On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> wrote:

>On 7/19/2012 11:47 AM, KenK wrote:
>> If it's indeed possible, what's the secret to making a 'baked' potato with
>> crisp shin in a microwave? I've tried various ways with no success. Very
>> hot to use the oven - been over a 100 for weeks now.
>>
>> TIA
>>
>>
>
>Try nuking them on a plain, white paper towel. When they are just done,
>warp them in foil and let them sit for a bit.


I always piece them with a knife too, it lest out the steam that makes
then too soggy.

"Ed Pawlowski" > wrote in message
...
> On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> > wrote:
>
>>On 7/19/2012 11:47 AM, KenK wrote:
>>> If it's indeed possible, what's the secret to making a 'baked' potato
>>> with
>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>> hot to use the oven - been over a 100 for weeks now.
>>>
>>> TIA
>>>
>>>
>>
>>Try nuking them on a plain, white paper towel. When they are just done,
>>warp them in foil and let them sit for a bit.
>
>
> I always piece them with a knife too, it lest out the steam that makes
> then too soggy.

They could blow up if you don't pierce them. My mom always wrapped hers in
foil. I actually prefer them not to be in foil. The skin gets a better
texture. Because my mom wrapped them in foil she never pierced. I guess
the theory there was that if they did blow up they would be contained. She
never had one blow up.

My friend's mom did not put hers in foil. I was helping in the kitchen and
she freaked when I didn't pierce them. She said she once had one blow up
because she didn't pierce it.

After the microwave I put it directly on my gas stove burner till
black.

Feels like camping to me.

On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:

>On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> wrote:
>
>>On 7/19/2012 11:47 AM, KenK wrote:
>>> If it's indeed possible, what's the secret to making a 'baked' potato with
>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>> hot to use the oven - been over a 100 for weeks now.
>>>
>>> TIA
>>>
>>>
>>
>>Try nuking them on a plain, white paper towel. When they are just done,
>>warp them in foil and let them sit for a bit.
>
>
>I always pierce them with a knife too, it lest out the steam that makes
>then too soggy.

Mostly piercing saves you from having to deal with a huge mess when
they detenate.

I sometimes will microwave one or two spuds when I don't want to light
my oven for anything else but I don't fool myself into thinking they
are different from baked in foil. When I cook an oven roast and the
oven is already lit I will bake potatoes, but then I will bake several
even though I only want two... reheating oven baked potatoes in a
microwave the next day comes pretty close to right out of the oven.
But I'm not really a big fan of baked potatoes, I much prefer roasted
potatoes; peeled, cut into wedges, tossed with oil, salted n'
peppered, and roasted in a pan till nicely browned and crispy. I also
prefer boiled potatoes to baked. I never order baked potatoes at
restaurants, they don't scrub them clean, and baked in foil they may
as well be microwaved. I never order mashed potatoes either, unless I
do the mashing they're mystery mashed.

On Jul 19, 7:03*pm, Tommy Joe > wrote:
> On Jul 19, 5:38*pm, Chemo > wrote:
>
> > And a darned positive comment it was!
>
> * Thanks, that should hold me for another year.
>
> TJ

We can only hope. :-)

Thomas wrote:
>
>After the microwave I put it directly on my gas stove burner till
>black.

