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Old 08-05-2014, 04:36 AM   #21
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Originally Posted by GotGarlic View Post
You shun microwaves? What have they done to you?

Cooks Illustrated did an experiment and found that skewered potatoes cook maybe a couple minutes faster and aren't worth the effort.
I dislike the idea of bombarding food with microwaves - I prefer a more simple form of heat. Please don't bother me with info on their safety etc - not interested. We all have a right to choose what appliances we have in our homes, yes???

I was not referring to the 4 pronged small skewers that you buy for potatoes, but the kebab skewer. I oil it then skewer it right through the potato via its centre. I find this does help reduce baking time by much more than a few minutes i.e. with the more rounded potatoes that may not cook through to the centre so quickly. This is my direct experience.
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Old 08-05-2014, 04:37 AM   #22
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Originally Posted by DeandraAyu View Post
I have to try that... it seems easier than potato gratin but still pretty.

My favorite on potato recipe so far is baby potato baked with garlic and rosemary.
I cut them in half and boiled them,
then bake with chopped rosemary, whole garlic (skin and all) and oil (sometimes olive, sometimes canola, whatever i have around). easy peasy but yummy
I'll have to try that! Easy peasy AND YUMMY! Win. Win. Win.
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Old 08-05-2014, 07:33 AM   #23
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I like to make mashies with evaporated milk, sometimes because we don't have any fresh milk or cream in the fridge, and sometimes just because evap milk gives them a different taste.
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Old 08-05-2014, 09:16 AM   #24
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Originally Posted by creative View Post
I dislike the idea of bombarding food with microwaves - I prefer a more simple form of heat. Please don't bother me with info on their safety etc - not interested. We all have a right to choose what appliances we have in our homes, yes???

I was not referring to the 4 pronged small skewers that you buy for potatoes, but the kebab skewer. I oil it then skewer it right through the potato via its centre. I find this does help reduce baking time by much more than a few minutes i.e. with the more rounded potatoes that may not cook through to the centre so quickly. This is my direct experience.
They actually used a set of five fairly thick skewers. As with everything, YMMV.

Regarding the microwave, one reason I use mine frequently, such as for par-cooking potatoes before roasting, is because it takes much less energy to cook food than any other method, so it's more efficient and less expensive. Also, there's no waste of water, since most people just discard water used to boil food.

Take it easy, though. No one is demanding that you buy and use a microwave.
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Old 08-05-2014, 10:42 AM   #25
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Of course I knew the possibilities where endless.

Chief Longrind of the North: For baking, I have always done the same thing... made a criss-cross cut in the top, but then squeeze it open. Of course never with foil. I don't know why that ever became a 'thing' for baking potatoes. But the result is equivalent to microwaving when 'baking' a potato, which is basically steaming, not baking.

Creative: On average, I find baked potatoes take about an hour. I just plan for that hour, and can certainly do other things while they are baking. I remember my mom used to rub the potatoes with butter before putting them in the oven, but I don't do that. I shun the microwave too. Well except for reheating a single serving of leftovers, or reheating the coffee that went cold. Oh, and I do occasionally steam broccoli in the microwave. But that'll be my secret. That said, if someone took away the microwave, I could do without it.

Craig C: Your scalloped potato & fennel looks great! Some things I just don't fix for just me, especially using heavy cream. Great company/family dish though.

DeandraAyu: Anything with rosemary (especially potatoes) is aces in my book. Nothing better than fresh rosemary. Love that recipe. It reminds me of one I do with baby potatoes and herbs de provence (another wonderful seasoning). That recipe called for mixing the potatoes with a little olive oil, s&p, minced garlic and herbs de provence, spreading them out in a baking disband baking at 400 deg. F. But then there was another that called for cutting up red potatoes, spread on a baking sheet, which got the potatoes almost cooked before removing the foil and finishing cooking and browning. Both required turning during baking and both worked... resulting in tender, beautifully browned potatoes. Maybe you don't really have to boil them first?
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Old 08-05-2014, 10:43 AM   #26
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Some more potato anecdotes....

