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Taters, Foil or No Foil???
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SouthOfI10
Posts: 213
Evening, y'all.
I was just about to throw a couple of nice taters on the Egg at ~ 425F, slathered in EVOO and a good coating of Kosher salt, then wrapped in foil. And then it dawned on me that I had no idea why I was foiling them. I don't know that it benefits the cooking in any way; I've just always done it this way. Seems like some Pavlovesque problems....[p]Anyway, do y'all foil them? If so/no, why?[p]Thanks.
I was just about to throw a couple of nice taters on the Egg at ~ 425F, slathered in EVOO and a good coating of Kosher salt, then wrapped in foil. And then it dawned on me that I had no idea why I was foiling them. I don't know that it benefits the cooking in any way; I've just always done it this way. Seems like some Pavlovesque problems....[p]Anyway, do y'all foil them? If so/no, why?[p]Thanks.
Comments
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SouthOfI10,
I never foil let the flames lick them and the taste is improved plus lets smokey taste in/
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SouthOfI10,
nah
no foil...[p]reminds me of an anecdote.[p]a new wife is cooking a roast for the first time, for her husband. she cuts each end off and puts it in the pan.[p]her husband asks why she cuts the end off. "i don't know. my mother always did".[p]she calls the mother in law and ask why she always cut the ends off.[p]she says, "my roasting pan was too small"[p]
ed egli avea del cul fatto trombetta -Dante -
SouthOfI10,[p] I foil them, because I put them in the Egg while the smoke is clearing. Seems a shame to waste good heat, plus I eat them skin and all.
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eggaholic,
can you eat the skin or is it dried out.
Thanks Bobby-FTW,TX
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stike,
LOL! Ha, that is exactly how I felt twisting up the foil on the last tater. Sheez...
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onelegchef,
He had best hope that the skin is edible. 'Cause that's my favorite part, and I am trying these with no foil. If it don't work, he'll have to listen to me whine about it...
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Celtic Wolf,
The skin is my favorite part, too. I usually scoop out most of the middle and just eat the skin and surrounding meat so I don't get all full on potato...doused in a LOT of butter.... Mmmmm. I could almost do without the nice filet that is resting with Raising the Steaks....almost.
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SouthOfI10, when you foil them, what you are doing in essence is steaming them. Steaming is a nice way to cook but you can do that anywhere. Try it without the foil and see what you think. I have even sliced them in half to cook. They get a nice golden brown on the sliced surface and they cook a tad faster. Of course, I guess that makes them grilled potatoes rather than baking potatoes but any way you fix them, they're good.
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SouthOfI10,
Foil them if you want a steamed potato, don't foil them if you want a baked potato. I slather them in olive oil, hit them with some kosher salt and fresh ground pepper, and then cook for an hour at 400 degrees on a preheated pizza stone on a raised grid. Or skip the stone but keep an eye on them and turn them if necessary.[p]TNW
The Naked Whiz -
onelegchef,
I use a good bit of EVOO and let it sit so it really soaks in. I eat the skin too love it when it gets that brown char.
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Take it up a notch with twice baked next time.
2-4 large bakers
Crumbled cherry smoked bacon.
1 egg
Diced scallions.
A little milk.
A little Miracle Whip.
Cheese as you please.[p]You want a moist mixture because when you put back on the egg they will dry out a little.[p]Mike
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SouthOfI10,
i foil while camping when i toss them into the coals. i also foil when i cube them up with onion and zuchinni with some butter wine and herbs de province. for baked potato, smear them in lard and then roll them in seasalt, no foil.
fukahwee maineyou can lead a fish to water but you can not make him drink it
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