Jacket Potato Cooker For Log Burner? The 48 Correct Answer

Baked potatoes are a staple on the American dining table. There really is nothing that complements a steak or seafood and a baked potato. The problem, however, is that a good baked potato (that isn’t atomized in the microwave) takes time! Have you ever wondered how restaurants manage to have freshly baked potatoes ready within minutes of ordering? The secret is in the planning!

How do restaurants make baked potatoes so fast? Restaurants make fried potatoes quickly by baking them in advance and storing them in warming devices until ready to serve. They keep the potatoes fresh by regularly turning a new round of potatoes to ensure they are always perfect.

Knowing that restaurants prepare the potatoes before you even order them certainly explains the general idea of ​​how this culinary feat is accomplished. While this is a really simple process, I once had a cook who accidentally mistook oven degreaser for olive oil. Luckily, I caught it before sending potatoes to a guest (they smelled awful) and fully responded to Gordon Ramsey on said prep chef (I think my exact words were “WHAT AM I PAYING YOU!”). Holy cow, I once had a temper, but I digress. The truth is that the whole process is pretty simple. Read on to understand it from start to finish.

The Restaurant Baked Potato Process (Step by Step)

As with most things in restaurant cooking, having perfectly cooked baked potatoes ready for dinner starts well in advance. How to do it step by step:

1. Determine the potato requirement per hour

Before the start of the week, the kitchen manager or chef determines the potato requirement by the hour. The best way to do this is to use your kitchen software to generate a usage report showing the potatoes sold by the hour. Putting this information into a simple spreadsheet and adding a buffer (I always use a 50% buffer for potatoes) makes it easy to work out how many potatoes to cook per hour of operation for each day of the week. If you don’t have restaurant software (WHICH YOU SHOULD!), a good guess will do.

2. Set up the potato shelf the night before

At the end of each day, a member of the kitchen staff prepares the next day’s “baker’s rack” for ease of use. A great best practice is to use a dedicated speed rack as a baker’s shelf, with each shelf denoting a time (you’ll understand why shortly). Using the baked potato chart created earlier in the week, they place the exact number of potatoes planned for the day in a sanitized sink and scrub them clean with a vegetable brush. Next, for each hour of the day, line out a sheet pan with the exact number of potatoes needed for the coming hour’s orders. For example, if you need 14 potatoes for the hour from 18:00 to 19:00, then the “17:00” tray will be set up on it with 14 potatoes.

3. Assign an employee to the “Bakery Service”.

“Bakery” is an hourly job given to a member of the kitchen staff. Usually this is something that falls to a person in a non-service role, such as B. a prep cook. Every hour on the hour they put in a new round of baked potatoes from the baker’s shelf. Before they go into the oven, the potatoes are brushed with olive oil and drizzled with kosher salt. A spray bottle, which should be labeled accordingly, is best suited for the oil application. At the same time, they take the previous round out of the oven and put it in a warming cabinet in advance for serving. Any potatoes in the warming cabinet that are left over from the previous round are now “dead” and will be taken out of service. They are placed in a dated and labeled container in the walk-in cooler. For most ovens, a 1-hour cooking cycle calls for a temperature between 350 and 375 degrees, but you’ll need to do a few rounds of testing to get this right. Keep in mind that even though the entire oven is set to the same temperature, different parts of the oven will be hotter than others.

This cycle starts 1 hour before opening and ends 1 hour before closing.

4. Serve

When it comes time to serve the potato, it’s really easy. Cut a slit in the top of the potato about 2 inches down and line with the rest of the food. Before putting the plate on the table, grasp the ends of the potato with your thumb and forefinger and squeeze to reveal the steaming inside of the potato. Add butter or sour cream and boom, the perfect baked potato!

What do you do with the leftover potatoes?

