On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:

>On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> wrote:
>
>>On 7/19/2012 11:47 AM, KenK wrote:
>>> If it's indeed possible, what's the secret to making a 'baked' potato with
>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>> hot to use the oven - been over a 100 for weeks now.
>>>
>>> TIA
>>>
>>>
>>
>>Try nuking them on a plain, white paper towel. When they are just done,
>>warp them in foil and let them sit for a bit.
>
>
>I always pierce them with a knife too, it lest out the steam that makes
>then too soggy.

Mostly piercing saves you from having to deal with a huge mess when
they detenate.

I sometimes will microwave one or two spuds when I don't want to light
my oven for anything else but I don't fool myself into thinking they
are different from baked in foil. When I cook an oven roast and the
oven is already lit I will bake potatoes, but then I will bake several
even though I only want two... reheating oven baked potatoes in a
microwave the next day comes pretty close to right out of the oven.
But I'm not really a big fan of baked potatoes, I much prefer roasted
potatoes; peeled, cut into wedges, tossed with oil, salted n'
peppered, and roasted in a pan till nicely browned and crispy. I also
prefer boiled potatoes to baked. I never order baked potatoes at
restaurants, they don't scrub them clean, and baked in foil they may
as well be microwaved. I never order mashed potatoes either, unless I
do the mashing they're mystery mashed.

Brooklyn1 <Gravesend1> wrote:
> On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:
>
>> On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
>> > wrote:
>>
>>> On 7/19/2012 11:47 AM, KenK wrote:
>>>> If it's indeed possible, what's the secret to making a 'baked' potato with
>>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>>> hot to use the oven - been over a 100 for weeks now.
>>>>
>>>> TIA
>>>>
>>>>
>>>
>>> Try nuking them on a plain, white paper towel. When they are just done,
>>> warp them in foil and let them sit for a bit.
>>
>>
>> I always pierce them with a knife too, it lest out the steam that makes
>> then too soggy.
>
> Mostly piercing saves you from having to deal with a huge mess when
> they detenate.
>
> I sometimes will microwave one or two spuds when I don't want to light
> my oven for anything else but I don't fool myself into thinking they
> are different from baked in foil. When I cook an oven roast and the
> oven is already lit I will bake potatoes, but then I will bake several
> even though I only want two... reheating oven baked potatoes in a
> microwave the next day comes pretty close to right out of the oven.
> But I'm not really a big fan of baked potatoes, I much prefer roasted
> potatoes; peeled, cut into wedges, tossed with oil, salted n'
> peppered, and roasted in a pan till nicely browned and crispy. I also
> prefer boiled potatoes to baked. I never order baked potatoes at
> restaurants, they don't scrub them clean, and baked in foil they may
> as well be microwaved. I never order mashed potatoes either, unless I
> do the mashing they're mystery mashed.

I never had a potato detonate. I always microwave using old covered corning
ware, with a wet potato in a few drops of water. Been doing it that way
nice 1971 .

Greg

gregz wrote:
>
> I never had a potato detonate. I always microwave using old covered corning
> ware, with a wet potato in a few drops of water. Been doing it that way
> nice 1971 .

I've never had one burst in the microwave either. I just rinse them off, set
on a plate in the microwave. I'll cook them for about 3 minutes, then turn
over and cook another 3. That usually does it.

G.

On 7/20/2012 2:51 PM, Gary wrote:
> gregz wrote:
>>
>> I never had a potato detonate. I always microwave using old covered corning
>> ware, with a wet potato in a few drops of water. Been doing it that way
>> nice 1971 .
>
> I've never had one burst in the microwave either. I just rinse them off, set
> on a plate in the microwave. I'll cook them for about 3 minutes, then turn
> over and cook another 3. That usually does it.
>
> G.
>

I stick them a few times with a fork.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Andy > wrote:
> Janet Wilder > wrote:
>
>> On 7/20/2012 2:51 PM, Gary wrote:
>>> gregz wrote:
>>>>
>>>> I never had a potato detonate. I always microwave using old covered
>>>> corning ware, with a wet potato in a few drops of water. Been doing
>>>> it that way nice 1971 .
>>>
>>> I've never had one burst in the microwave either. I just rinse them
>>> off, set on a plate in the microwave. I'll cook them for about 3
>>> minutes, then turn over and cook another 3. That usually does it.
>>>
>>> G.
>>>
>>
>> I stick them a few times with a fork.
>
>
> Off the OP's request...
>
> Not that I've ever done other than baked potatoes, I'm left wondering if
> a cheap-o countertop convection toaster/oven might crispy skin convection
> bake potatoes for a couple minutes extra than nucularized.
>
> Andy

A turbo oven just speed up non fan based ovens by some % .

