I have a question about baking potatoes. Does anyone know how long out of the ground a potato has to be in order to bake correctly?
thanks, eric
I have a question about baking potatoes. Does anyone know how long out of the ground a potato has to be in order to bake correctly?
thanks, eric
in article snipped-for-privacy@posting.google.com, eric at snipped-for-privacy@egypt.net wrote on 23/7/03 8:17:
It's not the age but the variety that matters.
Look at
New potatoes (ones that are not mature yet; that is, potatoes that are dug before the vines are dried up) will have a very thin skin. In most cases, you only need to scrub the peeling off with a brush rather than use a potato peeler or a knife. I have to in all honesty say I have never tried to bake new potatoes precisely because they have such a thin skin, and I suspect they wouldn't bake very well. You could try coating new potatoes with olive oil, perhaps, and maybe that would help keep them from drying out while they're baking. It isn't how long the potatoes have been out of the ground. It's a matter of how mature the potato is and how much skin it has developed. The thin skin on new potatoes is the reason why it's best to use them right away rather than trying to store them. They're not mature enough to keep for very long in storage.
LeAnn
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Until the sugar has converted to starch and that depends on the variety and storage temperature.
New potatoes with lots of moisture and sugar could explode in the oven when baked. They need to be blanched first for 10-15 minutes (size dependant) before being roasted/baked.
I'm still not sure what that has to do with "baking". Semantics I guess.;-)
========== REZKONV-Rezept - RezkonvSuite v0.96b
Titel: Ultimate Baked Potato Kategorien: Info, Potato Menge: 1 Jede Menge
============================== QUELLE ============================== -Erfasst *RK* 23.07.03 von -H.W. Hans Kuntze, CMC
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