Yes, there’s a reason we put our “dead” potatoes in the cooler at the end of the cycle! The best restaurateurs are always thinking about how to reduce waste, and one of the best ways to do that is by leveraging every part of a product. In the case of potatoes, there are several things you can do to make use of this waste by creating other menu items that use it. While there are multiple ways to do this, my favorite way to use baked potato scraps is to turn the leftovers into potato skins and soup.

Potato peels are one of my absolute favorite dishes. Unfortunately, far too many places use processed “ready-to-fry” frozen potato skins that they get from their grocer. They’re usually pretty awful. Use your leftover potatoes from the day before instead! You can do this by cutting the (fully cooled) potatoes in half and scooping out most of the potato, leaving about 1/4″ of the potato on the skin. Once scooped, cut each half into quarters. Freeze and now you have a better version of something most people pay for and it was FREE! When ready to place an order, sauté for 4-5 minutes until golden brown on the potato side. Then add shredded cheese and diced bacon, melt and serve with scallions and sour cream! HEAVEN!

I bet you’re wondering how the soup comes into play, aren’t you? Remember most of the potato guts we scooped out when making the potato skins? I like to save this and use it as a base in a soup to once again utilize waste and reduce grocery costs. My favorite soups for the potatoes are clam chowder (in both New England and Manhattan) and potato au gratin.

There you have it: the key to how restaurants make baked potatoes so quickly. Another important lesson I hope you’ll take away from this article is the importance of the art of menu design and how each article can capitalize on another’s waste. While this is only a small part of menu design theory, it is key to controlling your food costs and ensuring the highest possible profitability for your restaurant.

Servings per recipe: 4

Calories: 265.7

% Daily Value *

*Percent Daily Values ​​are based on a 2,000 calorie diet. Your daily values ​​can be higher or lower depending on your calorie needs.

** Nutritional information is not available for all ingredients. The amount is based on available nutrient data.

We like to think that our stove buyers are adventurous types – after all, stoking the flames of your own handcrafted fireplace brings a little more excitement into your life!

So we thought we’d tell you a secret about your wood stove that you might not know – you can cook with it too!

Just as you might love the idea of ​​baking potatoes over a campfire, your wood-fired oven offers many opportunities to create rustic goodies cooked over an open fire. Great for adding a little more adventure to your home, cooking on your wood stove is also…

Ideal for log cabins, shepherds huts and other glamping experiences

A great backup for your kitchen against power outages

Possibly energy efficient – uses the same fuel for heating and cooking

A nice hygge home touch

We now have a dedicated cooktop category page on the Direct Stoves website, showing you a wide range of cooktop wood stoves – we will be covering a few of these in this blog post.

Read on to learn more about how to start cooking and cooking on your wood stove today!

How to cook on a wood stove?

So you may be wondering exactly how you would cook with a wood stove. While wood-burning stoves may not have been designed for food, many people have found ways to heat, cook, and bake food using their flames.

Some tips we’ve seen are:

Put baked potatoes in the ash pan to cook baked potatoes

Preheat your cooking pots on your stove to save energy

Use a hot pan on your cover plate to cook scrambled eggs

Place a sturdy clay casserole dish or cast iron pot over the top of your oven to build a pizza oven

Use the hot embers of your extinguished fire to grill food

Cook these flatbreads in a hot pan on your blind plate

The main requirement for cooking with your wood stove is that the flue is installed at the back of your stove and not at the top. This leaves a larger hot area that you can use to heat food and beverages.

But even that can sometimes be a process of trial and error – from burnt spuds to cold baked beans, things don’t always go as planned! You also need to be careful when cooking in the firebox to ensure food scraps don’t damage your stove.

To make things easier, Charnwood have developed their own range of accessories that allow you to easily and safely use the heat from your stove to cook your food…

Charnwood Wood Burning Cooking Accessories

Charnwood’s new-to-market wood-burning cooking accessories offer an easy way to explore the world of cooking your wood-burning stove can offer.

