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.

"Ed Pawlowski" > wrote in message
...
> 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.


Yes, I tried that last year from one of those eps, it was very good.

Cheri

"Cheri" wrote in message news
"Ed Pawlowski" > wrote in message
...
> 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.


Yes, I tried that last year from one of those eps, it was very good.

Cheri

==

If I am not using the oven already, I put mine in the microwave until soft,
then oil and put in a very hot grill (broiler?) until the skin is crispy.
It works ok for us

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ed Pawlowski" > wrote in message
> ...
>> 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.
>
>
> Yes, I tried that last year from one of those eps, it was very good.
>
> Cheri
>
> ==
>
> If I am not using the oven already, I put mine in the microwave until
> soft, then oil and put in a very hot grill (broiler?) until the skin is
> crispy. It works ok for us
>
>


That sounds like a plan. I have one of those As Seen On TV potato baking
sleeves for potatoes in the microwave and it works really well except for
crisp skin, so I will try the broiler.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ed Pawlowski" > wrote in message
> ...
>> 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.
>
>
> Yes, I tried that last year from one of those eps, it was very good.
>
> Cheri
>
> ==
>
> If I am not using the oven already, I put mine in the microwave until
> soft, then oil and put in a very hot grill (broiler?) until the skin is
> crispy. It works ok for us
>
>


That sounds like a plan. I have one of those As Seen On TV potato baking
sleeves for potatoes in the microwave and it works really well except for
crisp skin, so I will try the broiler.

Cheri

==

Good luck! Don't forget to oil them. )

On 10/5/2018 3:07 PM, Pamela wrote:
> On 13:41 4 Oct 2018, Ophelia wrote:
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" wrote in message news >>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> 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.
>>
>>
>> Yes, I tried that last year from one of those eps, it was very
>> good.
>>
>> Cheri
>>
>> ==
>>
>> If I am not using the oven already, I put mine in the microwave
>> until soft, then oil and put in a very hot grill (broiler?) until
>> the skin is crispy. It works ok for us
>>
>
>>
>
>
> That sounds like a plan. I have one of those As Seen On TV potato
> baking
> sleeves for potatoes in the microwave and it works really well
> except for
> crisp skin, so I will try the broiler.
>
> Cheri
>
> ==
>
> Good luck! Don't forget to oil them. )
>
> ----
>
> Yummy! Thanks for the reminder
>
I prefer to rub the skins with butter. I eat the nice crisp salted
baked potato skins. Butter tastes better than oil.

Jill

Cheri wrote:
>
> That sounds like a plan. I have one of those As Seen On TV potato baking
> sleeves for potatoes in the microwave and it works really well except for
> crisp skin, so I will try the broiler.

I cook my "baked" potatoes fully in the microwave. Then I cut it
all up using 2 knives like you would cut butter into flour for
biscuits or pie dough. I end up with very lumpy mashed potatoes
including skins. Crisp potato skins have never interested me.

On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
> Cheri wrote:
> >
> > That sounds like a plan. I have one of those As Seen On TV potato baking
> > sleeves for potatoes in the microwave and it works really well except for
> > crisp skin, so I will try the broiler.
>
> I cook my "baked" potatoes fully in the microwave. Then I cut it
> all up using 2 knives like you would cut butter into flour for
> biscuits or pie dough. I end up with very lumpy mashed potatoes
> including skins. Crisp potato skins have never interested me.

Everybody's different. I like the crisp skins, and usually will
discard quite a bit of the insides of the baked potato.

We like to rub them with bacon grease before baking.

Cindy Hamilton

On 10/4/2018 10:02 AM, Gary wrote:
> Cheri wrote:
>>
>> That sounds like a plan. I have one of those As Seen On TV potato baking
>> sleeves for potatoes in the microwave and it works really well except for
>> crisp skin, so I will try the broiler.
>
> I cook my "baked" potatoes fully in the microwave. Then I cut it
> all up using 2 knives like you would cut butter into flour for
> biscuits or pie dough. I end up with very lumpy mashed potatoes
> including skins. Crisp potato skins have never interested me.
>
Okay. You don't know what you're missing.

Jill

l not -l wrote:
>
> --
> "When in doubt, don't." - Benjamin Franklin

Note: I really do like your (Ben's) sig there.
I've used it a few times already when talking to local people.

On Thu, 04 Oct 2018 10:02:42 -0400, Gary > wrote:

>l not -l wrote:
>>
>> --
>> "When in doubt, don't." - Benjamin Franklin
>
>Note: I really do like your (Ben's) sig there.
>I've used it a few times already when talking to local people.

"When in doubt, do" leads to a more interesting life. Sometimes to a
shorter one, though.

"l not -l" wrote in message ...


