SeanCan'tCook
Cook
OK, I absolutely LOVE the baked potatoes at Outback Steakhouse. They're so good I sometimes eat them plain.
I'd seen recipes for Outback-type baked potatoes where you covered them in oil and rubbed them with lots of salt, and they were pretty good, but not as good as Outback's.
The other night, I soaked a couple of potatoes in a salt-water brine overnight, and they were much better, and I actually used less salt.
My questions about the brining are:
1) How long should you soak them in it? Can you soak them too long?
2) Should you poke the holes in the potato before, or after you brine?
And, regarding poking those holes, how many should you do, how deep should they be, and is there a better tool for doing it than a fork?
I've been doing a lot of holes, going in as deep as the fork will go, and it sucks. It also bends the for tines a lot. I figure I must be doing something wrong.
I'd seen recipes for Outback-type baked potatoes where you covered them in oil and rubbed them with lots of salt, and they were pretty good, but not as good as Outback's.
The other night, I soaked a couple of potatoes in a salt-water brine overnight, and they were much better, and I actually used less salt.
My questions about the brining are:
1) How long should you soak them in it? Can you soak them too long?
2) Should you poke the holes in the potato before, or after you brine?
And, regarding poking those holes, how many should you do, how deep should they be, and is there a better tool for doing it than a fork?
I've been doing a lot of holes, going in as deep as the fork will go, and it sucks. It also bends the for tines a lot. I figure I must be doing something wrong.