The Charnwood Cooktop is designed to replace the cover plate on the top of your Charnwood Stove – this means your stove must be installed with the rear outlet. This then creates a highly effective hotplate for cooking – perfect for heating your kettle too!

The Charnwood magnetic toast fork is also a great way to start cooking with your wood-fired oven. This handy magnetic tool allows you to hang your slice of bread on the oven door, resulting in a delicious toast.

Esse’s Log Burners that you can cook with

If you want a little more sophistication there is a fantastic range of Esse stoves designed to do just that.

The Esse Bakeheart and the Esse Warmheart are two of the most unique ovens offered by the brand. They offer a fantastic combination of cooking stoves and heating stoves – so not only do they fill your space with radiant heat, but they also offer functions that allow you to prepare food, such as cooking. B. hotplates and ovens.

Eat Bakeheart

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Eat Warmheart

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We asked Esse Sales Manager Mark Blewitt a few questions so you know how these wood-fired stoves work…

Hello Mark! Can you explain to us how the Esse Warmheart & Bakehearts differ from a regular wood-fired oven?

They are similar to a regular stove in many ways. They burn wood, have a heat output of 5kW and are a great size for a UK living room. There is nothing average about these kilns though – they burn super clean!

What are the characteristics of the Esse Warmheart & Bakeheart that allow you to cook with it?

Both have a hob and a skid-mounted firebox inside, on which you can place a cooking grate over the glowing embers. Think “barbecue” but indoors and all year round! The Bakeheart also has a separate oven under the firebox.

What foods can you prepare on the Esse Warmheart & Bakeheart?

Everything you want! Where they excel is grilling and grilling. There’s a particular food trend called “Armageddon” cooking, in which people cook home cooking on fire. These appliances are a more sophisticated version of that – you can cook home cooking to perfection without compromising on quality.

Are there any special installation requirements for them that are different than a regular wood burner?

If you can fit a wood stove you can almost certainly have Bakeheart or Warmheart. Both have the ability to have outside air kits which are essential for modern airtight homes.

What do you think are the advantages of buying one of these ovens over a traditional wood-fired oven or range cooker?

It has both types of devices. While some buy as insurance if the power goes out, others buy to be self-sufficient and independent. The most compelling reasons are that they are the cleanest ovens around and are Eco Design-ready. And they’ve been handcrafted by ESSE Master Stove Makers in the UK since 1854 – how good is that?

Whilst it makes a great addition to living rooms and kitchens we think the Esse Warmheart and Bakeheart are also great for installing in sheds, cabins, summer homes and log cabins. To create the perfect outdoor glamping experience, you can curl up while you cook delicious food around your flames – bliss!

For more inspiration, see how River Cottage uses Esse range cookers to cook the highest quality food…

It’s not just Charnwood and Forge that offer stoves to cook with. The fantastic Ekol Apple Pie Wood Stove is specially designed for tight spaces such as boats, yurts or shepherds huts where self-sufficiency is key. The ultimate glamping stove, this wood-burning stove features an oven, hot plate and shelves on either side to help you serve and prepare food.

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Go Eco Adventurer 5 Glamping Wood Burner with Oven

If you’re really serious about cooking with a wood-fired oven, the Go Eco Adventurer oven might be perfect for you! In addition to a heating capacity of 4.5 kW, the cooker has a stylish looking oven that is perfect for cooking all types of food. It also offers a range of other optional wood burner stove accessories such as:

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Shop online at Direct Stoves today!

Are you looking for more? Check out our full range of wood-burning stoves, multi-fuel stoves, ecodesign stoves and more!

For more information, check out all of our Direct Stoves blog resources, including posts like these…

How to properly extinguish a fire in a wood stove | How to stack, store and season firewood | The best eco-friendly eco-ovens

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Believe it or not, there are a few different approaches to fire cooking regular roast potatoes.

We always like to keep things simple, so we’re going to explore 2 methods – cooking raw and pre-cooking.

