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Pete C.

Peter A wrote:
>
> In article >,
> lid says...
> > Steve Y wrote:
> > > The key point for me here is what do people expect of a baked potato ?
> > >
> > > If doesn't have a crunchy skin then it isn't a baked potato for me. My
> > > other half used to "bake " her spuds in the microwave but has since
> > > learnt her lesson.
> >
> > Same here. If it doesn't have a crispy skin and a little nutty flavor it
> > simply isn't a baked potato.
> >
> > You can certainly cook a potato in the microwave and get the same result
> > as famous industrial chain food restaurants but it isn't a baked potato.
> >
>
> This is the main point - too many people consider any large, whole,
> cooked potato to be "baked" when a microwaved potato is in fact steamed.

A microwaved potato is no more steamed than a baked one. In both cases
the heat introduced produces some internal steam.

>
> Even so, when I have been in a hurry for a real baked potato, I have
> found that a few minutes in the microwave followed by finishing in the
> oven will cut your cooking time in half and give a result that is hard
> to tell from the real thing.

That technique certainly works, indeed very often my use of the
microwave it to trim cooking time of an ingredient or two, like nuking
diced green peppers for a couple minutes to sync them with the rest of
the dish they are going in.