Savvy home cooks long ago observed that a potato with a long nail driven through it cooked more quickly than it otherwise would. … Aluminum is much better at transferring heat and tends to cook potatoes more quickly. On the other hand, stainless steel nails won’t discolor the potato’s flesh as aluminum nails will.
Why would a cook insert aluminum rods in a potato before baking it?
For fluffier, tastier potatoes in less time. When inserted through a potato before baking, the aluminum nail conducts the heat of the oven into the center of the potato, decreasing the baking time required.
Why do cooks stick metal objects in potatoes when they bake?
Metal is a good conductor of heat. Heat will travel through the metal to the centre of the potato faster than it would through, say, potato flesh. Not only will the potato cook quicker, saving fuel, but the cook will be sure that it is properly cooked in the middle.
Why do people put nails in potatoes?
The theory is that heat will be conducted through the metal nail and down through the center of the potato, adding an internal heating boost, which will help the potato cook from the inside out.
How long do you bake potatoes with nails?
Place the potato on a baking sheet or piece of aluminum foil. 3 Bake the potato until the skin is browned and crisp and the potato is cooked through, 40 minutes to 1 hour. When done the potato should feel soft when you squeeze it between your thumb and forefinger.
How do restaurants cook potatoes so fast?
Restaurants make baked potatoes quickly by baking them in advance and holding them in warming equipment until they are served. They keep the potatoes fresh by rotating out a new round of potatoes regularly to ensure they are always perfect.
Are aluminum baking nails safe?
Aluminum may be a better heat conductor than stainless steel, but aluminum baking nails are too short to be effective and may dry out the potato. … The bottom line, though, is that aluminum nails are not safe to use.
Why do you need to poke holes in a potato before baking it?
“Yes, it’s good to prick them,” Smith told Food52. “It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode—it doesn’t happen all the time, but it happens every once in a while. The potato is full of water it’s trying to turn to steam, or water vapor.
Is it necessary to pierce potatoes before baking?
Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. Bake at 400° F for about one hour, or until tender. Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a “boiled” taste and texture.
Do you have to stab potatoes before baking?
Do you have to stab baked potatoes? Short answer is no, BUT… … This helps release the steam inside whilst it’s cooking, which reduces any chance of an exploding potato in the oven.
Why do you put oil on baked potatoes?
The oil will crisp up the skins that were dehydrated during the long bake, and the salt will add delectable flavor.
What temp is a baked potato cooked at?
If you are still feeling unsure, use an instant-read thermometer: their internal temperature should be between 208°F and 211°F. (In this magic temperature zone, starch granules in the potato have absorbed water, ruptured, and rendered the interior flesh fluffy and light.)
What happens if you dont poke holes in a potato?
Potatoes can form rupture tears from steam buildup inside, if holes are not poked into them. This doesn’t really hurt them, but the tears can be pretty unsightly when served. So folks just poke holes in them to let the steam out while they’re cooking.
Do baked potatoes cook faster with or without foil?
Wrapping potatoes in foil does not hasten baking. On the contrary, since the foil itself has to be heated before the potato begins to bake, cooking times increase slightly. Not only do you get better baked potatoes when you bake them unwrapped, you also save money.
Why does it take so long to bake a potato?
Potatoes take a long time to cook because they are very dense vegetables, and they are full of starch. The heat does not travel into the potato very quickly, and the center takes a long time to heat up. Until they get hot, potatoes will not cook.