Which method you choose will largely depend on how much time you have to create the right cooking fire and the extra time to cook the potatoes.

How to make baked potatoes ahead of time

This post may contain affiliate links.

Do you need to bake potatoes for 20, 50 or more people? Need to keep baked potatoes warm for a potluck?

You can actually bake them ahead of time and keep them warm for up to 6 hours before you need them ready. Learn how to make baked potatoes for a crowd the easy way!

KISEER 3 Pack Reusable Microwave Potato Bags Oven Bags, Red

Prepare potatoes for baking

To bake a lot of potatoes at once, first try to choose similar sized potatoes so they bake evenly in the oven.

Preheat oven to 500 degrees. Normally you would bake the potatoes at 400 degrees, but cooking that many potatoes at once would take too long to cook at that temperature.

Wash the potatoes well and scrub with a vegetable brush. Lightly coat the potatoes with olive or vegetable oil and cover with a light coating of sea salt. Gently prick each potato a few times with a fork.

Baked potatoes in foil or not?

Many people say that baking potatoes in aluminum foil is best, but it really isn’t necessary. Potatoes will bake a little faster if wrapped in foil, but the result will be slightly different.

Potatoes wrapped in foil give more of a steamed or cooked texture to your baked potato. Baking the potatoes without foil results in a crispier skin. So whether or not you wrap the potatoes in foil for baking is a personal preference.

Home-X Microwave Baked Potato Rack, The Perfect Addition To Any Kitchen, White (Up To 4 Potatoes)

bake potatoes

Place the prepared potatoes on a large baking sheet, being careful not to let the potatoes touch each other. You can bake more than one baking sheet of potatoes at a time, so place as many potatoes in the oven as you have space.

Bake the potatoes for 30 minutes on each side, then flip and bake for another 30 minutes. The potatoes are done when you can easily pierce them with a fork.

While the potatoes are baking, fill a cooler half full with hot water and let stand until the potatoes are cooked through. When the potatoes come out of the oven, pour out the hot water from the cooler and quickly place the baked potatoes in the preheated cooler.

If you need to bake a second batch of potatoes, bake them and then place them in the cooler with the first batch.

How long can baked potatoes be kept warm?

If you keep the cool box closed, the potatoes will stay warm for up to 6 hours.

Note: Some people like to bake potatoes wrapped in foil. That’s fine if you eat the potatoes right away, but storing the potatoes in foil for hours at a time isn’t a good idea, as bacteria will grow in the foil and potentially cause someone to get sick if they do eat them.

Can baked potatoes be reheated?

Is It Safe to Reheat Baked Potatoes? Yes! It’s possible to reheat baked potatoes without them drying out. Just heat them in the oven at 425 degrees for about 10 minutes. Check if they need to be reheated for a few more minutes.

For best results, first remove the potatoes from the foil when they are still covered with foil from the first baking.

It’s also a good idea to let them come to room temperature before reheating so they heat up evenly. Turn them halfway through the reheat to ensure an even reheat.

Can You Freeze Baked Potatoes?

Yes! You can definitely freeze fried potatoes. Wrap your leftover baked potatoes in aluminum foil and pop them in the freezer for a few hours until frozen solid.

Wrap the frozen potatoes in a second layer of aluminum foil and place in Ziploc freezer bags. When you are ready to reheat the potatoes, remove them from the freezer. The potatoes do not need to be thawed.

Reheat the frozen potatoes at 350 degrees for 45 minutes to an hour until the potatoes are warmed through.

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How to make baked potatoes ahead of time

A:

It is best to use bread warmers. Here’s what I recommend…to have a hot potato that’s dry and fluffy, and to keep the potato wrapped in foil for an extended serving time, bake the potatoes at 400 degrees F in a convection oven without foil. Once the internal temperature is 185°F or above (210°F is ideal), pull the potatoes out of the oven and, using a gloved hand, place and wrap each hot potato in foil. Best stored in a heated bread warmer drawer. Another option is the portable warming cabinets (sometimes used for slow cooking meat or in the catering and banqueting business). Second best is placing under heat lamps, but the outer edges away from the light don’t stay as warm. Placing it in a steam table insert is third best as it introduces moisture. Of course, the only way you can achieve great-tasting potatoes for most of your customers is to batch cook them, as Wendy’s used to do.

