Comments on: Idiots Guide to Baking a Potato http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/ Where every man is king. Fri, 26 Feb 2010 03:08:30 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Jason http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/comment-page-1/#comment-91257 Jason Mon, 03 Mar 2008 16:19:01 +0000 http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/#comment-91257 So I gave the potatoes a wipe down with the white truffle olive oil last night, salted them down with some Baleine "Super Fine" sea salt and gave it a go. The potato skin stays a much deeper brown during a baking and appeared to me to not be baking, this was untrue -- as I rotated the potatoes at 30 min and 1hr they were crisping up on the skin and softening inside very well. The oil evidently creates a layer of insulation that forces the internal temperature of the potato up even higher. It also smells wonderful in the house as the cooking proceeds. Overall -- the potatoes were hotter internally, fluffier and more wonderful. The skin tasted wonderful. I know the method was effective as Carolyn suggested we always make potatoes this way. A winner! So I gave the potatoes a wipe down with the white truffle olive oil last night, salted them down with some Baleine “Super Fine” sea salt and gave it a go. The potato skin stays a much deeper brown during a baking and appeared to me to not be baking, this was untrue — as I rotated the potatoes at 30 min and 1hr they were crisping up on the skin and softening inside very well.

The oil evidently creates a layer of insulation that forces the internal temperature of the potato up even higher. It also smells wonderful in the house as the cooking proceeds.

Overall — the potatoes were hotter internally, fluffier and more wonderful. The skin tasted wonderful. I know the method was effective as Carolyn suggested we always make potatoes this way.

A winner!

]]> By: mojoandy http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/comment-page-1/#comment-91251 mojoandy Mon, 03 Mar 2008 15:25:25 +0000 http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/#comment-91251 Awesome. I will have to try it! Awesome. I will have to try it!

]]> By: Jason http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/comment-page-1/#comment-91234 Jason Sun, 02 Mar 2008 21:19:29 +0000 http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/#comment-91234 Seriously. I found them at Sur La Table, but here they are a lot cheaper at Amazon. <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FPOTATO-NAIL-6-PER-CARD%2Fdp%2FB0000VLUL2%3Fie%3DUTF8%26s%3Dhome-garden%26qid%3D1204492496%26sr%3D1-3&tag=happyexposure-20&linkCode=ur2&camp=1789&creative=9325" rel="nofollow">Aluminum Potato Nails</a> They work like a charm. I suggest leaving about 1/2 inch exposed. I bought some potatoes for dinner tonight. I'm planning to try the truffle olive oil and salt -- will report back. Seriously. I found them at Sur La Table, but here they are a lot cheaper at Amazon.

Aluminum Potato Nails

They work like a charm. I suggest leaving about 1/2 inch exposed.

I bought some potatoes for dinner tonight. I’m planning to try the truffle olive oil and salt — will report back.

]]> By: mojoandy http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/comment-page-1/#comment-91232 mojoandy Sun, 02 Mar 2008 19:40:11 +0000 http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/#comment-91232 Aluminum nail? Seriously? Aluminum nail? Seriously?

]]> By: Kaden http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/comment-page-1/#comment-91231 Kaden Sun, 02 Mar 2008 19:35:24 +0000 http://dethroner.com/2008/03/01/idiots-guide-to-baking-a-potato/#comment-91231 Aluminum? Nail? In your food?? Um... no. If you're compelled to use a heat pipe, use food grade stainless steel. 304 or (preferably) 316L alloy. Get a length of 3/16" thin-walled tubing and sharpen the end like a hypodermic needle. Vastly superior. Aluminum? Nail? In your food??

Um… no.

If you’re compelled to use a heat pipe, use food grade stainless steel. 304 or (preferably) 316L alloy. Get a length of 3/16″ thin-walled tubing and sharpen the end like a hypodermic needle.

Vastly superior.

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