| Sep 27, 2007 @ 8:57 PM |
technique
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username57
Posts: 1,041
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Everyone has baked a potato in the oven. (NO NUKES!) Some use foil, some don't. Some like 450, some like 475. Today at work a girl told me how she does hers. She pokes them with a fork all over and soaks them in water in the refirgerator all day. She takes them out and rolls them in Kosher salt, wraps them in foil and bakes them. She says this is the way Red Lobster does theirs? I let potatoes cut up for French fries sit in ice for several hours before I deep fry them. That draws a lot of starch out and they fry up very nicely! . Anyone ever tried these ideas? What other twists on common foods and methods, not necessarily potatoes, do you have? And why do you do what you do? I want to learn something different. Bon Appetit! 
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| Sep 29, 2007 @ 10:31 PM |
technique |
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daisy315
Posts: 5,081
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I rub them with cooking oil and bake them without the foil at about 450.. that makes the skins crispy .. my mom says if you wrap them in foil you are basically steaming them..
alot of the restaurants around here boil them whole then wrap in foil and bake for a while to "reheat" them..
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| Sep 30, 2007 @ 6:30 AM |
technique
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katydid438
Posts: 8,283
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my mom used to dip them in veg oil then place in a muffin tin...they were crispy and yummy...still do it that way most of the time myself.
French fried potatoes..cook in oil until they turn yellowish then set aside out of the oil, in a bowl or sumthin to cool ( do this early in the afternoon) when ready for supper throw back into the hot oil until browned. this is the way they do them in Belgium ( my neighbours recipe,,,yummmm)
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| Sep 30, 2007 @ 6:43 AM |
technique |
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katydid438
Posts: 8,283
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Kosher salt is a necessity in every kitchen JMO  I use it most of the time by the pinch for any recipe calling for salt,
for those single people something good is a koshered turkey breast.
In a large zip top freezer bag,,,place 1/4 cup of Kosher salt,,1/8 cup of white sugar.
Place a turkey breast, or half to fit the bag, into the freezer bag
Add tap water or filtered(your choice)into the bag until it overflows but you can still zip it closed.
Place in large bowl or what ever and store in the fridge for at least 12 hours.
Remove from bag and rinse well under the tap and bake as usual.
Unbelievable white and moist meat Worth a try 
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| Sep 30, 2007 @ 12:08 PM |
technique
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kattsmeow
Posts: 22,829
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Rub them in oil, then rub salt into them. Put tin foil around and bake.
You don't have to use the tin foil though if you bake them at a lower temp.
Baked potatoes make really good potato salad and soup.
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| Sep 30, 2007 @ 3:03 PM |
technique |
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waterfire
Posts: 2,947
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Same way daisy and Katts makes hers (foil and oil)
Left over bakes are also good for twice baked
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| Sep 30, 2007 @ 10:36 PM |
technique
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daisy315
Posts: 5,081
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I like to use my leftover baked potatoes for fried potatoes and onions.. it's fast and easy when supper is running late..
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| Oct 1, 2007 @ 11:39 AM |
technique |
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kattsmeow
Posts: 22,829
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Those make the best home fries for breakfast too Daisy!
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| Oct 2, 2007 @ 9:28 PM |
technique
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whatagal
Posts: 1,155
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I cut my tatoes in half (length wise), sprinkle some herbs on the white of the tato, rub with oil (no salt for me, not good for the blood pressure), foil and bake.
YUM!!
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| Oct 3, 2007 @ 10:07 PM |
technique |
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daisy315
Posts: 5,081
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my mom takes leftover taters, cuts them in half, sprinkles them with a little garlic powder and seasoned salt.. then places them cut side down in the frying pan with a little olive oil or butter and browns them til they are heated through.. yummy!
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| Oct 4, 2007 @ 12:10 AM |
technique
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kattsmeow
Posts: 22,829
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Daisy, our Moms must be related!!! Those are so good.
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| Oct 24, 2007 @ 7:03 PM |
technique |
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Cawfee_Gyrl
Posts: 37
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I have nothing to add about potatoes - yuk!
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As for technique Username57 - when I make fried chicken.........I soak the chicken pieces in buttermilk overnight - this helps keep the chicken moist and tender - and adds a little tang. To coat - in a paper lunchbag, simply mix flour with salt, pepper and onion powder to taste........let the buttermilk drip off the chicken - shake the chicken in the bag and fry it up! Make sure the oil is hot - or use a deep fryer.
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