squash and potatoe questions

[Guest guest]

Ok, this sounds dumb but how do you get a potatoe to bake right? I've

tried oiling it and wrapping it in wax paper and microwaving it and it

still isn't right. I've tried putting it in the oven, both oiled and

not. No matter what I do, it doesn't cook evenly and the skin is too

touch while the inside is unevenly cooked.

 

 

Next question: Is there a link on squash types here, something with

pictures or discreptions of how each looks and tastes? And good ways

of cooking them. I've gotten several types of squash but have no idea

of what to do with them or even what some of them are. I've also

gotten an eggplant. Is that in the squash family?

 

Oh, and while I don't post often, I do read the recipes. And I do like

this group a lot.

 

Uhura

[Guest guest]

I've had great success with oiled potatoes. I put regular vegetable oil and a

generous amount

of sea salt in a bowl and mix. Grab a spud and massage it, getting as much salt

on as you

can. Place them directly on the oven rack, with a sheet of foil on the rack

underneath to

catch the drips. Make sure you give each potato a number of pokes with a paring

knife. I

bake @ 325 for an hour to an hour and a half for potatoes like the size you get

in a good

restaurant - 6 " ?. They come out crispy on the outside and fluffy on the inside.

I turn them

after a 1/2 hour. (Caveat - I did have to go through several bakings to figure

out the right

combo of size and temp for my oven) Good luck! - Mary in NJ

[Guest guest]

Potato's cook best in the oven pierce them with a nail (you can get them in the

baking aisle) it is a stainless steel nail that heats the inside for perfect

cooking you can also use your rotisserie (if you have one). I like the skin dry

and crunchy with the inside soft and mushy so I just soak the potato in water

for 20 minutes prior to baking at 350 for 45 minutes or if I am in a rush I will

we the tuber and wrap in plastic wrap (really tightly) and place in the

Microwave for 10-12 minutes, it is softer but works really well.

 

Here is a really great link on Squash that can help you identify them:

http://www.tonytantillo.com/vegetables/summersquash.html   (there is also winter

squash on the same site). Regardless they are very versatile easily

transitioning from the grill to stir fry, dips and even breads. It also cans,

freezes and pickles well.

 

Eggplant is actually a nightshade but it is equally versatile. If it is the

large type you can grill it with a tough of olive oil salt and pepper top wit

marinara and Parmesan (if you eat cheese) if not fresh basil and green onion

serve over pasta for amazing eggplant Parmesan. It is also used in baba ganush

and other great salad type dishes, try this link for some ideas:

http://en.wikipedia.org/wiki/Eggplant_salads_and_appetizers.

 

Good Luck! 

 

 

 

 

 

[Guest guest]

Be sure you choose russet or baking potatoes. The starches in those

result in a fluffier baked potato. Yukons are waxier & better for

potato salad and oven roasted fries. For mashed I like a 2:1 mix of

russets & waxy ones.

 

I poke mine with a fork & lightly oil them with olive oil & bake at

350 for an hour or hour and a half if very large. After reading the

other responses I'm going to try with salt as well next time, sounds

yummy.

 

hth,

Diane

 

 

, " pierce407720032003 "

<sacornelius wrote:

>

> Ok, this sounds dumb but how do you get a potatoe to bake right? I've

> tried oiling it and wrapping it in wax paper and microwaving it and it

> still isn't right. I've tried putting it in the oven, both oiled and

> not. No matter what I do, it doesn't cook evenly and the skin is too

> touch while the inside is unevenly cooked.

>

>

>