #1!!! Atomic Jed!
__________________

__________________
Atomic Jed is offline   Reply With Quote
Reply

Tags
None

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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Baked Potatoes tancowgirl2000 Vegetables 21 05-21-2007 10:00 AM
Garden Stuffed Baked Potatoes PA Baker Vegetables 16 10-20-2006 12:57 PM
SLICED BAKED POTATOES norgeskog Vegetables 12 01-18-2005 07:10 PM
Non stick baked potatoes dolphinesque Vegetables 0 01-02-2005 10:24 PM
Baked Pleated Potatoes Mai Vegetables 0 08-27-2002 02:01 PM


» 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 01:13 AM.


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