My culinary effort

AZ Jim

AZ Jim

R.I.P. With Us In Spirit Only
Location
SURPRISE, ARIZONA
There's more to cooking than the actual cooking I am learning. Timing is a big part of meal planning. I'll get it eventually. Tonight I will have a small salad, a salmon steak and a large baked potato. I've made the salad and it is resting in the refer (sans dressing which I'll apply when I serve it). The baked russet potato will take a little over an hour at 400 deg in my small bake oven so it's first to start. When the potato is done I bake my salmon (15 min) the potato will still be hot so I can butter it and EAT!!!! How am I doing folks?
 

Sounds like you're doing great.. !! Dinner sounds delicious.

As for the baked spud, to cut down the cooking time, I usually wash it, dry it, prick it all over with a fork.. preheat the oven on the stove on high, and in the meantime shove the spud in the Microwave for about 6 or 7 minutes to precook inside...then crisp it up in the oven for the rest of the cooking time, about 30 mins..

I have been known to cook the whole spud in the microwave, (about 10 mins on 900 watts)... but it's not as nice as being finished off in the oven

Enjoy!!!
 

hollydolly said:
Sounds like you're doing great.. !! Dinner sounds delicious.

As for the baked spud, to cut down the cooking time, I usually wash it, dry it, prick it all over with a fork.. preheat the oven on the stove on high, and in the meantime shove the spud in the Microwave for about 6 or 7 minutes to precook inside...then crisp it up in the oven for the rest of the cooking time, about 30 mins..

I have been known to cook the whole spud in the microwave, (about 10 mins on 900 watts)... but it's not as nice as being finished off in the oven

Enjoy!!!
Click to expand...
It is a sacrifice on flavor/texture to microwave baked potato's I think. I've done it many times however. prefer to use a little olive rub and slow bake 'em.
 
hollydolly said:
Sounds like you're doing great.. !! Dinner sounds delicious.

As for the baked spud, to cut down the cooking time, I usually wash it, dry it, prick it all over with a fork.. preheat the oven on the stove on high, and in the meantime shove the spud in the Microwave for about 6 or 7 minutes to precook inside...then crisp it up in the oven for the rest of the cooking time, about 30 mins..

I have been known to cook the whole spud in the microwave, (about 10 mins on 900 watts)... but it's not as nice as being finished off in the oven

Enjoy!!!
Click to expand...


I do the same but mainly because it’s too hot in Fresno for the oven...

Arizona is hot also...I’d just use the microwave, Jim....other than that....sounds like you’re doing great!!


edit: I see you have the oven on for the salmon, so..nevermind. :)
 
Microwaves steam potatoes. Ovens bake them and give them a "nutty" flavor.., if you do NOT use oil or foil. Big difference in flavor, but both are fine, it's whatever you like.
 
Wow! Jim you have it down pat. Timing is a big part of cooking. I bet you are beginning to even enjoy cooking. Soon you will be sharing recipes with us. I can't wait for the next episode from "Jim's gourmet Kitchen."
 
hollydolly said:
Sounds like you're doing great.. !! Dinner sounds delicious.

As for the baked spud, to cut down the cooking time, I usually wash it, dry it, prick it all over with a fork.. preheat the oven on the stove on high, and in the meantime shove the spud in the Microwave for about 6 or 7 minutes to precook inside...then crisp it up in the oven for the rest of the cooking time, about 30 mins..

I have been known to cook the whole spud in the microwave, (about 10 mins on 900 watts)... but it's not as nice as being finished off in the oven

Enjoy!!!
Click to expand...

Sounds like spud abuse to me Holly. :laugh:
 
Sounds like you are doing pretty well, Jim! You're right -- sometimes the trickiest part is to get everything done at the same time. I sometimes struggled with that back when I first started cooking, back in the dark ages or thereabouts (kids used to call it "the olden days"). My first serious foray into cooking whole meals on my own was back in the late '50s when my mother was in the hospital for a while and I, as the oldest daughter, had to step into the breach and take over the cooking. It wasn't always a roaring success, but we didn't starve or die of ptomaine. Take heart -- you'll get to where it is kinda second nature.
 

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