All Purpose Potatoes?

[debodun]

False advertising if you ask me. I tried to pound a nail in a board with an "all-purpose" potato and it failed miserably.

 

[Lady Fitzgerald]

Yeah, they just don't potatoes like they used to.

 

[Nick127]

wtf is this thread?
a potato and a nail?
whut?

 

[z3r010]

wtf is this thread?
a potato and a nail?
whut?

Purple!!!!

 

[Lady Fitzgerald]

wtf is this thread?
a potato and a nail?
whut?

Chillax. This is the Chillout Room. Pretty much anything goes (other than religion, politics, and profanity).

All seriousness aside, I've heard poking a nail in a potato helps it to bake faster (it would be "interesting" to see what would happen in a microwave, though).

 

[Layback Bear]

Poking several holes in the potato with a fork will help the cooking.

Jack

 

[Lady Fitzgerald]

Poking several holes in the potato with a fork will help the cooking.

Jack

You especially need to do that when microwaving a potato so it won't explode.

 

[Lady Fitzgerald]

Poking several holes in the potato with a fork will help the cooking.

Jack

You especially need to do that when microwaving a potato to keep it from exploding.

 

[Joan Archer]

I have a special holder for using in the microwave, it has 4 arms with a couple of spikes on each arm that you push the potato onto. There's a handle coming up from the middle so you can hold it while it goes in and out of the microwave.

 

[z3r010]

My favorite potato accessory is this

Seven Forums - for all the best potato chat

 

[chefduane]

Running nail through a potato serves two purposes: It does allow steam to escape to minimize the chance of explosion upon piercing the skin after cooking. Chefs do this by 'docking' the skin - poking holes in it with a fork. And when oven baking, the exposed portions of the nail will heat up through conduction (Newton's second law of thermodynamics) and transfer that heat into the inner portions of the potato supposedly cooking the potato quicker. If actually so, it would be negligible at best.

In all my years of professional cooking I have never seen this technique done by a Chef or a prep cook. Most just dock it and bake it. It can leave an unsightly hole and really annoys said tuber.

 

[Lady Fitzgerald]

My favorite potato accessory is this

Seven Forums - for all the best potato chat

My favorite potato accessories are my teeth.

Running nail through a potato serves two purposes: It does allow steam to escape to minimize the chance of explosion upon piercing the skin after cooking. Chefs do this by 'docking' the skin - poking holes in it with a fork. And when oven baking, the exposed portions of the nail will heat up through conduction (Newton's second law of thermodynamics) and transfer that heat into the inner portions of the potato supposedly cooking the potato quicker. If actually so, it would be negligible at best.

In all my years of professional cooking I have never seen this technique done by a Chef or a prep cook. Most just dock it and bake it. It can leave an unsightly hole and really annoys said tuber.

:roflmao:

Truth be told, all I ever do is dock the skin.

 

[Barman58]

   Warning

Please remove nail before cooking potato in Microwave

 

[Lady Fitzgerald]

   Warning

Please remove nail before cooking potato in Microwave

:roflmao: Oopsie!

 

[Barman58]

If all this potato talk is making people hungry - I may have found a solution

 

[Lady Fitzgerald]

If all this potato talk is making people hungry - I may have found a solution

Curse you, Nigel! Until this, I wasn't hungry!

 

[ThrashZone]

Hi,
lol don't know about a nail but I always poke a hole in the middle I do not leave the object in though that would be a bad practice as shown since I have been using a microwave because it only takes about 5 minutes instead of 30-45 minute in an oven.

I've always liked au gratin but too lazy to cook it
Potatoes Au Gratin

 

[Barman58]

Just have cheese on your baked potato, just give it 4 min 30.

cut and open up the potato add butter and cheese and give it another 2 mins.

You may need to adjust times to suit size of potato and personal taste

 

[ThrashZone]

Hi,
Not nearly the same as au grotin but is what I've been settling for only mom does it now now that is Texas chips

 

[chefduane]

Doing au gratin is easy if you have a mandolin. Slice, lay taters in pan, cover with cream and cheese, bake till done. Garnish with chives. Charge $7.95 per portion. Oops!! (Didn't mean to include that tidbit!!!)