On Tue 04 Apr 2006 10:19:12p, Thus Spake Zarathustra, or was it LurfysMa?

> On Sat, 18 Dec 2004 15:18:40 GMT, "Brick" >
> wrote:
>
>>
>>On 11-Dec-2004, quietguy >
>>wrote:
>>
>>> When I have tried cooking potatoes in my microwave they always turn
>>> out rather rubbery - naturally I dont do this anymore. Is there some
>>> secret I should know? or do others not care about the rubbery
>>> texture?
>>>
>>> David
>>>
>>> Marge wrote:
>>>
>>> > I have to say, I tried microwaving potatoes and sweet potatoes these
>>> > past weeks, and I'm likin' it! 5 minutes, turn over, another 5
>>> > minutes (on high). Let sit 5 minutes.
>>
>>I double wrap my potatoes, (either sweet of idaho) in dish towells. I've
>>never experienced that rubber texture you mention. They come out like
>>half baked and half steamed. They're neither one nor the other. But they
>>are good and it's fast. As everyone knows, the real McCoy takes up to an
>>hour.
>
> Thanks for this great tip. I just found your post and gave it a try.
> It was great. Not quite as flakey as baked, as you said, but much
> better than in the microwave uncovered and very acceptable.

While that method will produce a very edible potato, either white or sweet,
cooking in the microwave will never produce a potato with *crisp* skin.
You can improve it by putting the finished potato in a very hot toaster
oven for bit before serving.

--
Wayne Boatwright @¿@¬
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