Whaddaya know, a mick! LOL-LOL
http://www.edteck.com/rothberg/taste-of-past.htm

Brooklyn1 <Gravesend1> wrote:
> On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski > wrote:
>
>> On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
>> > wrote:
>>
>>> On 7/19/2012 11:47 AM, KenK wrote:
>>>> If it's indeed possible, what's the secret to making a 'baked' potato with
>>>> crisp shin in a microwave? I've tried various ways with no success. Very
>>>> hot to use the oven - been over a 100 for weeks now.
>>>>
>>>> TIA
>>>>
>>>>
>>>
>>> Try nuking them on a plain, white paper towel. When they are just done,
>>> warp them in foil and let them sit for a bit.
>>
>>
>> I always pierce them with a knife too, it lest out the steam that makes
>> then too soggy.
>
> Mostly piercing saves you from having to deal with a huge mess when
> they detenate.
>
> I sometimes will microwave one or two spuds when I don't want to light
> my oven for anything else but I don't fool myself into thinking they
> are different from baked in foil. When I cook an oven roast and the
> oven is already lit I will bake potatoes, but then I will bake several
> even though I only want two... reheating oven baked potatoes in a
> microwave the next day comes pretty close to right out of the oven.
> But I'm not really a big fan of baked potatoes, I much prefer roasted
> potatoes; peeled, cut into wedges, tossed with oil, salted n'
> peppered, and roasted in a pan till nicely browned and crispy. I also
> prefer boiled potatoes to baked. I never order baked potatoes at
> restaurants, they don't scrub them clean, and baked in foil they may
> as well be microwaved. I never order mashed potatoes either, unless I
> do the mashing they're mystery mashed.

I never had a potato detonate. I always microwave using old covered corning
ware, with a wet potato in a few drops of water. Been doing it that way
nice 1971 .

Greg

gregz wrote:
>
> I never had a potato detonate. I always microwave using old covered corning
> ware, with a wet potato in a few drops of water. Been doing it that way
> nice 1971 .

I've never had one burst in the microwave either. I just rinse them off, set
on a plate in the microwave. I'll cook them for about 3 minutes, then turn
over and cook another 3. That usually does it.

G.

"George M. Middius" wrote:
>
> Chemo wrote:
>
> > > > > It's not a miracle, dummy. It's just beyond the reach of certain
> > > > > microwave addicts. Here, it's two steps:
> > >
> > > > > 1. Cook potato in microwave.
> > >
> > > > > 2. Scoop out pulp and toast skin.
> > >
> > > > > Way, way, way outside the box, I know....
> > >
> > > > Please explain that more clearly.
> > >
> > > First turn off your HTML thingy. Then we'll talk.
> >
> > This better Mr. Oz?
>
> Well done. Now, what was your question? My advanced culinary procedure
> entails two (2) steps. I expected it to baffle Gary, but you're at sea
> as well?

MOM!!! George is cheating again! waaaaaaaa ;-o

Good solution George but you aren't playing by the rules. I was talking
about using a microwave only. Your second step took it out of the box....the
microwave box.

G.

On 7/20/2012 2:51 PM, Gary wrote:
> gregz wrote:
>>
>> I never had a potato detonate. I always microwave using old covered corning
>> ware, with a wet potato in a few drops of water. Been doing it that way
>> nice 1971 .
>
> I've never had one burst in the microwave either. I just rinse them off, set
> on a plate in the microwave. I'll cook them for about 3 minutes, then turn
> over and cook another 3. That usually does it.
>
> G.
>

I stick them a few times with a fork.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Dave Smith wrote:
> On 19/07/2012 5:17 PM, Orlando Enrique Fiol wrote:
> > wrote:
> > > If it's indeed possible, what's the secret to making a 'baked'
> > > potato with crisp shin in a microwave? I've tried various ways
> > > with no success. Very hot to use the oven - been over a 100 for
> > > weeks now.
> >
> > Microwave it until tender and the skin is loose, then transfer it
> > to a toaster oven or frying pan for final crisping.
>
> That may be, but the OP expressed concern over the heat generated to
> bake a potato in the middle of a heat wave.

A toaster-oven isn't a problem in that way.


--

Reply in group, but if emailing add one more
zero, and remove the last word.

