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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Joseph Littleshoes > wrote in
: > sf wrote: >> OK, I've read about rolling in salt and someone mentioned recently >> about inserting slivers of garlic. All sounds delicious! >> >> I tried it tonight. Gah! How do I make the salt stick? Water >> didn't make sense because the salt would "melt". Then I tried >> inserting garlic slivers.... which was like trying to insert garlic >> into rock. > > Rub the potato with butter and then salt and garlic granules or first > rub the whole potato with crushed garlic, then with butter, then > gently again with more crushed garlic then salt & a little freshly > ground pepper. > > 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. You may laugh at the idea of sticking the potato with a fork...but when a potato explodes in the oven as the rare ones do; you won't think it is too funny. Cleaning a 400F oven of burning potato shrapnel isn't fun with all the burn yourself possibilities plus it stinks up the house. Very few things stink as bad as burning potato. -- The house of the burning beet-Alan |
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