On 5-Oct-2018, wrote:

> On 10/4/2018 10:32 AM, wrote:
> > On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
> >>
> >> Cheri wrote:
> >>>
> >>> "Cindy Hamilton" > wrote
> >>>>
> >>>> Everybody's different. I like the crisp skins, and usually will
> >>>> discard quite a bit of the insides of the baked potato.
> >>>>
> >>>> We like to rub them with bacon grease before baking.
> >>>>
> >>>> Cindy Hamilton
> >>>
> >>> I like the crisp skin too because I don't eat much of the inside
> >>> either.
> >>> Bacon grease is yummy on them.
> >>
> >> Now....I find this interesting...neither of you eat much of the
> >> insides? Go figure! huh! I'm actually stunned with those 2 back
> >> to back same comments.
> >>
> > They'd probably like those potato skins that TGI Friday serves and can
> > be
> > bought in the freezer section of your local supermarket.
> >
> Potato skins are an old concept. I remember back in the 1980's having
> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
> althought I've seen that product in the freezer section. Nope, this was
> a recipe for tender strips of beef simmered in a wine sauce, served over
> crispy potato skins. I'm sure the restaurant is long defunct. But I
> did go home and try to re-create it. I probably still have it written
> down somewhere.
I too recall having them in the late 70s or early 80s at Maggie O'Brien's
Restaurant and Pub, on Market St. here in STL. Maggie's I still in
business and they are still on the menu, though they are called Potato
Boats. I have had potato skins many other places over the years but never
any better than at O'Brien's. Of course they memory may be enhanced by the
circumstance; Maggie O's was a place we went after work for special
occasions.

==

It sound good Did they put liquid stuff in the crispy potato skins??

"l not -l" wrote in message ...


On 6-Oct-2018, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 5-Oct-2018, wrote:
>
> > On 10/4/2018 10:32 AM, wrote:
> > > On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
> > >>
> > >> Cheri wrote:
> > >>>
> > >>> "Cindy Hamilton" > wrote
> > >>>>
> > >>>> Everybody's different. I like the crisp skins, and usually will
> > >>>> discard quite a bit of the insides of the baked potato.
> > >>>>
> > >>>> We like to rub them with bacon grease before baking.
> > >>>>
> > >>>> Cindy Hamilton
> > >>>
> > >>> I like the crisp skin too because I don't eat much of the inside
> > >>> either.
> > >>> Bacon grease is yummy on them.
> > >>
> > >> Now....I find this interesting...neither of you eat much of the
> > >> insides? Go figure! huh! I'm actually stunned with those 2 back
> > >> to back same comments.
> > >>
> > > They'd probably like those potato skins that TGI Friday serves and can
> > > be
> > > bought in the freezer section of your local supermarket.
> > >
> > Potato skins are an old concept. I remember back in the 1980's having
> > potato skins at a Memphis restaurant. It was *not* TGI Friday's,
> > althought I've seen that product in the freezer section. Nope, this was
> > a recipe for tender strips of beef simmered in a wine sauce, served over
> > crispy potato skins. I'm sure the restaurant is long defunct. But I
> > did go home and try to re-create it. I probably still have it written
> > down somewhere.
> I too recall having them in the late 70s or early 80s at Maggie O'Brien's
> Restaurant and Pub, on Market St. here in STL. Maggie's I still in
> business and they are still on the menu, though they are called Potato
> Boats. I have had potato skins many other places over the years but never
> any better than at O'Brien's. Of course they memory may be enhanced by
> the
> circumstance; Maggie O's was a place we went after work for special
> occasions.
>
> ==
>
> It sound good Did they put liquid stuff in the crispy potato skins??
No, just two kinds of cheese, bacon bits and sour cream on the side. The
liquid stuff came in a glass; for me it was a tall, frosty glass. 8-)

==

THAT sounds more like it ))

On Wed, 3 Oct 2018 21:36:46 -0400, 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.

The typos made it confusing... are you taking lessons from Duh'whine?
I've never had a problem with baked potatoes... 375º for an hour
always works well. Longer cooking is always better... another half
hour makes for crisper skin. Went shopping at BJs today, got a ten
pound bag of Chefs potatoes, each over a half pound of perfect spuds,
none damaged.
I don't know about elsewhere but BJs here has the best produce... too
bad it's a 40 mile drive each way.

> wrote in message
...
> On Wed, 3 Oct 2018 21:36:46 -0400, 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.
>
> The typos made it confusing... are you taking lessons from Duh'whine?
> I've never had a problem with baked potatoes... 375º for an hour
> always works well. Longer cooking is always better... another half
> hour makes for crisper skin. Went shopping at BJs today, got a ten
> pound bag of Chefs potatoes, each over a half pound of perfect spuds,
> none damaged.
> I don't know about elsewhere but BJs here has the best produce... too
> bad it's a 40 mile drive each way.

The business Costco has HUGE Russets but I think it's a 40 pound bag. No way
could we eat that many, even if I gave some to all of my friends but one bag
costs very little.

Julie Bove wrote:
>
> > wrote in message
> ...
>> On Wed, 3 Oct 2018 21:36:46 -0400, 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.
>>
>> The typos made it confusing... are you taking lessons from Duh'whine?
>> I've never had a problem with baked potatoes... 375º for an hour
>> always works well. Longer cooking is always better... another half
>> hour makes for crisper skin. Went shopping at BJs today, got a ten
>> pound bag of Chefs potatoes, each over a half pound of perfect spuds,
>> none damaged.
>> I don't know about elsewhere but BJs here has the best produce... too
>> bad it's a 40 mile drive each way.
>
> The business Costco has HUGE Russets but I think it's a 40 pound bag. No
> way could we eat that many, even if I gave some to all of my friends but
> one bag costs very little.