Gary wrote:

> > > > > > 1. Cook potato in microwave.
> > > > > > 2. Scoop out pulp and toast skin.
> > > > > > Way, way, way outside the box, I know....
> > > >
> > > > > Please explain that more clearly.
> > > >
> > > > First turn off your HTML thingy. Then we'll talk.
> > >
> > > This better Mr. Oz?
> >
> > Well done. Now, what was your question? My advanced culinary procedure
> > entails two (2) steps. I expected it to baffle Gary, but you're at sea
> > as well?
>
> MOM!!! George is cheating again! waaaaaaaa ;-o
>
> Good solution George but you aren't playing by the rules. I was talking
> about using a microwave only. Your second step took it out of the box....the
> microwave box.

So you seriously expected somebody to know to make a potato crisp by,
essentially, steaming it? Hoo-boy.

I have one thought, but it's a long shot. They used to make this wrap
that converted microwaves into heat. If you could find some, you might
try it, but I have no idea if it would work.

Next time you post a question of unfathomable shallowness, please
include a disclaimer that you are serious. TIA.

"George M. Middius" wrote:
>
> Gary wrote:
>
> > > > > > > 1. Cook potato in microwave.
> > > > > > > 2. Scoop out pulp and toast skin.
> > > > > > > Way, way, way outside the box, I know....
> > > > >
> > > > > > Please explain that more clearly.
> > > > >
> > > > > First turn off your HTML thingy. Then we'll talk.
> > > >
> > > > This better Mr. Oz?
> > >
> > > Well done. Now, what was your question? My advanced culinary procedure
> > > entails two (2) steps. I expected it to baffle Gary, but you're at sea
> > > as well?
> >
> > MOM!!! George is cheating again! waaaaaaaa ;-o
> >
> > Good solution George but you aren't playing by the rules. I was talking
> > about using a microwave only. Your second step took it out of the box....the
> > microwave box.
>
> So you seriously expected somebody to know to make a potato crisp by,
> essentially, steaming it? Hoo-boy.

Hey...you acted like you did know. I'm always willing to learn but your
solution just backed up what I said...that you can't do it with a microwave.

>
> I have one thought, but it's a long shot. They used to make this wrap
> that converted microwaves into heat. If you could find some, you might
> try it, but I have no idea if it would work.

I was wondering that this morning too. If you take your peel from step 2
and try microwaving it in one of those wraps. ?

Hot Pockets always include those cardboard wraps with foil inside. I eat
those occasionally but never use the included wraps. I'll try a potato peel
in one soon and see how it turns out.

That said, I normally buy red potatoes and they don't have much of a peel at
all. I should try a russet for that experiment.

G.

On Friday, July 20, 2012 1:20:43 PM UTC-6, gregz wrote:
> Brooklyn1 &lt;Gravesend1&gt; wrote:
> &gt; On Fri, 20 Jul 2012 05:56:32 -0400, Ed Pawlowski &gt; wrote:
> &gt;
> &gt;&gt; On Thu, 19 Jul 2012 22:45:07 -0500, Janet Wilder
> &gt;&gt; &gt; wrote:
> &gt;&gt;
> &gt;&gt;&gt; On 7/19/2012 11:47 AM, KenK wrote:
> &gt;&gt;&gt;&gt; If it's indeed possible, what's the secret to making a 'baked' potato with
> &gt;&gt;&gt;&gt; crisp shin in a microwave? I've tried various ways with no success. Very
> &gt;&gt;&gt;&gt; hot to use the oven - been over a 100 for weeks now.
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;&gt; TIA
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;&gt;
> &gt;&gt;&gt;
> &gt;&gt;&gt; Try nuking them on a plain, white paper towel. When they are just done,
> &gt;&gt;&gt; warp them in foil and let them sit for a bit.
> &gt;&gt;
> &gt;&gt;
> &gt;&gt; I always pierce them with a knife too, it lest out the steam that makes
> &gt;&gt; then too soggy.
> &gt;
> &gt; Mostly piercing saves you from having to deal with a huge mess when
> &gt; they detenate.
> &gt;
> &gt; I sometimes will microwave one or two spuds when I don't want to light
> &gt; my oven for anything else but I don't fool myself into thinking they
> &gt; are different from baked in foil. When I cook an oven roast and the
> &gt; oven is already lit I will bake potatoes, but then I will bake several
> &gt; even though I only want two... reheating oven baked potatoes in a
> &gt; microwave the next day comes pretty close to right out of the oven.
> &gt; But I'm not really a big fan of baked potatoes, I much prefer roasted
> &gt; potatoes; peeled, cut into wedges, tossed with oil, salted n'
> &gt; peppered, and roasted in a pan till nicely browned and crispy. I also
> &gt; prefer boiled potatoes to baked. I never order baked potatoes at
> &gt; restaurants, they don't scrub them clean, and baked in foil they may
> &gt; as well be microwaved. I never order mashed potatoes either, unless I
> &gt; do the mashing they're mystery mashed.
>
> I never had a potato detonate. I always microwave using old covered corning
> ware, with a wet potato in a few drops of water. Been doing it that way
> nice 1971 .
>
> Greg

