You know, I think you have a 'thing' going on here with these potatoes. They really don't need that much forking!
Do they?
Yep! You've got a 'thing' going. Potatoes don't need pricking at all unless microwaving. Sausage maybe but not that much!I have no idea how many "pricks" are necessary to prevent the skin bursting or even if it needs any at all. I've always done it as did my mother and grandmother before me. Just a habit I guess.
Sausages are the same. I'll probably fork a 120 mm long sausage about 20 times (x 4 pronged fork) before frying.
Yep! You've got a 'thing' going. Potatoes don't need pricking at all unless microwaving. Sausage maybe but not that much!
I blast them for 10 mins in the microwave. This cuts cooking time in the oven in half. I don't think 1½ minutes will make much difference.I usually give my spuds a quick blast in the microwave (1½ minutes per spud depending upon size) to get them started prior to putting them in the oven. I don't know why I do this either.
I blast them for 10 mins in the microwave. This cuts cooking time in the oven in half. I don't think 1½ minutes will make much difference.
I'm talking about HUGE ones. I then roast them for 20 mins. So really the cooking time is much less than half.Are we talking the same here? If I have 4 small potatoes, I microwave them for 90 seconds each, i.e. a total of 6 minutes. If there are 6 then it would be 9 minutes. For medium size potatoes, I would microwave them for 2 minutes or more each. We don't get many large potatoes here.
[My idea of small would be around 125 gms; medium around 200 gms]
They seem like a good idea. I agree its difficult not to burn wooden skewers.I've tried using wooden skewers but no matter how long I soak them they still burn
We now use these double-pronged Weber skewers:https://www.weberbbq.co.uk/product/weber-original-double-pronged-skewers/ which are great because the food doesn't just spin around when you turn them over so its dead easy to turn them over to do the other side.
Well, certainly the disposable side is certainly good! Are you using them on a barbecue or under a grill (broiler in the US) or how?I almost always use wooden skewers for a few reasons. First of all because they're really cheap. I can buy a bag of like 50 for a few bucks. Also, they're disposable so there are less dishes to do once all the fun is done. The only downside I can see, which has been mentioned a few times here, is that they do have to be soaked and watched so that they don't burn.