Yesterday my office mate asked me how to bake the perfect potato. I had to
say I don't know! Sure, I can cook a spud, more or less. But the PERFECT
potato?
Obviously microwaving is out. I remember Joy of Cooking is very against
wrapping in foil. I think they say to oil and salt the skin, then puncture
the skin halfway through cooking.
Those of you who live in St. Louis, here is my goal: to match the potatoes
served at Tuckers in Soulard: a smooth, creamy texture that melts in your
mouth, with a wonderful buttery flavor that can be eaten plain! They are
truly perfect.
Who knows potatoes? What kind of potato do you use, what special
preparation, what temperature, what cooking time?
Dana Muller Matthew Medical Books
(314) 432-1401 x389 http://www.mattmccoy.com
------------------------------