On 21/05/2013 18:15, The Natural Philosopher wrote:
The best I have had in recent years have been Red Duke of York - but
they tend to be expensive. At their best Rooster are OK, but tend to
have a lot of black areas. Suspect Rooster are some sort of offspring of
Don't remember Vanessa - will look out for them.
Tend to avoid the "composer" ones - Mozart, Vivaldi, etc.
When Red Roosters first hit the shelves were a rich yellow colour and so
hard they were almost woody (and they were very tasty). Since then, they've
become watery pretty much like most other varieties.
I have microwave 'baked' potatoes nearly every day.
Typically, in my 800W oven, depending on the size of the potato, up to
1.5 minutes lying on one side, then 1.5 minutes lying on the other side.
[In my oven, the lower side cooks fastest.] Leave for 1 minute, then on
the lowest power setting (mine is 'Warm'), up to 8 minutes. Done
carefully, the resulting potato is 'al dente' - cooked, but still
slightly crisp - which really brings out the flavour.
I get those most days.
I don’t peel them at all, like the peel.
Wash the dirt off them with a brush if they arent bought washed.
Put a single spud on the plate its going to be eaten
off, with a big plastic cover that covers the entire plate.
Give it a minute or 3 at full power depending on the
size of the spud. Add the peas and corn in a glass cup
and give the total 4 mins more.
Drain the plate/spud/cover into the sink.
Take the cover off, wipe the plate dry with a teatowel.
Tip the peas and corn into a small plastic sieve, add to plate.
Slice into the spud, not all way down.
Add a sliver of butter or marg.
Add a fresh large golf ball sized tomato sliced into sixths
Add the meat, eat.
Those spuds are lovely, leaves boiled spuds for dead.
Roughly speaking that is true.
Microwave radiation penetrates the food and heats it to a depth broadly
comparable with half it's wavelength which for 2.45GHz is about 6cm.
Cooking a prepared grape in a microwave oven is somewhat amusing
although the plasma ball it produces may damage the internals.
Plenty of youtube videos around of what happens:
This was what everybody - well, most of us - believed to be the case
when microwave ovens first became common kitchen appliances, but the
circumstances where this is true are limited:
At the foot of the block headed "Principles":
"The previous paragraph notwithstanding, the interior of small food
items can reach a higher temperature than the surface because the
interior is thermally insulated from the air. It is possible to burn
the inside of a cookie while the exterior remains unbrowned."
In case you object to a cite from Wikipedia, as many do, there are
several other sites where the "inside-to-outside" proposition is
disputed, this being just one: http://allegoric.us/ZfPreP
Microwave 'baked' potatoes certainly start by being cooked on the
outside (or at least, just under the surface). I doubt if the RF ever
reaches the centre, so it takes a while for the heat to penetrate. I
give them a full power burst for up to 2 minutes on each side (and by
then the outside is definitely softening), then a 'simmer' at the lowest
power for (say) up to 8 minutes (which allows tine for the whole potato
Doesn't happen with mine and I don't cook them for very long at all.
I only ever cook mine on full power and don't bother to turn
them because the oven has a very effective turntable system.
But you don't know what the inside is doing.
I do them at full power for the entire time. With no difference
between the outside and the inside when they are ready to eat.
Even when I don't give them enough time to cook,
they are still the same right thru, not soft enough.
It's unlikely that efficiency is the problem. I very much doubt if
2.4GHz microwaves really penetrate a potato to a depth of more than
(say) 1/2". Cooking the 'core' will rely on an outer 'shell' of heat
spreading inwards by conduction.
I don't get any visible difference between the center and the outer, but
I also don't normally use potatoes bigger than tennis ball size either.
I never cut them, I always zap them whole and just put a slice
in them to put the butter/marg in after they are cooked, just
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