Baked Potato
How the hell do you make a proper baked potato? I followed the instructions as given yet somehow I end up with baked potato in runny milk. It tastes all good, just what i expected, and even the texture was right but how do you make it so that it's set? The top layer was all perfect. Golden brown, melted cheese, all you wanted off a well made baked potato. Below it though, is all problems. Milk all over like nothing happened.
I decided to put more breadcrumbs and parmesan cheese and mix it all around so the crumbs would spread inside out. I figured it lacked yeast so more breadcrumbs = good.
Well, after waiting til the pyrex cooled off (it was frighteningly hot after 20 minutes in the oven at 220ºC) I put the whole thing in the microwave on high for 2 minutes. Helped a bit, it's more solid but still a bit liquidy, kinda like lava when you move the dish around. I was hungry and it was good enough so I just left it at that and ate the damn thing already.
I decided to put more breadcrumbs and parmesan cheese and mix it all around so the crumbs would spread inside out. I figured it lacked yeast so more breadcrumbs = good.
Well, after waiting til the pyrex cooled off (it was frighteningly hot after 20 minutes in the oven at 220ºC) I put the whole thing in the microwave on high for 2 minutes. Helped a bit, it's more solid but still a bit liquidy, kinda like lava when you move the dish around. I was hungry and it was good enough so I just left it at that and ate the damn thing already.
This entry was posted
on Wednesday, October 20, 2004 at 11:11 PM.
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On Thursday, October 21, 2004 7:20:00 AM,You mean one of those casserole type dish? Try less milk and more cheese. Slow cook with a moderate heat (180C)
Yeast got nothing to do with it.
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=^^=
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