You don't know what you are missing then. When potatoes detonate they blow
bits of potato all over the inside of the microwave. Nice mess to clean
up. It can happen on potatoes that are not pierced properly or completely
as well as un-pierced (virgin) ones.

On 7/20/2012 11:25 AM, Roy wrote:
>
> You don't know what you are missing then. When potatoes detonate they blow
> bits of potato all over the inside of the microwave. Nice mess to clean
> up. It can happen on potatoes that are not pierced properly or completely
> as well as un-pierced (virgin) ones.
>
>

Having food explode in your microwave is a lesson on what not to do the
next time. OTOH cooking a potato is a pretty boring affair. Maybe I
should take bets on whether an un-pierced potato is going to explode in
the micro. We'll start with 4 to 1 odds.

Gary wrote:

>I've never had one burst in the
> microwave either. I just rinse them off,
> set on a plate in the microwave. I'll cook
> them for about 3 minutes, then turn over
> and cook another 3. That usually does
> it.

I never have either..had one burst, that is, but I've always pierced
them all over with a fork, just as I do when I cook them in the regular
oven. I use the large Russet potatoes and put one on a paper towel and
cook on high for approximately 6 minutes (I don't turn them over) and
let sit a couple minutes more before I eat them. If I cook one for hubby
also, then I allow an additional 4 minutes, or so. I don't like to CHEW
the inside of the potato! Nothing worse than a half cooked potato,
except for lumpy mashed potatoes - yuck!

Judy

Judy Haffner wrote:

> I never have either..had one burst, that is, but I've always pierced
> them all over with a fork

A baked russet might split and make a mess, but I'm sure it doesn't
have enough moisture to explode. Pricking them vents the steam and
lets the skin get crisp.

On 7/20/2012 6:10 AM, Julie Bove wrote:

> My friend's mom did not put hers in foil. I was helping in the kitchen and
> she freaked when I didn't pierce them. She said she once had one blow up
> because she didn't pierce it.

When cooking them in the oven I only pierce them when I turn them the
first time. Does everyone turn baked potatoes when cooking in the oven?
I've never tried cooking them from start to finish without turning them.

On Fri, 20 Jul 2012 15:51:59 -0400, Gary > wrote:

>gregz wrote:
>>
>> I never had a potato detonate. I always microwave using old covered corning
>> ware, with a wet potato in a few drops of water. Been doing it that way
>> nice 1971 .
>
>I've never had one burst in the microwave either. I just rinse them off, set
>on a plate in the microwave. I'll cook them for about 3 minutes, then turn
>over and cook another 3. That usually does it.
>
>G.

I used to think that was silly too, but then one day poof ! !
The age of the potato will make a difference too the fresh ones have
more moisture.