Here are a few articles by Dr. Potato:

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There are few foods as easy, comforting, and satisfying as a baked potato. The only catch with the boiled potato is that it takes time to bake a potato to perfection.

Not surprisingly, there are a number of baked potato hacks and shortcuts, such as: For example, using foil to conduct heat or heating the potato in the microwave for five minutes can shave anywhere from a few minutes to 20 minutes off your total cooking time. A quick scroll through the Old Recipes subreddit taught me that generations past preferred to get to the heart of their potato problems by sticking long nails into them—and that baked potato nails still exist today.

If you’ve never thought of driving a nail in a potato (trust me, you’re not alone), read on to find out how baked potato nails work, if they’re safe, and if it’s even worth trying them to buy .

What are potato nails?

They’re exactly what they sound like: Potato spikes are small metal sticks that you stick into potatoes to speed up their baking time.

They are usually made of aluminum or stainless steel and are designed to conduct heat into the flesh of the potato so they cook faster.

And to be fair, while the idea of ​​sticking nails in potatoes might seem odd, it’s not that different from other cooking tricks. For example, you can wrap your potatoes in aluminum foil before baking — whatever the value, the Idaho Potato Commission doesn’t recommend it — which conducts heat and helps them cook faster.

Weber Potato Nails Credit: Amazon

Are Potato Nails Safe?

Eating a baked potato cooked with nails will not harm you as long as the nails are made of food-grade metal. Many modern potato tacks are made from food-grade stainless steel that won’t leach into the tubers or leave unwanted dark spots. Others are made of aluminum, which is safe to cook with but can leave dark stains.

Do potato nails work?

There’s only one way to see if sticking nails in potatoes will help them cook faster: experiment.

I baked two russet potatoes to test the potato nails. For the first one, I poked holes with a fork and inserted a nail, while I just poked holes in the second potato. I used potatoes that were a similar size and weight. To be fair, I didn’t use any other shortcuts: no foil, no temperature increase.

Once the oven reached 450 degrees F, I opened the door and slid in my sheet pan topped with potatoes. After about 55 minutes the nailed potato was ready and I put it on a plate. I let the remaining potato cook for about seven more minutes, until I could easily poke a fork through the center.

Using the potato nail has not only helped the potatoes cook faster, but also a fluffier baked potato. The spiked potato came out nice and fluffy, while the regular potato had a subtly firmer texture.

The Verdict on Potato Nails

While the potato nail’s main attraction is shaving a few minutes from the baking time, I was actually more impressed with the fluffy texture it seemed to produce. This may be the result of a more thorough cooking process made possible by the nail.

These nails can also be used on the grill so I’m looking forward to experimenting with them there. I would recommend giving them as gifts to any baked potato lover or frequent host. Of course, fried potato nails are not a must and the same effect can be achieved with metal skewers – this is one of the areas where the principle outweighs the product.

Cooked right on the coals, chiminea jacket potatoes are fantastic and perfect for HERB AND SPICE STEAKS. Speed ​​up cooking time by quickly zapping them in the microwave for a few minutes first – but for best results, cook them fully in the coals.

Looking for easy camping recipes? Try these easy Campfire Potatoes with Onions, Rosemary, and Parmesan! They can be cooked in the ashes, on the grill or in the oven.

Campfire Potatoes in Foil are a simple side dish that easily converts into a main dish when a protein is added. Try adding bacon or chicken!

BTW, they can be made ahead of time and stored in the fridge until you’re ready to make them.

