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I don't think we are mistaken to call the potatoes we put in the roasting tin with our roasting meat for a classic Sunday roast....roast potatoes. Baked potato
by jimnotgym 2y ago
I don't think we are mistaken to call the potatoes we put in the roasting tin with our roasting meat for a classic Sunday roast....roast potatoes.
Baked potatoes are baked skin-on whole in the oven.
I don't think 'mistakenly' is the word you were looking for. Otherwise we can start on a 'who invented English anyway' thread of food naming.
+ crisps that some people mistakenly call chips
+ chips that some people mistakenly call fries
+ biscuits that some people mistakenly call cookies
Etc
- fakedang 2y ago"some people"
- portaouflop 2y agoMostly people living in a troubled, oil-rich former British colony with a history of political violence.
- fecal_henge 2y agoNigeria?
- PittleyDunkin 2y agoI thought the above was a joke but literally what else fits? The british empire never held most of what we know to be oil-rich now.
- portaouflop 2y agoIt’s the United States dummy
- PittleyDunkin 2y agoThe oil-rich parts were never a british colony.
- profquail 2y agoPennsylvania has oil and was formerly a British colony: https://en.wikipedia.org/wiki/Pennsylvania_oil_rush https://en.wikipedia.org/wiki/Pennsylvania_oil_rush
- sandworm101 2y agoCanada was. Lots of oil in canada.
- fecal_henge 2y agoLots of rosin also.
- PittleyDunkin 2y agoCanada is not a part of the United States, though. Neither is Nigeria. Surprising this needs to be stated.
- margalabargala 2y agoYou're making this out to be some British/American difference but it isn't. OP is just wrong about potatoes. In America also, baked potatoes are baked skin-on whole in the oven. Often wrapped in aluminum foil. Roasted potatoes are cut up, tossed in oil, salt, and sometimes other herbs, and baked that way.
- derefr 2y agoIt's not even specific to potatoes. "Bake" and "roast" are distinct culinary jargon terms. Quoth ChatGPT: > Baking occurs at a moderate temperature, and is generally used to cook and solidify foods without browning them excessively. This technique creates a consistent, even texture throughout the food. > Roasting, meanwhile, uses a higher temperature, and focuses on achieving a crispy, browned exterior with a tender interior, enhancing flavors through caramelization and the Maillard reaction. Anything you put in an oven covered completely in aluminum foil —like a baked potato — is only going to end up baked, not roasted.
- adriand 2y ago> Anything you put in an oven covered completely in aluminum foil —like a baked potato — is only going to end up baked, not roasted. Actually, this produces a steamed potato. Covering it in foil is a poor technique for this reason. To properly do this: wash the potato, stab the skin a few times with a fork (failure to do this may produce an exploded potato), sprinkle with salt while still damp so the salt adheres, then roast directly on the oven rack (or in a barbecue) until squeezing it gives a fair bit of give.
- hammock 2y agoAluminum foil is the rosin, in this recipe (to get even closer you could steam the foil wrapped potatoes instead of bake)
- jspash 2y agoExplain how you cook jacket potatoes then. Keep em in the side pocket of your jacket for a week or so until it's ready to eat?
- Jedd 2y agoSometimes I'll reheat some puff pastry wrapped items on a metal pizza tray (one of the ones with regular series of holes punched in it) as it helps with the keeping a crispier texture on the base. This doesn't mean that my chicken and mushroom puffy has transubstantiated into pizza. Similarly, cooking potatoes in what you call a roasting tin, or calling the meal a Sunday roast, isn't the definition of roasting any more than it's the definition of Sunday. The distinction I draw is that roasting involves fire, baking does not. The rest of the responses in this thread variously assert that the distinction: - depends on temperature - there's a threshold above which you are now roasting not baking. This probably has roots in the cook by open flame / fire etymology, given that's usually warmer and harder to control accurately. (I will occasionally do a slow cook 'the next day' in my pizza oven using residual heat, and resurrect a small fire for the final smoking & crisping stage - though I am delighted to report that I have never pondered whether I'm then serving baked or roasted food.) - depends on whether you peel your potatoes, which I'm struggling to reconcile given a) how does this distinction apply for non-potato and/or non-peelable foods, and b) if you peeled only half your potato and then cooked the whole thing - do you now possess a frankenstein potato, half roasted, half baked? - depends whether the potatoes are cut - evidently once they are cut they can no longer be baked, only roasted. This is obviously at odds with the temperature crowd, and might (or might not) contradict the peeling-defines-state crowd too. They can work it out between themselves. Anyway, I've had cooked potatoes in all kinds of forms, and I'm quite happy if people have their own local definitions for the two adjectives - so long as they're happy that I have mine.
- sdwr 2y agoRoast potatoes can't be called baked potatoes because baked potatoes are a well-defined product. The name transcends cooking method - a baked potato made in a microwave is still a baked potato.
- Jedd 2y agoThey appear to be so poorly defined that no one here's come up with a strict, exception-free, definition. Or rather, lots of people have come up with definitions, but they're all different.