It's pretty hard to screw up a potato but I have done just that more than once!

I use my microwave quite often and when I want a quick baked potato I prefer a russet. I simply puncture the ends with a tooth pick to relieve pressure and microwave for about 5 minutes. The only drawback is they tend to be a little drier than baked in the oven.

One of the reasons I prefer russets is the heavy skin. When I bake in the oven, I never cover them with anything. I'd sooner give the inside to someone else and scarf down the potato skin with butter, S&P along with any other condiment suitable for potatoes.

Getting back to puncturing potatoes prior to baking....My poor step-mother once opened the oven to poke a baking potato for done-ness and it exploded violently all over her face! Thank God she was wearing glasses because the scalding hot potato flesh stuck to her skin and glasses or she could have done serious damage to her eyes. She ended up with second degree burns all over her face! Since then I have always punctured my potatoes to relieve baking pressure.
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Old 08-05-2014, 10:51 AM   #27
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I bombard baking potatoes in my microwave (3 minutes for one, 5 minutes for two) then into the oven for 30 minutes. That cooks the potato in about half the time and gives you the desirable baked potato skin we all love.
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Old 08-05-2014, 11:36 AM   #28
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I bombard baking potatoes in my microwave (3 minutes for one, 5 minutes for two) then into the oven for 30 minutes. That cooks the potato in about half the time and gives you the desirable baked potato skin we all love.
+1 Again Andy, we think so much alike.

Seeeeya; Chief Longwind of the North
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Old 08-05-2014, 11:47 AM   #29
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Originally Posted by medtran49 View Post
I like to make mashies with evaporated milk, sometimes because we don't have any fresh milk or cream in the fridge, and sometimes just because evap milk gives them a different taste.
I make my chowders always with evaporated milk. Most folks think I used cream.
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Old 08-05-2014, 11:53 AM   #30
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In the original JOC, the author has a recipe of mashed potatoes with whipped cream, S&P, and melted butter. You fold the whipped cream in very gently. I made them once and fell in love. But they are very rich and to die for. If I remember you mash the potaotes, add the melted butter along with the S&P. Then fold in the whipped cream. I just don't remember the amounts.
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Potato Recipes The rain kind of changed our plans so I made my coffee, and vegetated in bed watching TV and looking up some recipes on the laptop. Brunch was in my immediate future. I had one sm.-med. red potato left. First I was thinking home fries (lots of variations for those), then decided on a potato pancake. I got my guidance from Giada De Laurentiis on the Food Network site. I say "guidance" because I'm making it for one, so I've gotten used to winging it with recipes. I shredded the potato and squeezed out the moisture using a cheesecloth and put that in a small bowl. In a small fry pan I sautéed a small amount of chopped onion in a little olive oil and added 1 clove of crushed garlic to that. I added that to the potato along with a handful of grated parmesan cheese, salt & pepper, and chopped fresh basil. And, I had a small amount of grated cheddar and crumbled bacon I had used for a cauliflower crust grilled cheese, so I mixed that in too. No egg or flour in this recipe. I added a little more olive oil to the pan and then added and pressed down the potato mixture in the heated pan. After peeking at the bottom for doneness, I gently flipped it over. To my amazement, it flipped over perfectly. I slid it onto the plate when done and put it back in the low oven with my turkey bacon to keep warm while I fried an egg. Then plopped that egg right on top! Not only pretty... but delicious! [URL=http://s1370.photobucket.com/user/janetmillr/media/Potatopancake_zps233434ba.jpg.html][IMG]http://i1370.photobucket.com/albums/ag265/janetmillr/Potatopancake_zps233434ba.jpg[/IMG][/URL] Would love to seem some more potato recipes (potato skins, home fries, potato cakes, etc.) A little hint that saved a step when making home fries. I cut the potatoes up super little... added seasonings and grated onion... didn't have to par cook the potatoes. 4 stars 1 reviews
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