They used to make microwave ovens with a browning element and even a thermo
probe. What happened ?

Greg

gregz > wrote:

> They used to make microwave ovens with a browning element and even a thermo
> probe. What happened ?

Microwave-convection-grill ovens are common enough here in Germany.

Victor

Victor Sack > wrote:
> gregz > wrote:
>
>> They used to make microwave ovens with a browning element and even a thermo
>> probe. What happened ?
>
> Microwave-convection-grill ovens are common enough here in Germany.
>
> Victor

I have seen a microwave/ toaster oven, but not common. They installed one
in each floor of building lunchroom. They started breaking. I fixed one. It
had no turbo fan as I recall. I bought two norelco microwaves in 1979 from
someone. It had a top browning element, but I forgot how I worked, or was
hooked up. Also a temperature probe. The one would not work for seller,
because he did not hook up ground.
I modified unit by removing electronics, and installing mechanical timer.
My father used it, loved it. Just like the old heathkit mechanical timer.

Greg

Do they still make those stove-top bakers?

My mom had one. She could bake a couple of potatoes in it. mostly she
used ti to bake an eggplant that she cooled, scooped out and made a kind
of salad with chopped hard boiled egg, lemon juice and lots of black pepper

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 7/21/2012 11:07 PM, Andy wrote:
> Janet Wilder > wrote:
>
>> Do they still make those stove-top bakers?
>>
>> My mom had one. She could bake a couple of potatoes in it. mostly
>> she used ti to bake an eggplant that she cooled, scooped out and made
>> a kind of salad with chopped hard boiled egg, lemon juice and lots of
>> black pepper
>
>
>
> Janet,
>
> Did that evolve into the convection toaster oven?
>
> Considering the time that has passed?
>
> Other than that, I dunno.
>
> Best,
>
> Andy
>


Dunno, Andy. It was a two piece thing with a base that had concentric
circles stamped into it and a domed top.

Ack! I can remember that gizmo so clearly and I can't find where I put
my keys ten minutes ago. Old age is a b--ch!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

It looked something like this, except I think the base part was not raised.

http://www.amazon.com/BW-STOVE-TOP-P.../dp/B0031Q3SUY

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Gary wrote:

>I've never had one burst in the
> microwave either. I just rinse them off,
> set on a plate in the microwave. I'll cook
> them for about 3 minutes, then turn over
> and cook another 3. That usually does
> it.

I never have either..had one burst, that is, but I've always pierced
them all over with a fork, just as I do when I cook them in the regular
oven. I use the large Russet potatoes and put one on a paper towel and
cook on high for approximately 6 minutes (I don't turn them over) and
let sit a couple minutes more before I eat them. If I cook one for hubby
also, then I allow an additional 4 minutes, or so. I don't like to CHEW
the inside of the potato! Nothing worse than a half cooked potato,
except for lumpy mashed potatoes - yuck!

Judy

Judy Haffner wrote:

> I never have either..had one burst, that is, but I've always pierced
> them all over with a fork

A baked russet might split and make a mess, but I'm sure it doesn't
have enough moisture to explode. Pricking them vents the steam and
lets the skin get crisp.

On Fri, 20 Jul 2012 15:51:59 -0400, Gary > wrote:

>gregz wrote:
>>
>> I never had a potato detonate. I always microwave using old covered corning
>> ware, with a wet potato in a few drops of water. Been doing it that way
>> nice 1971 .
>
>I've never had one burst in the microwave either. I just rinse them off, set
>on a plate in the microwave. I'll cook them for about 3 minutes, then turn
>over and cook another 3. That usually does it.
>
>G.

I used to think that was silly too, but then one day poof ! !
The age of the potato will make a difference too the fresh ones have
more moisture.

