Moderators: Jenise, Robin Garr, David M. Bueker
Carl Eppig (Middleton, NH wrote:I don't think wrapping potatoes white or sweet in foil does a thing for them. My understanding is that it is a practice left over from WWII when the cooks wrapped potatoes in foil and cooked them in hot resin. When the guys came from the war they were used to getting "baked" potatoes on their plate wrapped in foil. So wives, girlfriends, and restaurants started doing it.
ChefCarey wrote:Carl Eppig (Middleton, NH wrote:I don't think wrapping potatoes white or sweet in foil does a thing for them. My understanding is that it is a practice left over from WWII when the cooks wrapped potatoes in foil and cooked them in hot resin. When the guys came from the war they were used to getting "baked" potatoes on their plate wrapped in foil. So wives, girlfriends, and restaurants started doing it.
Actually, wrapping the potatoes in foil does do something to them. It totally destroys the starchy fluffiness inherent in the whole idea of a baked potato. The potato steams instead of bakes and the starches never fluff. The flesh of the potato will be dense and hard. And nasty.
Never wrap a potato to be baked in foil!
Doug Surplus wrote:I don't ever wrap them in foil - that steams them instead of baking.
In this case I just scrubbed the outside of the pototaes and baked them plain, but often when baking potatoes I rub them with olive oil and season them with salt, pepper and garlic.
Doug Surplus wrote:I don't ever wrap them in foil - that steams them instead of baking.
In this case I just scrubbed the outside of the pototaes and baked them plain, but often when baking potatoes I rub them with olive oil and season them with salt, pepper and garlic.
Larry Greenly wrote:As a matter of curiosity, do you use a nail or some such metal skewer when baking spuds?
Users browsing this forum: No registered users and 5 guests