How to make Campfire Potatoes with Parmesan

Wash the potatoes well so that no dirt remains on them. Cut them into pieces and put them in a large bowl. It is important that the bowl is big enough not only to hold the potatoes, but also to swivel them around.

I usually add spices to potatoes, tossing them so that they are all well coated with the spice and only after adding the onion rings (or half rings) and rosemary. Then I mix them again.

Campfire potatoes are then divided evenly into 4 portions and wrapped in aluminum foil.

Now they need some time to cook, but that can also vary. Expect 25-40 minutes. To check if the campfire potatoes are done, simply open one (be careful as the steam is HOT) and check.

I personally like it when all the juices have evaporated and the potatoes have some crust, so I let them cook longer if I see there’s some juice left.

When they’re done, I carefully open each potato foil packet and sprinkle with a generous amount of parmesan.

Serve them warm with whatever you like (what about grilled turkey skewers?)

What can you cook on the campfire?

There are so many options, it just depends on what you and your family like.

If you can turn your fire pit into a BBQ pit, I recommend cooking up a full Irish breakfast. You can easily customize the recipe to your liking. Add more or reduce or omit some of the ingredients or substitute with what you like. All you need is a skillet or disposable aluminum sheet to make it!

Skillet chicken fajitas are another delicious and, most importantly, quick meal.

Vegetable foil packets can be cooked either in the ash or on a grill.

If you have a large family to support and love to spend time by the fire pit, this campfire stew might be a great and tasty option for you.

Print Email Pin 5 of 5 votes Easy Campfire Potatoes Looking for easy camping recipes? Try these easy Campfire Potatoes with Onions, Rosemary, and Parmesan! They can be cooked in the ashes, on the grill or in the oven. Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings: 4 Calories: 247 Author: Julia Ingredients 2 pounds of potatoes (900g) Seasoning: 1.5 tsp salt

¼ tsp black pepper

1 tsp paprika Other: 1 onion

2 sprigs of fresh rosemary

4 tbsp butter (60g) Cooking mode Prevent your screen from going dark Instructions Wash the potatoes well under running water and cut into pieces. Place them in a large bowl. Add the spices and toss the potatoes until all the potatoes are well coated.

Peel and halve the onion and slice each half. Separate the slices and add to the bowl along with the rosemary (remove the stems). Mix.

Spread the potatoes on 4 sheets of aluminum foil. Brush each serving with about a tablespoon of butter and wrap in foil.

Cook in the ash/on the grill for about 30-40 minutes or until to your liking.

When ready, carefully open the packets and sprinkle liberally with Parmesan.

Serve warm! Notes Onion – You can use red, white, or yellow onions. Small or medium-sized onions will do. Paprika – use either sweet (classic) or smoked paprika. I used unsalted butter. If you use salted butter, you may need to reduce the amount of salt. Note that cooking time may vary depending on how hot the ash is or what grill you are using. Make sure the aluminum foil sheets are big enough to hold the potatoes. Mine were about 18 inches long and 10 inches wide (45x25cm). For more tips and information or when in doubt, I recommend reading the entire post. Nutrition Facts Easy Campfire Potatoes Amount Per Serving Calories 247% Daily Value* Fat 12g 18% Saturated Fat 7g 44% Cholesterol 31mg 10% Potassium 990mg 28% Carbohydrate 31g 10% Fiber 6g 25% Sugar 1g 1% Protein 6g 12% Vitamin A 655 IU 13% Vitamin C 27.9 mg 34% Calcium 78 mg 8% Iron 7.5 mg 42% *Percent Daily Values ​​are based on a 2000 calorie diet. ** As an Amazon Associate, I earn from qualifying purchases. Tried this recipe? Follow @happyfoodstube and tag #happyfoodstube

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Cooked right on the coals, chiminea jacket potatoes are fantastic and perfect for HERB AND SPICE STEAKS. Speed ​​up cooking time by quickly zapping them in the microwave for a few minutes first – but for best results, cook them fully in the coals.