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Weight Loss Forum / General Topics / November 2007Microwave a Potato?
Hi, some evenings I come home rinse off a potato wrap up in a clear wrap then microwave it. Is there any way to microwave a potato and make it taste similar to an oven baked potato? Tom > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an oven > baked potato? > > Tom Tom, Have you tried wrapping it loosely in a dampened paper towel? I stab a potato about 6-8 times with a fork, then wrap, stick it on a paper plate and microwave for about 6 or 7 minutes. When it comes out, I split it open, then pop it (unwrapped) into the toaster oven for a few minutes. This is as close as I've come to oven-baked, w/o the oven. Butter/sour cream/etc as usual... > Tom, > [quoted text clipped - 4 lines] > This is as close as I've come to oven-baked, w/o the oven. > Butter/sour cream/etc as usual... Hi Karen, thanks for the helpful reply I'll try your suggestions. Tom > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an oven > baked potato? Start it in the microwave and finish in the [toaster] oven. -sw > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an oven > baked potato? > > Tom An oven baked potato has had its skin dried and the interior dessicated. It should smell like roast chestnuts and have stiff skin. There is no way a microwave can duplicate the process, and will only yield a steamed potato at best. JJ >> Hi, some evenings I come home rinse off a potato wrap up in a clear wrap >> then microwave it. [quoted text clipped - 9 lines] > > JJ Yep, that's it I've been getting a steamed potato Oh pshaw, on Wed 21 Nov 2007 05:30:29p, Tom meant to say... > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an > oven baked potato? > > Tom I have nuked them almost to the point of being done, then put in a very hot oven of 4225-450 degrees to finish. It doesn't take very long.  SignatureNovember 15th,2007 ¦ A mind is a terrible thing to lose... ¦ |_| _, _ _ | |(_||_)|_)\_| ___ | ._| | |_ _ ,_ |/ , _ . .,_ _ | | |(_|| ||\/_)(_|||/|| |(_| ___ ._| ._| .'=:-\ /.='( ` give thanks... /. ^=.'-._..---. > I have nuked them almost to the point of being done, then put in a > very hot oven of 4225-450 degrees to finish. It doesn't take very > long. That is indeed very hot. It's also a very wide range. <G> I would imagine that they'd turn to ash within seconds. I amuse myself... -- De Rev > Oh pshaw, on Wed 21 Nov 2007 05:30:29p, Tom meant to say... > I have nuked them almost to the point of being done, then put in a very > hot > oven of 4225-450 degrees to finish. It doesn't take very long. Yes, I'm aware of that but was hoping there is a way to avoid it. Oh pshaw, on Thu 22 Nov 2007 03:57:59p, Tom meant to say... >> Oh pshaw, on Wed 21 Nov 2007 05:30:29p, Tom meant to say... >> I have nuked them almost to the point of being done, then put in a very >> hot oven of 4225-450 degrees to finish. It doesn't take very long. > > Yes, I'm aware of that but was hoping there is a way to avoid it. Nope! SignatureWayne Boatwright Thu, 11(XI)/22(XXII)/07(MMVII) ¦ Today is: Thanksgiving Day (U.S.) ¦ ¦ A mind is a terrible thing to lose... ¦ |_| _, _ _ | |(_||_)|_)\_| ___ | ._| | |_ _ ,_ |/ , _ . .,_ _ | | |(_|| ||\/_)(_|||/|| |(_| ._| ._| >> Oh pshaw, on Wed 21 Nov 2007 05:30:29p, Tom meant to say... >> I have nuked them almost to the point of being done, then put in a very >> hot >> oven of 4225-450 degrees to finish. It doesn't take very long. > > Yes, I'm aware of that but was hoping there is a way to avoid it. Have you tried the "Oven-Baked Potato Flavoring(R)" from McCormick? -sw > I have nuked them almost to the point of being done, then put in a very hot > oven of 4225-450 degrees to finish. It doesn't take very long. It does not taste the same nor have the same texture of skin or meat. JJ Oh pshaw, on Fri 23 Nov 2007 09:30:21a, jeremy meant to say... >> I have nuked them almost to the point of being done, then put in a very >> hot oven of 4225-450 degrees to finish. It doesn't take very long. > > It does not taste the same nor have the same texture of skin or meat. > > JJ You're right. I agree. There is no substitute for baking a potato in a regular oven. Those that can't tell the difference deserve what they get. :-) But the OP want some kind of option. What I suggested seems better than just nuked and nothing else. SignatureDate: Friday, Nov(XI) 23(XXIII),2007(MMVII) ******************************************* Today is: Day After Thanksgiving Countdown 'til Christmas 4wks 1dys 13hrs 45mins ******************************************* Getting the truth from Clinton is like nailing Jello ******************************************* > Oh pshaw, on Fri 23 Nov 2007 09:30:21a, jeremy meant to say... > [quoted text clipped - 24 lines] > nailing Jello > ******************************************* I'd suggest that those who believe there is a dramatic difference need to do a side by side comparison of baked and nuked potatoes produced at the same time and from the same lot of potatoes. I suspect that you'll find that your perception of how the potatoes come out is being influenced by the rest of the meal, i.e. a slow cooked roast vs. something microwaved quickly. The difference in potatoes is not at all dramatic, unless of course you do something stupid like wrapping the potatoes in the microwave. The difference in potatoes is not at all > dramatic, unless of course you do something stupid like wrapping the > potatoes in the microwave. Sorry, I disagree. The first major difference is the wonderful smell that pervades the house, very similar to that of a hard crust bread made from chestnut flower. The crispy skin, white flaky flesh from a baked potato are only partly capable of be duplicated in a microwave, and the long dry heat necessary for that nutty overtone is just not an option. I have done many comparisons, if you want to restrict this to a.b.f, I will post some photos of side by side tests of the methods. Unfortunately the smell cannot be easily