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Does a foil wrapped potato cook faster? - Page 2

post #31 of 44
Quote:
Originally Posted by boar_d_laze View Post

 

Been there, did that.  Took notes.  In ink. 

 

I accurately described several different methods of cooking potatoes and how the results vary.  The descriptions were empirically based. 

 

The explanations I gave explain the known, empirically gathered data, while accurately predicting what anyone else will achieve using her own ovens, potatoes, foil, etc.  In other words, they pass the two prong test for "scientific method."  Also, they're right.  In those ways they're a far cry from what's in some other posts. 

 

As the Eskimos say, genug shoyn smile.gif!

 

BDL

MIght have known, BDL.  and who ate all those potatoes?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #32 of 44

A recipe for foil baked potatoes????

CHEFED
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CHEFED
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post #33 of 44

WHAT ABOUT FOIL WRAPPED?????????????????????????????????????????????????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #34 of 44

@ dcarch

 

Do tell more - i'm interested.

 

Be careful with the selection though - it's probably not lead-free soldier.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #35 of 44
Quote:
Originally Posted by ED BUCHANAN View Post

A recipe for foil baked potatoes????


Baked any different from nakedly baked potatos???

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #36 of 44

Ok here's a recipe.  Parboil some idahos. Using an apple corer remove place it into the end of the potato and carve a skinny tunnel down the length of the potato.  Season with salt/pepper and olive oil, and stuff with a strip of bacon and rosemary.  Roast until golden.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #37 of 44

Koukou - yummers!  Bet they taste great.

 

Here's a good reason for baking in foil - keeps the campfire ash off the skin

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #38 of 44
Quote:
Originally Posted by Koukouvagia View Post

Ok here's a recipe.  Parboil some idahos. Using an apple corer remove place it into the end of the potato and carve a skinny tunnel down the length of the potato.  Season with salt/pepper and olive oil, and stuff with a strip of bacon and rosemary.  Roast until golden.

 

Oh, my. That's an idea. A simple, beautiful idea.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #39 of 44
Thread Starter 

Thanks for the good answers, I learned,

  1. ovens cook with different types of heat, electric is more radiant heat and gas is more convection
  2. foil reflects radiant heat.
  3. foil conducts heat better than air.
  4. but so does potato skin.
  5. foil may or may not capture heat better than potato skin
  6. but the best advice is to not wrap potatoes in foil.

 

I am looking forward to a better baked potato, thank you.

post #40 of 44

I think if you want to wrap in foil you should.  Personally I like wrapping in foil, why not? 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #41 of 44
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I think if you want to wrap in foil you should.  Personally I like wrapping in foil, why not? 


I am just looking for a better way to bake or cook a potato, that increases the flavor and that does not involve frying.

I would like to possibly eat the skin.

I noticed a fast food place selling potato skins so I am thinking I may be missing something.

Does anyone here eat the skin?

 

I also like stuffed baked potato so I would like to ask for advice about stuffed baked potato methods and recipes.

Also is there a stuffed baked potato that I can freeze?

post #42 of 44

These days I'm not baking skinned potatoes. Not enough crusty surface. I "casco" (crack?) the potatoes, Spanish way, mix in a bowl with salt, black pepper, cayenne pepper, rosemary and/or thyme and sunflower oil. Then I roast. Problem is that once the bottom side of the potatoes is golden and done, you must turn them one by one. Eventually add a lot of minced garlic almost at the end.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #43 of 44

Remember too, after WWII aluminum foil was considered cutting edge much like the " molecular cuisine" today, it was rare and somewhat expensive. Potatoes wrapped in foil were considered "up there" in the restaurant world.  A funny thought.   How much of the new stuff today will be commonplace in the future...

 

I cooked two potatoes today @ identical weights, one in foil one without. The cook times were similar perhaps due to their placement in the oven?? The foil potato was IMO better tasting, moister and flakier, could have been the potato though.

Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #44 of 44
Quote:
Originally Posted by rat View Post

 The foil potato was IMO better tasting, moister and flakier, could have been the potato though.

 

This is what I believe to be true as well.

I won't knock a potato cooked without foil, but the taste is definitely different.

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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