Spokane, WA (PRWEB) October 29, 2013
Spud Spikes are original food-grade stainless steel 6-inch baking potato spikes that, when inserted lengthwise in a potato, reduce cooking time up to 50%, and transfer heat through the spike to the center of the potato, thus helping it to cook evenly from the inside out. Given co-founder Leon Frechette’s success with Spud Spikes and his new line of baked potato seasonings, he has decided to make the seasonings even better by updating them with new ingredients, redesigning their names, printing new labels and mass manufacturing the new blends with the help of early adopters on Kickstarter.
Most who learn about Spud Spikes may wonder what makes them any different or better than the average, aluminum nail. And Spud Spikes makes a great case; food-grade Spud Spikes are made of 100% No. 316 stainless steel, a safe heat conductor, while aluminum baking nails are too short to be effective, leach into the potato, dry out the potato and raise health concerns.
“The potato is one of those food items that we have a love/hate relationship with,” says Frechette. “We love it when we finally get it cooked, so we can load it up with butter and all kinds of other goodies, yet we hate it when it takes too long to cook, the center is hard and not fluffy and the skin tastes like dirt. By using our new Baked Potato System, you can take an ordinary potato and make it extraordinary.”
For those looking to create the perfect baked potato (crispy on the outside, fluffy in the middle with zesty flavor), Frechette recommends first rubbing or spraying the potato skins with olive oil once the Spud Spikes have been inserted. Next, sprinkle the oiled potatoes with Spud Spikes Gourmet Original Blend Potato Skin Rub and Everyday Seasoning.
The best part of it all is that Spud Spikes and Spud Spikes seasonings can be used with more than potatoes to help bring a whole meal together; the seasonings add a zesty flavor to meat, steamed or grilled vegetables, corn on the cob and more, while the actual Spud Spikes can also be used when grilling brats or sausages on the BBQ. The spikes allow the meat to seal itself around the nail, locking in the juices to deliver a better flavor, and the meat stays straight once the spikes are removed, allowing the brats and sausages to lay straight on a bun.
To learn more about Spud Spikes’ new seasoning blends, and the upcoming crowdfunding campaign, visit http://www.spudspikes.com. Also be sure to Like Spud Spikes on Facebook and follow them on Twitter to stay up to date with the latest campaign news, and learn about contests and more.
About Spud Spikes
Spud Spikes, created by Leon Frechette and wife Kimberly Frechette, are original food-grade stainless steel 6-inch baking potato spikes that help create the perfect baked potato. Founded in January of 2003, the Frechettes were looking to solve a simple problem; an improperly cooked potato. Spud Spikes has seen such success throughout the years, the team has decided to introduce a new line of potato seasonings. To learn more about Spud Spikes, visit http://www.spudspikes.com.