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A baked potato, known in the United Kingdom as a jacket potato, [1] [2] is a preparation of potato. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans and tuna. Some varieties of potato, such as Russet and King Edward, are more suitable for baking, owing to their size and consistency ...
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating .
An American potato cake, also referred to as a potato patty or hash brown In parts of England and North America , a potato cake is a patty of hashed potatoes, a kind of rösti or hash brown . These are available both fresh and frozen in supermarkets, and are served by many restaurants, such as fast food restaurants like McDonald's and ...
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
Pictured is a twice baked potato with cheddar cheese, bacon and green onion topping. Zwieback: A type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. [17] The name comes from German zwei ("two") or zwie ("twi-"), and ...
Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin ...
Thus, in the case of a cooking of 25 to 30 minutes in boiling water, peeled potatoes can lose up to 40% of their vitamin C, 10% if they are cooked with the skin (in this last case, there remains 13 mg of vitamin C for 100 g of vegetable). These losses are added to those induced by the storage time, about 50% after three months. [28]