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why is this happening to potatoes
smokesniffer
Posts: 2,016
Not sure if any of you have had this happen or would know why it happens. Here's the scenario, doing baked potatoes, so I wash them and scrub them and then I take a fork and stab holes into the spud in a few places. Onto the egg they go, usually at 400* and bake until done. When I cut the spud open to do either twice baked or just a regular baked potato, I can see the stab holes from the fork. They show up as a black line into meat of the potatoes. Have had this happen a couple of times. I am wondering if it is the type of potatoe. This time I am using a Russett potato. We had company a while back and SWMBO noticed this and today it showed up again.
Any ideas out there, as to why this happens.
Large, small, and a mini
Comments
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Strange seems like it would turn a hasslewhoever potato black if it was smoke lines. :-?
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Ya it is weird, it only has happen two times. It is more a visual thing, but can't figure why the fork would leave this type of mark on the meat of the spud.Large, small, and a mini
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Maybe smoke infiltration?Green egg, dead animal and alcohol. The "Boro".. TN
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@henapple. Hmm you may have a good point there. It doesn't show up all the time though. But I like they way your thinking.Large, small, and a mini
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Thank god you didn't post a pic of a dirty fork!!
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Do you only poke the holes on the top of the potato ... top when it's on the grill I mean. I use the tip of a sharp knife and only poke it four or five times. Haven't seen any black marks yet.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Jeepster47 I generally poke holes all around the potato. I do this before I put them on the grill. I to only stab the spud about 3-4 times.Large, small, and a mini
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Also what is interesting, is I rotate the spuds on the grate. And not all the areas where I poked them show up as the darker marks. Did 8 spuds today and only about 3 spuds had those marks, and there was only a couple of these marks on them. You'd think that there should be 4 lines as that is the number of tines on the fork.Large, small, and a mini
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Only potatoes I poke are the ones I put in microwave. Am I suppose to be forkin my potatoes?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Silly question but curious..why are you poking holes in the taters? I just rub with EVOO and Kosher Salt and cook 400-425 degrees for about an hour until internal temperature hits 210 degrees. Always turn out good! Again, just curious. Thanks.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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I've had this happen also. Never really cared why. Now I'm interested as to why.
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Fork marks show up occasionally when I microwave them also. It is ugly, but doesn't seem to affect the taset.Theory is to poke to prevent skin breaking from moisture build up, I believe.Good question about the hasselbak knife marks, Yolk brotha.XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Not sure why I poke holes in em.. maybe it was the MWO thing. Maybe I should quit forking em.Large, small, and a mini
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@Durangler. Our hassle back turn out great and NO marks at all.Large, small, and a mini
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@gpsegg. I use EVO, S&P and a light dusting of garlic salt..and I love eating the skin of the potato.Large, small, and a mini
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Was it a clean fork?_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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The only think I could think of is that the potatoes are going on too early when there is a lot of whiter smoke. Could this be the case?XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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How long from poking with fork and baking? Could it be the potato oxidizing from being exposed to air?__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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smokesniffer said:@Durangler. Our hassle back turn out great and NO marks at all.Maybe sharpie dots from precise measurements of slices though. :-jXL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Are you putting anything on the pots prior to poking. .maybe.....
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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jcaspary said:The only think I could think of is that the potatoes are going on too early when there is a lot of whiter smoke. Could this be the case?Tjcoley said:How long from poking with fork and baking? Could it be the potato oxidizing from being exposed to air?Large, small, and a mini
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@smokesniffer There's your problem. In the four hours from the time you poked them until you cooked, the potato holes oxidized. Just like when peeling potatoes, or making fries. If you don't get them in water, they will turn black in short time (Leave a slice of raw potato on the counter for a couple hours and see what color is ends up) No reason to poke them, but if you do, do it right before cooking.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Same thing happens to a peeled apple.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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only thing ive had explode on the egg was a full load of chestnuts, poke chestnuts, not potatoes
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I always fork my potatoes. More than once I've had 'sploded spud on the oven walls.Signal Mountain, TN
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Just out of curiosity, stainless fork or silver? This has never shown up on mine, but all of our day to day flatware and cooking tools are stainless.
A poor widows son.
See der Rabbits, Iowa -
Only read part of the posts, but egged taters do not need to be forked, IMO. Nuked ones need the steam escape holes, but for a baked tater, no steam vents and never had one explode.When I nuke a tater I use a poultry pin, it is very small in diameter, drive it in three or four times a side. We use Russets for baking or twice bakers.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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