Sibzamini tanoori - سیب زمینی تنوری
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سیبزمینی تنوری حاصل پختن سیبزمینی در یک دستگاه پخت دارای سامانه جابهجایی گرمایی همرفت مانند مایکروویو، آون توستر، تنورهای سنتی و فر و یا همچنین حاصل تماس مستقیم سیبزمینی با آتش باز میباشد. سیبزمینی پخته را به همراه کره، پنیر، خامه ترش و ژامبون نیز میخورند. بسیاری از رستورانها دارای تنورهای صنعتی بزرگ برای طبخ تعداد زیادی سیبزمینی هستند تا ضمن گرم نگه داشتن آنها، سیبزمینی ها را برای ارائه به مشتری آماده نگه دارد. سیبزمینی پخته شده دارای سطحی تردو مغزی نرم و پرزدار میباشد.
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A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and possibly basted with oil or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin.
Some varieties of potato such as Russet and King Edward potatoes are more suitable for baking than others, owing to their size and consistency.
Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will result in a crisp skin. When cooking over an open fire or in the coals of a barbecue, it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).
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[Channels]:
Youtube : http://youtu.be/4QXCE8YU1Xs
Google+ : https://plus.google.com/u/0/b/110908129593295742664/110908129593295742664/posts/edit/name?hl=en
Website: www.ashpazi.890m.com
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سیبزمینی تنوری حاصل پختن سیبزمینی در یک دستگاه پخت دارای سامانه جابهجایی گرمایی همرفت مانند مایکروویو، آون توستر، تنورهای سنتی و فر و یا همچنین حاصل تماس مستقیم سیبزمینی با آتش باز میباشد. سیبزمینی پخته را به همراه کره، پنیر، خامه ترش و ژامبون نیز میخورند. بسیاری از رستورانها دارای تنورهای صنعتی بزرگ برای طبخ تعداد زیادی سیبزمینی هستند تا ضمن گرم نگه داشتن آنها، سیبزمینی ها را برای ارائه به مشتری آماده نگه دارد. سیبزمینی پخته شده دارای سطحی تردو مغزی نرم و پرزدار میباشد.
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A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and possibly basted with oil or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin.
Some varieties of potato such as Russet and King Edward potatoes are more suitable for baking than others, owing to their size and consistency.
Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will result in a crisp skin. When cooking over an open fire or in the coals of a barbecue, it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).
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[Channels]:
Youtube : http://youtu.be/4QXCE8YU1Xs
Google+ : https://plus.google.com/u/0/b/110908129593295742664/110908129593295742664/posts/edit/name?hl=en
Website: www.ashpazi.890m.com
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