On Fri, 20 Jul 2012 22:48:23 -0400, Ed Pawlowski > wrote:

> On Fri, 20 Jul 2012 15:51:59 -0400, Gary > wrote:
>
> >gregz wrote:
> >>
> >> I never had a potato detonate. I always microwave using old covered corning
> >> ware, with a wet potato in a few drops of water. Been doing it that way
> >> nice 1971 .
> >
> >I've never had one burst in the microwave either. I just rinse them off, set
> >on a plate in the microwave. I'll cook them for about 3 minutes, then turn
> >over and cook another 3. That usually does it.
> >
> >G.
>
> I used to think that was silly too, but then one day poof ! !
> The age of the potato will make a difference too the fresh ones have
> more moisture.

I don't microwave potatoes, but I did have one sorta explode in the
oven. Didn't know age was what the problem would be, thanks.

--
Food is an important part of a balanced diet.

On Fri, 20 Jul 2012 22:34:26 -0700, sf > wrote:



>>
>> I used to think that was silly too, but then one day poof ! !
>> The age of the potato will make a difference too the fresh ones have
>> more moisture.
>
>I don't microwave potatoes, but I did have one sorta explode in the
>oven. Didn't know age was what the problem would be, thanks.

Trailers used to haul produce usually have front and back ventilation
doors to pass the moisture during shipment.

http://www.tis-gdv.de/tis_e/ware/gem...fe.htm#schwund
RF Shrinkage/Shortage

Over relatively long transport periods, potatoes may lose up to 10 -
15% in weight due to respiration processes and water vapor release.
This loss is accompanied by a reduction in nutrient and vitamin
content as well as impaired consistency and a reduction in the
proportion of aroma substances in the tuber.

On Sat, 21 Jul 2012 07:55:56 -0400, Ed Pawlowski > wrote:

>On Fri, 20 Jul 2012 22:34:26 -0700, sf > wrote:
>
>
>
>>>
>>> I used to think that was silly too, but then one day poof ! !
>>> The age of the potato will make a difference too the fresh ones have
>>> more moisture.
>>
>>I don't microwave potatoes, but I did have one sorta explode in the
>>oven. Didn't know age was what the problem would be, thanks.
>
>Trailers used to haul produce usually have front and back ventilation
>doors to pass the moisture during shipment.
>
>http://www.tis-gdv.de/tis_e/ware/gem...fe.htm#schwund
>RF Shrinkage/Shortage
>
>Over relatively long transport periods, potatoes may lose up to 10 -
>15% in weight due to respiration processes and water vapor release.
>This loss is accompanied by a reduction in nutrient and vitamin
>content as well as impaired consistency and a reduction in the
>proportion of aroma substances in the tuber.

Until one eats spuds just plucked from the ground they've no idea how
a potato is supposed to taste... those things one buys at the market
are hardly fit for slopping hogs.

Gary wrote:
>
> "George M. Middius" wrote:
> >
> > > > > > > > 1. Cook potato in microwave.
> > > > > > > > 2. Scoop out pulp and toast skin.
> > > > > > > > Way, way, way outside the box, I know....
> > I have one thought, but it's a long shot. They used to make this wrap
> > that converted microwaves into heat. If you could find some, you might
> > try it, but I have no idea if it would work.
>

> I was wondering that this morning too. If you take your peel from step 2
> and try microwaving it in one of those wraps. ?
>
> Hot Pockets always include those cardboard wraps with foil inside. I eat
> those occasionally but never use the included wraps. I'll try a potato peel
> in one soon and see how it turns out.


Went to the grocery store this morning and bought a russet potato to try
this experiment. Also bought a package of Hot Pockets to get the crisping
sleeve.

So....I microwaved the russet until done. I then cut it in half so I could
compare both methods.

One half was plain out of the microwave.

The other half, I scooped out the pulp and put the skin into one of those
sleeves and microwaved that for about 30 seconds, maybe a bit more. Then I
added back in the pulp.

Results:

The second one *WAS* a bit crunchier and more like a real baked potato.
Using that microwave sleeve proved that George was right....you really can
make somewhat very close to a baked potato using the microwave only.

