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 10:17:06 -0400, Brooklyn1 <Gravesend1> wrote:



>
>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.

Soon they will be at the farmer's market. I like the yellow ones, but
the red skins are great too. Much better than something that has been
in a potato barn for months.

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.