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Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired.
Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. Place the potatoes on an unlined baking sheet and bake at 400 F for about one hour, or until tender.
Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender.
Rub them all over with the oil, sprinkle with 1 teaspoon of the salt, and bake on the lower rack until thoroughly cooked and soft in the center, about 1 hour. Meanwhile, line a baking sheet with foil.
Prior to cooking, the potato is ideally scrubbed clean, washed and dried, with eyes and surface blemishes removed, and rubbed with oil or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process and prevent accidental explosions/rupturing of the potato skin and flesh due to accumulate steam ...
According to the Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, the Germans use potatoes as coffee, either by using the whole tuber, boiled, scraped, cut into small cubes and put to dry, or by using the peels, chopped and dried; in both cases, the dried material is roasted, ground, prepared and served like ...
Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, [1] and high in salt, preventing enzymes from working and micro-organisms from multiplying. [2] Pickling can preserve perishable foods for months, or in some cases years. [3] Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often ...
Wrap potatoes in aluminum foil; bake until potatoes are tender when pierced using a fork, about 1 hour. Remove from oven, and let stand until just cool enough to handle, about 15 minutes. 2.