Quote:
Originally Posted by tubemonkey
Microwave is quicker. I never bake anymore.
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it seems to do something wonky to the texture of the potato
Quote:
Originally Posted by Stitchawl
I think I feel an experiment coming on...
Many kitchen shops sell 'Potato Baking Nails' but they are aluminum. I always used a ordinary 10 penny iron nail (I imagine that is what you are using too.) I wonder if one cooks faster than the other, or if there is any taste difference.
Being that potatoes have a low protein level and virtually no acidity, I wouldn't worry about cooking with aluminum in contact with the food.
They don't sell big baking potatoes here. (No oven's, right?) But I had been telling my wife about the various Fast Food chains selling Baked Potatoes with Toppings prior to our trip, and that was one of the things she wanted to experience while we were in the States. There was a "Baked Potato Heaven" (or some such named shop) in one of the shopping malls and when she saw the size of the potato decided she could never eat something that big!  We wound up splitting one, topped as a pizza.
Stitchawl |
regular ol' galvanized steel nails