communicated:-) JJ "Pete C." <aux3.DOH.4@snet.net> wrote in message > > I'd suggest that those who believe there is a dramatic difference need > to do a side by side comparison of baked and nuked potatoes produced at [quoted text clipped - 4 lines] > dramatic, unless of course you do something stupid like wrapping the > potatoes in the microwave. Pete, I feel sorry for you. No way an a MW give you that lovely crisp skin that a hot oven can do. If you sell little difference, you are doing something wrong. The inside texture of an oven baked spud is lighter and fluffier than the MW too. Yes, in the interest of time, I do nuke a potato on occasion, but there is no comparison to good oven baking. If you wrap the potato in foil, then you are getting microwave quality from the oven. Yuk. . > Pete, I feel sorry for you. No way an a MW give you that lovely crisp skin > that a hot oven can do. If you sell little difference, you are doing [quoted text clipped - 4 lines] > no comparison to good oven baking. If you wrap the potato in foil, then you > are getting microwave quality from the oven. Yuk. . There is a difference in the potato just based on how you open it up! A good baked potato should be opened using your fork tines to ( ..... a dotted line, so to speak) along in "t" shape pattern then the potato squeezed open. This leaves a good baked potato fluffier than if you had cut it with the knife which compresses the insides of the potato. My mother taught us that this was the proper way to open up a potato. Oh pshaw, on Fri 23 Nov 2007 10:25:22a, Pete C. meant to say... >> Oh pshaw, on Fri 23 Nov 2007 09:30:21a, jeremy meant to say... >> [quoted text clipped - 33 lines] > dramatic, unless of course you do something stupid like wrapping the > potatoes in the microwave. Obviously, YMDV (your milage does vary). Nuked potatoes in their skins (without any wrapping) are dense and sodden, and the skins limp and without character. If that's acceptable to you, then so be it, but I'd rather throw it out. SignatureDate: Fri, 11(XI)/23(XXIII)/07(MMVII) ******************************************* Today is: Day After Thanksgiving Countdown 'til Christmas 4wks 1dys 12hrs 15mins ******************************************* 'Is' is the verb for when you don't want a verb. ******************************************* > I'd suggest that those who believe there is a dramatic difference need > to do a side by side comparison of baked and nuked potatoes produced at [quoted text clipped - 4 lines] > dramatic, unless of course you do something stupid like wrapping the > potatoes in the microwave. or do something stupid like call a nuked tater a baked tater. been there, done that, got the t-shirt, certified to instruct. you will never get a baked potatoe skin with a micro-whatever. if you like/love that crispy/crunchy/solid outside peel, bake it. it's not happening in the micro. joe > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an > oven baked potato? Wipe it with EVOO and Kosher salt. Put it on a plate. Don't wrap it. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ "Nick Cramer" <n_cramerSPAM@pacbell.net> wrote in message news:20071121230718.264 > Wipe it with EVOO and Kosher salt. Put it on a plate. Don't wrap it. What is EVOO and what does the Kosher salt do? Absolutely > "Nick Cramer" <n_cramerSPAM@pacbell.net> wrote in message > > Wipe it with EVOO and Kosher salt. Put it on a plate. Don't wrap it. > > What is EVOO and what does the Kosher salt do? EVOO Extra Virgin Olive Oil I like the skin a little salty. Kosher salt is coarser than table salt and isn't iodized. Hoo aaaa! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an oven > baked potato? > > Tom As everyone else has suggested, let it breathe. My wife bought a gadget that supports up to four potatoes on individual plastic spikes. You stand them on end, and jam them on the spikes, so virtually every part is open to the air. Works pretty well. Dave > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an > oven baked potato? If you cant wait long enough to bake a potato, eat something else. SignatureOcsof was here... http://fosco-eats.blogspot.com/ To be updated soon. > If you cant wait long enough to bake a potato, eat something else. It's not just the wait it's also the waste of energy - preheating a gas oven then baking a single potato seems like a losing propostion to me. >> If you cant wait long enough to bake a potato, eat something else. > > It's not just the wait it's also the waste of energy - preheating a gas oven > then baking a single potato seems like a losing propostion to me. Which is why you start it in the microwave and finish it in the toaster oven. -sw > > If you cant wait long enough to bake a potato, eat something else. > > It's not just the wait it's also the waste of energy - preheating a gas oven > then baking a single potato seems like a losing propostion to me. Get a toaster oven? SignaturePeace, Om Remove - (dash) to validate gmail. "Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein > Hi, some evenings I come home rinse off a potato wrap up in a clear wrap > then microwave it. > Is there any way to microwave a potato and make it taste similar to an > oven baked potato? > > Tom was at camp this summer, the cook started wrapping taters in foil for the oven. i asked that mine not be wrapped, then a couple others said not to wrap theirs. cookie got all bent "i've always baked potatoes this way". sorry toots, i want mine baked, not steamed. mmmmmmmmmmmmmmmm, crunchy dried skins. joe petersburg (it's baked or it's something else, you decide what you want) alaska > was at camp this summer, the cook started wrapping taters in foil for the > oven. i asked that mine not be wrapped, then a couple others said not to > wrap theirs. cookie got all bent "i've always baked potatoes this way". > sorry toots, i want mine baked, not steamed. If nothing else I learned what I doing to the potato - steaming it not baking it |
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