On Fri, 20 Jul 2012 22:48:23 -0400, Ed Pawlowski > wrote:

> On Fri, 20 Jul 2012 15:51:59 -0400, Gary > wrote:
>
> >gregz wrote:
> >>
> >> I never had a potato detonate. I always microwave using old covered corning
> >> ware, with a wet potato in a few drops of water. Been doing it that way
> >> nice 1971 .
> >
> >I've never had one burst in the microwave either. I just rinse them off, set
> >on a plate in the microwave. I'll cook them for about 3 minutes, then turn
> >over and cook another 3. That usually does it.
> >
> >G.
>
> I used to think that was silly too, but then one day poof ! !
> The age of the potato will make a difference too the fresh ones have
> more moisture.

I don't microwave potatoes, but I did have one sorta explode in the
oven. Didn't know age was what the problem would be, thanks.

--
Food is an important part of a balanced diet.

On Fri, 20 Jul 2012 22:34:26 -0700, sf > wrote:



>>
>> I used to think that was silly too, but then one day poof ! !
>> The age of the potato will make a difference too the fresh ones have
>> more moisture.
>
>I don't microwave potatoes, but I did have one sorta explode in the
>oven. Didn't know age was what the problem would be, thanks.

Trailers used to haul produce usually have front and back ventilation
doors to pass the moisture during shipment.

http://www.tis-gdv.de/tis_e/ware/gem...fe.htm#schwund
RF Shrinkage/Shortage

Over relatively long transport periods, potatoes may lose up to 10 -
15% in weight due to respiration processes and water vapor release.
This loss is accompanied by a reduction in nutrient and vitamin
content as well as impaired consistency and a reduction in the
proportion of aroma substances in the tuber.

On Sat, 21 Jul 2012 07:55:56 -0400, Ed Pawlowski > wrote:

>On Fri, 20 Jul 2012 22:34:26 -0700, sf > wrote:
>
>
>
>>>
>>> I used to think that was silly too, but then one day poof ! !
>>> The age of the potato will make a difference too the fresh ones have
>>> more moisture.
>>
>>I don't microwave potatoes, but I did have one sorta explode in the
>>oven. Didn't know age was what the problem would be, thanks.
>
>Trailers used to haul produce usually have front and back ventilation
>doors to pass the moisture during shipment.
>
>http://www.tis-gdv.de/tis_e/ware/gem...fe.htm#schwund
>RF Shrinkage/Shortage
>
>Over relatively long transport periods, potatoes may lose up to 10 -
>15% in weight due to respiration processes and water vapor release.
>This loss is accompanied by a reduction in nutrient and vitamin
>content as well as impaired consistency and a reduction in the
>proportion of aroma substances in the tuber.

Until one eats spuds just plucked from the ground they've no idea how
a potato is supposed to taste... those things one buys at the market
are hardly fit for slopping hogs.

On Sat, 21 Jul 2012 07:55:56 -0400, Ed Pawlowski > wrote:

> On Fri, 20 Jul 2012 22:34:26 -0700, sf > wrote:
>
>
>
> >>
> >> I used to think that was silly too, but then one day poof ! !
> >> The age of the potato will make a difference too the fresh ones have
> >> more moisture.
> >
> >I don't microwave potatoes, but I did have one sorta explode in the
> >oven. Didn't know age was what the problem would be, thanks.
>
> Trailers used to haul produce usually have front and back ventilation
> doors to pass the moisture during shipment.
>
> http://www.tis-gdv.de/tis_e/ware/gem...fe.htm#schwund
> RF Shrinkage/Shortage
>
> Over relatively long transport periods, potatoes may lose up to 10 -
> 15% in weight due to respiration processes and water vapor release.
> This loss is accompanied by a reduction in nutrient and vitamin
> content as well as impaired consistency and a reduction in the
> proportion of aroma substances in the tuber.

Thanks. Unfortunately, there's no way to tell visually how fresh a
seemingly fresh potato is. I was surprised when that potato burst
open, especially when none of the others did. Fortunately it didn't
explode all over the oven and make a mess, it just seemed to pop open
a bit, like a seam ripping... maybe it was one of those potatoes that
I remembered to pierce. I don't remember all of the details, just how
surprised I was that it happened.

--
Food is an important part of a balanced diet.

