"Terry Coombs" wrote in message news
On 10/4/2018 11:24 AM, Cheri wrote:
> "jmcquown" > wrote in message
> news
>> On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
>>> I've been making baked potatoes for years, sometimes excellent, other
>>> times less so. Last Saturday I watched an episode of America's Test
>>> Kitchen and they showed what they found to be best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato with a
>>> fork about three times on a side. Roll the potatoes in the brind for a
>>> short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>>> return them to the oven until they reach about 215. Remove from oven,
>>> cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of the
>>> best I ever made. I never thought about going by temperature.
>>
>> It never would have occurred to me. I have always just poked the raw
>> potatoes with a fork, brushed the skins with butter (you could use oil)
>> and sprinkled with salt. They're done in an hour when the skin is crispy
>> and a little more poking with a fork indicates they're soft inside.
>>
>> Did they use some sort of instant read thermometer? I cannot imagine
>> worrying about the internal temp of a baked potato. Why must everything
>> be so complicated?
>>
>> Jill
>
>
> I wouldn't mess with it as a rule, but I saw it on one of the cooking
> shows and tried it, it was very good.
>
> Cheri

I just squeeze . If it's soft , it's done .

Snag

==

Yep, that's what I do)