As far as a few that mentioned to wrap a microwaved potato in foil and let
it sit for 6 minutes or so? I can't imagine that would help. Wrapping it
in foil would only hold in the steam and certainly not crisp the skin.

Gary

On Fri, 20 Jul 2012 22:12:35 -0400, Cheryl >
wrote:

> When cooking them in the oven I only pierce them when I turn them the
> first time. Does everyone turn baked potatoes when cooking in the oven?

No, but I do try to remember to pierce them before I put them into the
oven. Doesn't mean I do it every single time, but that's my intent.

> I've never tried cooking them from start to finish without turning them.

Is something wrong with your oven?

--
Food is an important part of a balanced diet.

On Sat, 21 Jul 2012 07:55:56 -0400, Ed Pawlowski > wrote:

> On Fri, 20 Jul 2012 22:34:26 -0700, sf > wrote:
>
>
>
> >>
> >> I used to think that was silly too, but then one day poof ! !
> >> The age of the potato will make a difference too the fresh ones have
> >> more moisture.
> >
> >I don't microwave potatoes, but I did have one sorta explode in the
> >oven. Didn't know age was what the problem would be, thanks.
>
> Trailers used to haul produce usually have front and back ventilation
> doors to pass the moisture during shipment.
>
> http://www.tis-gdv.de/tis_e/ware/gem...fe.htm#schwund
> RF Shrinkage/Shortage
>
> Over relatively long transport periods, potatoes may lose up to 10 -
> 15% in weight due to respiration processes and water vapor release.
> This loss is accompanied by a reduction in nutrient and vitamin
> content as well as impaired consistency and a reduction in the
> proportion of aroma substances in the tuber.

Thanks. Unfortunately, there's no way to tell visually how fresh a
seemingly fresh potato is. I was surprised when that potato burst
open, especially when none of the others did. Fortunately it didn't
explode all over the oven and make a mess, it just seemed to pop open
a bit, like a seam ripping... maybe it was one of those potatoes that
I remembered to pierce. I don't remember all of the details, just how
surprised I was that it happened.

--
Food is an important part of a balanced diet.

On Sat, 21 Jul 2012 11:08:01 -0400, Gary > wrote:

> The second one *WAS* a bit crunchier and more like a real baked potato.
> Using that microwave sleeve proved that George was right....you really can
> make somewhat very close to a baked potato using the microwave only.

I sense that some enterprising person could make some money off this
idea.

--
Food is an important part of a balanced diet.

On Sat, 21 Jul 2012 11:08:01 -0400, Gary > wrote:

>Gary wrote:
>>
>> "George M. Middius" wrote:
>> >
>> > > > > > > > 1. Cook potato in microwave.
>> > > > > > > > 2. Scoop out pulp and toast skin.
>> > > > > > > > Way, way, way outside the box, I know....
>> > I have one thought, but it's a long shot. They used to make this wrap
>> > that converted microwaves into heat. If you could find some, you might
>> > try it, but I have no idea if it would work.
>>
>
>> I was wondering that this morning too. If you take your peel from step 2
>> and try microwaving it in one of those wraps. ?
>>
>> Hot Pockets always include those cardboard wraps with foil inside. I eat
>> those occasionally but never use the included wraps. I'll try a potato peel
>> in one soon and see how it turns out.
>
>
>Went to the grocery store this morning and bought a russet potato to try
>this experiment. Also bought a package of Hot Pockets to get the crisping
>sleeve.
>
>So....I microwaved the russet until done. I then cut it in half so I could
>compare both methods.
>
>One half was plain out of the microwave.
>
>The other half, I scooped out the pulp and put the skin into one of those
>sleeves and microwaved that for about 30 seconds, maybe a bit more. Then I
>added back in the pulp.
>
>Results:
>
>The second one *WAS* a bit crunchier and more like a real baked potato.
>Using that microwave sleeve proved that George was right....you really can
>make somewhat very close to a baked potato using the microwave only.
>
>As far as a few that mentioned to wrap a microwaved potato in foil and let
>it sit for 6 minutes or so? I can't imagine that would help. Wrapping it
>in foil would only hold in the steam and certainly not crisp the skin.
>
>Gary

Yeah but, Gary and George think real sex is with a blow up doll.