A 40 lb bag wouldn't even be enough for *one* meal cooked by Popeye.

"Ed Pawlowski" > wrote in message
...
> 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.

There's a restaurant here that cooks their baked potatoes in rock salt. It's
a chain place. I think their food is overpriced and mediocre. I can make
better potatoes at home. I just pierce mine with a fork a few times, then
bake until fork tender. Only time they didn't come out right was when they
overbaked. Can't remember the specifics there but some emergency or
something to where I couldn't get to the stove when I needed to.

My mom always baked hers in foil. I much prefer them without the foil as
they foil makes the skin soggy. Neither of my parents ate the skin so it
likely didn't matter to them,

On 10/3/2018 9:36 PM, Ed Pawlowski wrote:
> I've been making baked potatoes for years, sometimes excellent, other
> times less so.Â* 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.Â* Poke the russet potato with a
> fork about three times on a side.Â* 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.Â* Brush the spuds with cooking oul and
> return them to the oven until they reach about 215.Â* Remove from oven,
> cut the top, add butter.
>
> They were fluffy inside and the skin was nice and crispy.Â* One of the
> best I ever made.Â* 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

"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

On 10/4/2018 12:24 PM, 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'm sure it works. I guess I don't get the idea of brining baked
potatoes, much less using a thermometer. <shrug>

Jill

On Thursday, October 4, 2018 at 12:46:39 PM UTC-4, Jill McQuown wrote:
> On 10/4/2018 12:24 PM, 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.Â* I have always just poked the raw
> >> potatoes with a fork, brushed the skins with butter (you could use
> >> oil) and sprinkled with salt.Â* 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?Â* I cannot imagine
> >> worrying about the internal temp of a baked potato.Â* 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'm sure it works. I guess I don't get the idea of brining baked
> potatoes, much less using a thermometer. <shrug>
>
> Jill

Some people are geeked about the science. They're just wired that
way. They want to optimize everything.

Cindy Hamilton

On 10/4/2018 2:13 PM, Cindy Hamilton wrote:
> On Thursday, October 4, 2018 at 12:46:39 PM UTC-4, Jill McQuown wrote:
>> On 10/4/2018 12:24 PM, 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.Â* I have always just poked the raw
>>>> potatoes with a fork, brushed the skins with butter (you could use
>>>> oil) and sprinkled with salt.Â* 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?Â* I cannot imagine
>>>> worrying about the internal temp of a baked potato.Â* 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'm sure it works. I guess I don't get the idea of brining baked
>> potatoes, much less using a thermometer. <shrug>
>>
>> Jill
>
> Some people are geeked about the science. They're just wired that
> way. They want to optimize everything.
>
> Cindy Hamilton
>
Whatever. For me, just buttering a potato and sprinkling it with salt
and poking it with a fork then baking it until done works. It has
for years. Brining a potato? Not necessary. Internal temp? Not a
concern. As long as it tastes good, that's what matters.

Jill

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
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Microwave then hit hard with the torch. Nice and black skin like a campfire potato.
Butter, sour cream, s/p.

"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)

On 2018-10-04 12:24 PM, Cheri wrote:
> "jmcquown" > wrote in message

>> Did they use some sort of instant read thermometer?Â* I cannot imagine
>> worrying about the internal temp of a baked potato.Â* 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.


My guess would be that it was Alton Brown. He is so anal he takes the
fun out out cooking. I give them a squeeze. If they are too hard they
aren't cooked.

"Dave Smith" > wrote in message
...
> On 2018-10-04 12:24 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>
>>> 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.
>
>
> My guess would be that it was Alton Brown. He is so anal he takes the fun
> out out cooking. I give them a squeeze. If they are too hard they aren't
> cooked.


No, when I think about it, it was America's Test Kitchen and Elle Simone who
was showing it.

Cheri

On 10/4/2018 10:19 PM, Cheri wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2018-10-04 12:24 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>
>>>> 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.
>>
>>
>> My guess would be that it was Alton Brown. He is so anal he takes the
>> fun out out cooking. I give them a squeeze. If they are too hard they
>> aren't cooked.
>
>
> No, when I think about it, it was America's Test Kitchen and Elle Simone
> who was showing it.
>
> Cheri

I guess some people just like to brine things. I've never brined
chicken, either, but some people swear by it.

Jill

On 10/4/2018 12:11 PM, jmcquown wrote:

> It never would have occurred to me.Â* I have always just poked the raw
> potatoes with a fork, brushed the skins with butter (you could use oil)
> and sprinkled with salt.Â* 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?Â* I cannot imagine
> worrying about the internal temp of a baked potato.Â* Why must everything
> be so complicated?
>
> Jill

ATK does sometimes go overboard with precision, but that makes it easy
for viewers easy to duplicate. I never thought about checking
temperature, but an instant read makes it easy.

ATK said they baked 200 pounds of potatoes to come up with the ultimate
method. I bet that many of the others were acceptable though.