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How long do you cook 12 baked potatoes?
If baking in a conventional oven, the time is not changed whether cooking 1 or 12 potatoes - about 45 minutes at 400 degrees. Test for doneness by piercing with a fork, as smaller potatoes will be done more quickly. If baking in a microwave, you do need to add more time for additional potatoes. The timing will also be effected by the size of the potatoes, as well as the type of microwave itself. 12 large potatoes would fill up a standard microwave. I would begin with 20 minutes, testing the potatoes for doneness every minute after that.
Can you bake two pans of scalloped potatoes at once?
Yes. Baked potatoes are usually cooked at 400o C for 1 hour while most cakes bake at 350o C. You will simply need to adjust your baking time for the potato, adding approx. 20 min. Alternately you can increase the baking temp when the cake is removed and adjust your time by about only 10 min.
How often do you need to change baking soda for baking things?
Preferably every time.
How long does it take to bake five potatoes?
the same time as baking 1 potato if your oven is large enough
If baking in glass at 325 do you need to bake it longer?
No. When baking with a glass pan, the temperature is reduced from 350 degrees to 325 degrees, but the baking time is not lengthened.
How long does it take to bake potatoes in the oven?
This will depend on the size of the potatoes and the heat of the oven. If you want to bake potatoes in their jackets a useful technique is to push a metal knife (It must be completely metal like a stainless steel dining knife with no bone or plastic handles) or metal skewer right through or at least into the middle of each potato - the metal will conduct the heat into the centre of the potato and this will reduce the cooking time. If the potatoes are large you may want to halve or quarter them and place them on a baking tray. Peeling the potatoes and cutting them into smaller portions will also reduce baking time. If you pack them close together they will take longer to cook, so space them out. Generally about 30 - 40 minutes in a moderate oven should be enough to bake a medium sized potato. Unless you have a small oven, or are baking something else in the oven at the same time, it is not a cost effective way of cooking potatoes.
You added too much salt to your scalloped potatoes?
The only way to reduce the salty taste is to add more of the main ingrediants. In this case add more milk a bit at a time tasting the potatoes until you have the right amount of saltiness. You may need to add more precooked potatoe's to prevent from turning it into potato soup.
It take more time to cool potatoes on mountaintops because?
atmospheric pressure is low
How long to you cook baked potatoes at 350 degrees?
It would take at least 40-45 minutes to an hour to bake a large potato at 450 degrees. I often cut down the baking time to maybe 30 minutes by cutting the potato in half the long way before baking. Be sure to oil the cut side, and place it cut side down on a baking sheet. The skin side up should also be oiled (as well as pricked with holes as usual). The cut side will get brown, so don't overbake it or it will be too dark.
How do you know when to harvest potatoes?
When a potato is fresh it should be smooth, well shaped, and unbruised. When selecting potatoes, choose new potatoes for boiling and salads. They have thinner skins and are firmer. With new potatoes, look for firm potatoes that are free from blemishes and sunburn (a green discoloration under the skin). Some amount of skinned surface is normal, but potatoes with large skinned and discolored areas are undesirable. For general-purpose and baking potatoes, look for reasonably smooth, firm potatoes free from blemishes, sunburn, and decay.
When doubling the size of a pork roast how much more baking time do you add?
dubl it
Why do you need to blanch potatoes?
The need to blanch potatoes depends on what you are doing with your potatoes. Blanching not only partially cooks the the potatoes, but it also breaks down enzymes within the potatoes that is responsible for their turning black upon standing in the air (oxygen exposure). When roasting or frying potatoes, blanching them first partially cooks them through. When they are then cooked in oil or other fat, the cooking time is reduced, the potatoes are cooked through more evenly, and you minimize the risk of burning the outsides of the potatoes trying to cook them all the way through. Peeled potatoes exposed to oxygen in the air quickly turn brown and eventually black. Blanching potatoes that have had their skins removed breaks down the enzymes responsible for this unsightly color change. This allows potatoes to be stored, whether briefly on the counter top or long term in the freezer.