On Sat, 21 Jul 2012 10:17:06 -0400, Brooklyn1 <Gravesend1> wrote:



>
>Until one eats spuds just plucked from the ground they've no idea how
>a potato is supposed to taste... those things one buys at the market
>are hardly fit for slopping hogs.

Soon they will be at the farmer's market. I like the yellow ones, but
the red skins are great too. Much better than something that has been
in a potato barn for months.

On 7/21/2012 11:50 AM, sf wrote:
> On Fri, 20 Jul 2012 22:12:35 -0400, Cheryl >
> wrote:
>
>> When cooking them in the oven I only pierce them when I turn them the
>> first time. Does everyone turn baked potatoes when cooking in the oven?
>
> No, but I do try to remember to pierce them before I put them into the
> oven. Doesn't mean I do it every single time, but that's my intent.
>
>> I've never tried cooking them from start to finish without turning them.
>
> Is something wrong with your oven?
>

I hope not. It's new. It's just how I've always cooked them.

Andy > wrote:
> Janet Wilder > wrote:
>
>> On 7/20/2012 2:51 PM, Gary wrote:
>>> gregz wrote:
>>>>
>>>> I never had a potato detonate. I always microwave using old covered
>>>> corning ware, with a wet potato in a few drops of water. Been doing
>>>> it that way nice 1971 .
>>>
>>> I've never had one burst in the microwave either. I just rinse them
>>> off, set on a plate in the microwave. I'll cook them for about 3
>>> minutes, then turn over and cook another 3. That usually does it.
>>>
>>> G.
>>>
>>
>> I stick them a few times with a fork.
>
>
> Off the OP's request...
>
> Not that I've ever done other than baked potatoes, I'm left wondering if
> a cheap-o countertop convection toaster/oven might crispy skin convection
> bake potatoes for a couple minutes extra than nucularized.
>
> Andy

A turbo oven just speed up non fan based ovens by some % .

They used to make microwave ovens with a browning element and even a thermo
probe. What happened ?

Greg

dsi1 > wrote:
> On 7/20/2012 11:25 AM, Roy wrote:
>>
>> You don't know what you are missing then. When potatoes detonate they blow
>> bits of potato all over the inside of the microwave. Nice mess to clean
>> up. It can happen on potatoes that are not pierced properly or completely
>> as well as un-pierced (virgin) ones.
>>
>>
>
> Having food explode in your microwave is a lesson on what not to do the
> next time. OTOH cooking a potato is a pretty boring affair. Maybe I
> should take bets on whether an un-pierced potato is going to explode in
> the micro. We'll start with 4 to 1 odds.

I don't know why anybody would cook them uncovered, and the layer of water
creates steam and evens out the heat. I read the instruction in the
microwave cookbook, and Never much had a problem. I have ignored the fork
stabbing, for the most part. I still have my heath kit cookbook someplace.
I recently increased my old corning ware set from eBay. I got these little
pots for little potatoes. 3 minutes all it takes. I'm looking for an old
ceramic butter tray to cook hot dogs. Got a large pot for cooking up to 3
ears of corn. If you don't cover things, they don't cook evenly without the
steam build up. I have always used the 4 minute rule, for small to medium
potatoes, or an ear of corn, but my little panasonic oven is really
powerful, I have to watch not to overcook with over 1100 watts.

Greg

Do they still make those stove-top bakers?

My mom had one. She could bake a couple of potatoes in it. mostly she
used ti to bake an eggplant that she cooled, scooped out and made a kind
of salad with chopped hard boiled egg, lemon juice and lots of black pepper

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

gregz > wrote:

> They used to make microwave ovens with a browning element and even a thermo
> probe. What happened ?

