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Started By
Message
Anyone Having Trouble With Fibrous Baked Potatoes?
Posted on 1/17/19 at 6:11 am
Posted on 1/17/19 at 6:11 am
I know this may sound weird but does anyone know what I mean?
A lot of potatoes now seem unusually fibrous; long strands and strings running through the potatoes. It’s like I’m gutting a fish sometimes when I cut open and dress a baked potato. Plus the flesh is choppy.
I’m having more trouble finding a good quality potato...one when you cut into it there is only smooth, mellow flesh. Baked potatoes have long been a staple at our dinner table. Yet in the past couple years I’ve noticed a change.
A lot of potatoes now seem unusually fibrous; long strands and strings running through the potatoes. It’s like I’m gutting a fish sometimes when I cut open and dress a baked potato. Plus the flesh is choppy.
I’m having more trouble finding a good quality potato...one when you cut into it there is only smooth, mellow flesh. Baked potatoes have long been a staple at our dinner table. Yet in the past couple years I’ve noticed a change.
6
Posted on 1/17/19 at 8:26 am to LuckyTiger
Have not experienced that. How are you cooking them?
I have good luck with the Cook's Illustrated approach. They say: To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel.
They swish them in a little salt water to season the skin, then bake at 450 on a wire rack to 205 in the center of the biggest potato. Remove, brush tops and sides with oil, and return to oven for 10 minutes to crisp the peel/skin.
I have good luck with the Cook's Illustrated approach. They say: To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel.
They swish them in a little salt water to season the skin, then bake at 450 on a wire rack to 205 in the center of the biggest potato. Remove, brush tops and sides with oil, and return to oven for 10 minutes to crisp the peel/skin.
Posted on 1/17/19 at 8:41 am to LuckyTiger
The only "potato" I've ever experienced anything similar with is a sweet potato where the grain of the potato runs lengthwise much like a piece of meat.
I've never experienced what you are describing in a russet, Yukon gold, or any other traditional white potato when cooking.
I've never experienced what you are describing in a russet, Yukon gold, or any other traditional white potato when cooking.
Posted on 1/17/19 at 10:24 am to LuckyTiger
No, but I hate that so many stores are keeping their baking potatoes under refrigeration, which changes the starch/sugar content and grossly affects the taste.
IMO, it is hard to find a good baking potato these days.
IMO, it is hard to find a good baking potato these days.
Posted on 1/17/19 at 10:28 am to MeridianDog
Rouses keeps all their potatoes out on the open floor at room temperature either in bags or loose as per baking potatoes and sweet potatoes. So does my local Winn-Dixie.
Posted on 1/17/19 at 10:33 am to MeridianDog
Costco has good baking potatoes on a pallet not refrigerated.
Posted on 1/17/19 at 10:37 am to gumbo2176
quote:
Rouses keeps all their potatoes out on the open floor at room temperature
In the back they keep them under refrigeration. At least the one in Metairie I go to does. You can tell after they put out some fresh ones, the underside sweats from the condensation.
Posted on 1/17/19 at 10:41 am to LuckyTiger
quote:
fibrous; long strands and strings running through the potatoes
Like someone above mentioned, I have this happen with sweet potatoes or yams.
I feel like I have experienced this with russet but not on a regular basis and not enough to bother me.
I found this online:
"What you are describing can happen more frequently with some medium solids (starch) varieties, such as the Russet Norkotah. It typically is limited to the core of the potato when it occurs, sometimes referred to as the stem. During the growing season, unusually cold weather in a field may cause the potato matter to remain dense thru the length of the center of the potato. When baking, I have actually had it become stringy and resist even cooking it out in the microwave. Had not heard of any issues this crop year with that variety, but sounds like what you ran into."
Idaho Potato Commission
Posted on 1/17/19 at 11:08 am to SmokedBrisket2018
They could also be being shipped with other items in a refrigerated truck
Posted on 1/17/19 at 6:40 pm to SmokedBrisket2018
quote:
I found this online: "What you are describing can happen more frequently with some medium solids (starch) varieties, such as the Russet Norkotah. It typically is limited to the core of the potato when it occurs, sometimes referred to as the stem. During the growing season, unusually cold weather in a field may cause the potato matter to remain dense thru the length of the center of the potato. When baking, I have actually had it become stringy and resist even cooking it out in the microwave. Had not heard of any issues this crop year with that variety, but sounds like what you ran into."
Yea maybe that’s it. Maybe it’s the provider, crop, etc
Appreciate all the responses.
Posted on 1/17/19 at 6:52 pm to LuckyTiger
What type of potato are you trying to cook? They aren’t all the same.
Posted on 1/17/19 at 9:00 pm to LuckyTiger
I see that more with older sweet potatoes.
Try this with Russets. Don't buy the huge football sized ones, get the medium to medium large ones. Poke a hole about one to two inches deep in both ends with a metal skewer(don't leave skewer in). Place in 425 degree oven unwrapped in a pie pan or on a baking sheet. Start checking them at about 45 minutes to see if they are starting to get soft. You want the skin to be crispy and the interior to be quite soft and you can tell by trying to squeeze them between your thumb and forefinger. At about the one hour mark, they should be done, but they have to be fairly "squishy" for lack of a better term.
Try this with Russets. Don't buy the huge football sized ones, get the medium to medium large ones. Poke a hole about one to two inches deep in both ends with a metal skewer(don't leave skewer in). Place in 425 degree oven unwrapped in a pie pan or on a baking sheet. Start checking them at about 45 minutes to see if they are starting to get soft. You want the skin to be crispy and the interior to be quite soft and you can tell by trying to squeeze them between your thumb and forefinger. At about the one hour mark, they should be done, but they have to be fairly "squishy" for lack of a better term.
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