On Friday, July 20, 2012 1:20:43 PM UTC-6, gregz wrote:
> Brooklyn1 &lt;Gravesend1&gt; wrote:
> &gt; On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski &gt; wrote:
> &gt;
> &gt;&gt; On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> &gt;&gt; &gt; wrote:
> &gt;&gt;
> &gt;&gt;&gt; On 7/19/2012 11:47 AM, KenK wrote:
> &gt;&gt;&gt;&gt; If it's indeed possible, what's the secret to making a 'baked' potato with
> &gt;&gt;&gt;&gt; crisp shin in a microwave? I've tried various ways with no success. Very
> &gt;&gt;&gt;&gt; hot to use the oven - been over a 100 for weeks now.
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;&gt; TIA
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;
> &gt;&gt;&gt; Try nuking them on a plain, white paper towel. When they are just done,
> &gt;&gt;&gt; warp them in foil and let them sit for a bit.
> &gt;&gt;
> &gt;&gt;
> &gt;&gt; I always pierce them with a knife too, it lest out the steam that makes
> &gt;&gt; then too soggy.
> &gt;
> &gt; Mostly piercing saves you from having to deal with a huge mess when
> &gt; they detenate.
> &gt;
> &gt; I sometimes will microwave one or two spuds when I don't want to light
> &gt; my oven for anything else but I don't fool myself into thinking they
> &gt; are different from baked in foil. When I cook an oven roast and the
> &gt; oven is already lit I will bake potatoes, but then I will bake several
> &gt; even though I only want two... reheating oven baked potatoes in a
> &gt; microwave the next day comes pretty close to right out of the oven.
> &gt; But I'm not really a big fan of baked potatoes, I much prefer roasted
> &gt; potatoes; peeled, cut into wedges, tossed with oil, salted n'
> &gt; peppered, and roasted in a pan till nicely browned and crispy. I also
> &gt; prefer boiled potatoes to baked. I never order baked potatoes at
> &gt; restaurants, they don't scrub them clean, and baked in foil they may
> &gt; as well be microwaved. I never order mashed potatoes either, unless I
> &gt; do the mashing they're mystery mashed.
>
> I never had a potato detonate. I always microwave using old covered corning
> ware, with a wet potato in a few drops of water. Been doing it that way
> nice 1971 .
>
> Greg

You don't know what you are missing then. When potatoes detonate they blow
bits of potato all over the inside of the microwave. Nice mess to clean
up. It can happen on potatoes that are not pierced properly or completely
as well as un-pierced (virgin) ones.

On 7/20/2012 11:25 AM, Roy wrote:
>
> You don't know what you are missing then. When potatoes detonate they blow
> bits of potato all over the inside of the microwave. Nice mess to clean
> up. It can happen on potatoes that are not pierced properly or completely
> as well as un-pierced (virgin) ones.
>
>

Having food explode in your microwave is a lesson on what not to do the
next time. OTOH cooking a potato is a pretty boring affair. Maybe I
should take bets on whether an un-pierced potato is going to explode in
the micro. We'll start with 4 to 1 odds.

dsi1 > wrote:
> On 7/20/2012 11:25 AM, Roy wrote:
>>
>> You don't know what you are missing then. When potatoes detonate they blow
>> bits of potato all over the inside of the microwave. Nice mess to clean
>> up. It can happen on potatoes that are not pierced properly or completely
>> as well as un-pierced (virgin) ones.
>>
>>
>
> Having food explode in your microwave is a lesson on what not to do the
> next time. OTOH cooking a potato is a pretty boring affair. Maybe I
> should take bets on whether an un-pierced potato is going to explode in
> the micro. We'll start with 4 to 1 odds.

I don't know why anybody would cook them uncovered, and the layer of water
creates steam and evens out the heat. I read the instruction in the
microwave cookbook, and Never much had a problem. I have ignored the fork
stabbing, for the most part. I still have my heath kit cookbook someplace.
I recently increased my old corning ware set from eBay. I got these little
pots for little potatoes. 3 minutes all it takes. I'm looking for an old
ceramic butter tray to cook hot dogs. Got a large pot for cooking up to 3
ears of corn. If you don't cover things, they don't cook evenly without the
steam build up. I have always used the 4 minute rule, for small to medium
potatoes, or an ear of corn, but my little panasonic oven is really
powerful, I have to watch not to overcook with over 1100 watts.

Greg