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The Karate Chop Method Supper

THE KARATE CHOP METHOD SUPPER

  • Potatoes are scrubbed but not pierced, rubbed with salt while still wet and put into a pre-heated oven.

  • The ideal temperature would be 400F/200C/gas mark 6 for 11/2 hours but temperature is immaterial to the final effect.

  • When the potato flesh feels soft to the touch (on no account pierce the skin) remove and place on a wooden board.

  • Cover the potato with a folded cloth and crack it open with a swill karate-style chop with the side of your hand.

  • This alarming method lets the steam out quickly and the potato is wonderfully floury.

  • One word of warning; on no account raise the temperature of the oven suddenly, this could result in a horrible mess and no supper!

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