Microwave-convection-grill ovens are common enough here in Germany.

Victor

On 7/21/2012 11:07 PM, Andy wrote:
> Janet Wilder > wrote:
>
>> Do they still make those stove-top bakers?
>>
>> My mom had one. She could bake a couple of potatoes in it. mostly
>> she used ti to bake an eggplant that she cooled, scooped out and made
>> a kind of salad with chopped hard boiled egg, lemon juice and lots of
>> black pepper
>
>
>
> Janet,
>
> Did that evolve into the convection toaster oven?
>
> Considering the time that has passed?
>
> Other than that, I dunno.
>
> Best,
>
> Andy
>


Dunno, Andy. It was a two piece thing with a base that had concentric
circles stamped into it and a domed top.

Ack! I can remember that gizmo so clearly and I can't find where I put
my keys ten minutes ago. Old age is a b--ch!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

It looked something like this, except I think the base part was not raised.

http://www.amazon.com/BW-STOVE-TOP-P.../dp/B0031Q3SUY

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Victor Sack > wrote:
> gregz > wrote:
>
>> They used to make microwave ovens with a browning element and even a thermo
>> probe. What happened ?
>
> Microwave-convection-grill ovens are common enough here in Germany.
>
> Victor

I have seen a microwave/ toaster oven, but not common. They installed one
in each floor of building lunchroom. They started breaking. I fixed one. It
had no turbo fan as I recall. I bought two norelco microwaves in 1979 from
someone. It had a top browning element, but I forgot how I worked, or was
hooked up. Also a temperature probe. The one would not work for seller,
because he did not hook up ground.
I modified unit by removing electronics, and installing mechanical timer.
My father used it, loved it. Just like the old heathkit mechanical timer.

Greg

On 7/22/2012 6:44 PM, gregz wrote:
> Victor Sack > wrote:
>> gregz > wrote:
>>
>>> They used to make microwave ovens with a browning element and even a thermo
>>> probe. What happened ?
>>
>> Microwave-convection-grill ovens are common enough here in Germany.
>>
>> Victor
>
> I have seen a microwave/ toaster oven, but not common. They installed one
> in each floor of building lunchroom.


Wow! How many stories does your lunchroom have?

Pennyaline wrote:

> > I have seen a microwave/ toaster oven, but not common. They installed one
> > in each floor of building lunchroom.

> Wow! How many stories does your lunchroom have?

If you hear a "whoosh", it may be Cheryl swooping in to castigate you
for grammer-kopping.

Pennyaline > wrote:
> On 7/22/2012 6:44 PM, gregz wrote:
>> Victor Sack > wrote:
>>> gregz > wrote:
>>>
>>>> They used to make microwave ovens with a browning element and even a thermo
>>>> probe. What happened ?
>>>
>>> Microwave-convection-grill ovens are common enough here in Germany.
>>>
>>> Victor
>>
>> I have seen a microwave/ toaster oven, but not common. They installed one
>> in each floor of building lunchroom.
>
>
> Wow! How many stories does your lunchroom have?

Building's lunchrooms. 13 .

Greg

On 7/23/2012 10:39 AM, gregz wrote:
> Pennyaline > wrote:
>> On 7/22/2012 6:44 PM, gregz wrote:
>>> Victor Sack > wrote:
>>>> gregz > wrote:
>>>>
>>>>> They used to make microwave ovens with a browning element and even a thermo
>>>>> probe. What happened ?
>>>>
>>>> Microwave-convection-grill ovens are common enough here in Germany.
>>>>
>>>> Victor
>>>
>>> I have seen a microwave/ toaster oven, but not common. They installed one
>>> in each floor of building lunchroom.
>>
>>
>> Wow! How many stories does your lunchroom have?
>
> Building's lunchrooms. 13 .


It would be sufficient to say "They installed one in each of the
building's lunchrooms."