Wayne Boatwright > wrote in
6.120:

> On Thu 03 Jul 2008 12:09:42a, sf told us...
>
>> On Thu, 03 Jul 2008 04:02:16 GMT, hahabogus >
>> wrote:
>>
>>>I wash the spud(s), stick them with a fork, dry them off; then rub
>>>them with oil....canola oil in my case...but olive oil works too, so
>>>does butter or peanut oil. Now with a slight oil coating salt will
>>>stick. The oil also helps to crisp up the skin. And a crisp skin is
>>>the whole point of baking potatoes.
>>
>> Gotta say, oil didn't make a big difference and I cooked my potatoes
>> on convect. I was very disappointed in the entire process. That oil
>> thing is theory only. I think a naked skin is crispier.
>
> Oil has never worked for me, only a solid fat. Baking potatoes at a
> high temperature is far more important than convection. What
> temperature did you use? I never bake them at less than 425°.
>
>

I bake my unfoiled, naked, bare, unclothed, pre-oiled and stabbed
potatoes at 400 F for at least 1 hour...I then do a feelie test, If when
lightly fondled the skin makes a slight russeling noise; it is considered
cooked. Sometimes it takes an additional 15 minutes or so. I never have
used convection on a defensless spud...but I have used my nuker while the
oven came to temp. I have never tried crisco on spuds...I think maybe the
EX bought crisco or any veggie shortening maybe twice. I was married 28
yrs. I've never really used solid veggie shortening in my life. I am
certain though that others have fed me crisco filled goods, while I was
in ignorance of its' presence. And I am certain I've never rubbed it on
anything. BTW my mom was of the wrap in foil school of potato mutilation,
but in most other foods she was a good cook.

I really don't have anything against crisco...it is just I've either used
butter or margerine instead (when baking) or canola when frying. Even
when I followed recipes to a T; I've never used Crisco...maybe it is a
Canadian thing.

--

The house of the burning beet-Alan