The Verdict is In on Baked Potato Internal Temp!

Judy Mayberry

Keeping in mind that DELIGHTFUL thread last week about how to know when a baked potato is done, last night I baked a big, symmetrical russet potato in my toaster oven for 1-1/4 hours at 375°. The Thermapen read 212° and it was exquisitely (a girl word) baked.

Judy
San Diego

Carolina Q

A TOASTER OVEN?! Judy, what are we going to do with you? :ohmy:

But I will keep it in mind next time I'm trying to juggle too many things that need too many different temps/times. Which seems to happen quite often! So, thank you!

Bordello

Hi Judy,
I like your "girl" word and the information on the baked potato.

Regards,
Bordello

Judy Mayberry

Mr. Q,

I actually use that little gem far more than the wall ovens. My electric bill is so small you have to read it with a magnifying glass.

And it heats up to temp within minutes...I tested it with an oven thermometer.

An unrecognized icon of the kitchen.

Judy

Carolina Q

"Mr. Q", is it? :laugh: :laugh:

Eggtucky

have to agree Judy..I've found some fully done even at 200 but 212 should pretty much make any baked tater 'exquisite' :woohoo:

Slotmercenary

Cool,
i never cooked a spud by internal temp. I just check it tween 45-60 minutes and pull when it is soft to the two finger squeeze test.
I will definetly have to try the TP now so i can experience an exquisite tater!

Darnoc

Here is a new project for that adjustable grid.I bet you twenty minutes a side and they will be done.

Judy Mayberry

Mr Slotmercenary:

You really had to have read the controversy about how to tell if a baked potato is done to put my experiment into context. Indeed it did all start with the squeeze!

I believe this is the link:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=720299&catid=1

Judy
San Diego

troutman

Ms. Mayberry,

Was it exquisitely symmetrical, or just regularly symmetrical?

Thanks.

Scott (or Mr. Scott, if you insist)

troutman

Ms. Mayberry,

I just read the threads underneath the link you supplied.

If we could just figure out a way to combine the potato question with one about galvanized/stainless/zinc bolts, I truly think we could entertain ourselves for an entire day. I would probably learn more than I did in 2 years of Chemistry in college.

Maybe something like "When is a baked potato done on a raised grid with these shiny bolts?".

lowercasebill

did you think i would steer you wrong.. :laugh:
am very glad you're happy with the results

Judy Mayberry

Scott:

I completely missed that thread (not my usual type of topic) and also missed some great theater! Thanks for the heads up! And you wrapped it up nicely, you and Flashback Bob both.

My favorite "exquisite" line from some gentleman was "this myth will never frigging die."

I've been laughing nonstop since your post above and then to read Flashback Bob's throwaway line about throwing a couple of zinc bolts in for smoke for his pizza...I think I'll open a beer and try to settle down now.

Keep 'em coming, buddy!

Judy
San Diego

troutman

Judy,

I love the funny stuff posted on this forum, and try to do my part. I have to say that the line about throwing a few zinc bolts on for smoke is the best one yet. I laughed hard at that one.

I sure enjoy reading your posts too. You right real good. Some would say exquisitely, but I wouldn't because I might not spell it too good.

I thought you were Judy from Mayberry, but I see that you are in San Diego. My apologies for the whole "Andy, Opie, Aunt Bea" thing, it didn't apply.

Effectionately yours - Scott

Bacchus

What a colossal waste of front page forum space, and I just made it worse by putting it back to the top.
It's a friggin Baked Potato, and in a Toaster Oven! Jeez. Not to mention this is the SECOND time its been covered. No wonder so many regulars have abondoned the forum! Whats next? Pics of Mac-N-Cheese on someones stove......

troutman

Apologies to you, Ron, I meant no harm.

I use the flat view so the most recent topics appear at the top, but not the replies. Works well for me, and I just click on "Latest Posts" if I want to see what I've missed. Actually, that is how I found this thread originally because I do love a good baked potato. Plus, Judy seems like a real nice lady but I don't know if she is one of the "regulars" or not.

I am convinced that at least one of the "regulars" hasn't left, just chose to start posting again under another name. For what its worth.

I do love a good Mac-N-Cheese too, but don't really know how to make a good one.

Cheers.

Bacchus

Im just venting, sorry Judy... It's just painful to see the Forum on such a slippery slope these days. The newbies belong here as much as anyone else, but the members who post every food related(or non)thought that pops into their head whether its BGE related or not......
Not long ago the Forum was one of the best places to visit on the entire WWW in my opinion!

Judy Mayberry

You just won't give up, will you!

Judy

troutman

Who? Me?

Why blame me, I'm not the one that admitted to worshipping their toaster oven right here on the Big Green Egg Forum.

I'm cooking sirloin tip roast with baked potatoes on the Egg today. I plan to cook the roast to 130 degrees, and the potatoes to 210 degrees and use my Thermapen on them for the first time. Now, see what a good influence you are, and what a nice affect you had on me.

If the potatoes are real good and tasty, I'll stop.

Scott