Potato - how to get firm inside the skin
 

I know most people don't like it this way, but I like a baked potato
when the inside is very firm. Often I get it this way in a returaunt.

Any help?

On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:

> I know most people don't like it this way, but I like a baked potato
> when the inside is very firm. Often I get it this way in a returaunt.
>
> Any help?

It's probably undercooked. Reduce the baking time.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
> On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:
>
>> I know most people don't like it this way, but I like a baked potato
>> when the inside is very firm. Often I get it this way in a returaunt.
>>
>> Any help?
>
> It's probably undercooked. Reduce the baking time.

Type of potato makes a difference.

Ken.

Wayne Boatwright wrote:
> On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:
>
>
>>I know most people don't like it this way, but I like a baked potato
>>when the inside is very firm. Often I get it this way in a returaunt.
>>
>>Any help?
>
>
> It's probably undercooked. Reduce the baking time.
>
Would there also be a difference between waxy and non-waxy/floury?

On 12 Sep 2005 12:10:32 -0700, wrote:

>I know most people don't like it this way, but I like a baked potato
>when the inside is very firm. Often I get it this way in a returaunt.
>
>Any help?


Have my wife cook it in the microwave. Her's always turns out that
way.

You can get the same result in a micro by under or over cooking it.

jake wrote:
> Wayne Boatwright wrote:
>> On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:
>>
>>
>>> I know most people don't like it this way, but I like a baked potato
>>> when the inside is very firm. Often I get it this way in a
>>> returaunt.
>>>
>>> Any help?
>>
>>
>> It's probably undercooked. Reduce the baking time.
>>
> Would there also be a difference between waxy and non-waxy/floury?

There would indeed. Waxy potatoes are fine when baked but they don't get
all "fluffy" like a floury potato does.

Jill

jmcquown wrote:
> jake wrote:
> >
> > Would there also be a difference between waxy and non-waxy/floury?
>
> There would indeed. Waxy potatoes are fine when baked but they don't get
> all "fluffy" like a floury potato does.
>
> Jill

"Fine" in the sense that they are cooked. Not fine as a baked potato,
where the whole point is the texture that a russet gets. -aem

aem wrote:
> jmcquown wrote:
>> jake wrote:
>>>
>>> Would there also be a difference between waxy and non-waxy/floury?
>>
>> There would indeed. Waxy potatoes are fine when baked but they
>> don't get all "fluffy" like a floury potato does.
>>
>> Jill
>
> "Fine" in the sense that they are cooked. Not fine as a baked potato,
> where the whole point is the texture that a russet gets. -aem

Yep, that's what I meant. You can bake them, but they really aren't
"baking" potatoes. I prefer a good ol' russet myself. I like fluffy :)

Jill

Wayne Boatwright wrote:
> On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:
>
> > I know most people don't like it this way, but I like a baked potato
> > when the inside is very firm. Often I get it this way in a returaunt.
> >
> > Any help?
>
> It's probably undercooked. Reduce the baking time.

When restaurant baked potatoes are firm they've probably been cooked
wrapped in foil... the foil retains the moisture so they don't dry out
enough to become floury, especially when served in teh foil. They also
could have been cooked with or without foil the day before and reheated
in the nuker, I know those turn out very firm because I often do that
with left over baked potatoes... I like them thiny sliced with a dollop
of plain yogurt and/or sour cream... yes, I really like the blend of
50/50 plain yogurt/regular sour cream... 'specially for thinly sliced
cold left over baked spuds topped with a dollop and a slice of herring
in cream sauce. I know, herring just turned off two million people,
so'kay, more for me.

Sheldon

On 12 Sep 2005 18:04:33 -0700, "Sheldon" > wrote:

>
>Wayne Boatwright wrote:
>> On Mon 12 Sep 2005 12:10:32p, wrote in rec.food.cooking:
>>
>> > I know most people don't like it this way, but I like a baked potato
>> > when the inside is very firm. Often I get it this way in a returaunt.
>> >
>> > Any help?
>>
>> It's probably undercooked. Reduce the baking time.
>
>When restaurant baked potatoes are firm they've probably been cooked
>wrapped in foil... the foil retains the moisture so they don't dry out
>enough to become floury, especially when served in teh foil. They also
>could have been cooked with or without foil the day before and reheated
>in the nuker, I know those turn out very firm because I often do that
>with left over baked potatoes... I like them thiny sliced with a dollop
>of plain yogurt and/or sour cream... yes, I really like the blend of
>50/50 plain yogurt/regular sour cream... 'specially for thinly sliced
>cold left over baked spuds topped with a dollop and a slice of herring
>in cream sauce. I know, herring just turned off two million people,
>so'kay, more for me.
>
>Sheldon

Works just fine for me. I like herring, sour cream, and yogert.

Gotta go now, Il'l be seeing you.......

NO

Make that...I'll be herring you........