The general procedure with ovens is to extract the food after it has been cooked. But occasionally a specimen blends so perfectly with the internal oven environment, that it remains there through several cookings. In yet other cases, even a culinary expert may forget to count the number of pieces entered into the oven – and take out fewer than were originally put in.

This creates the perfect environment for an exhibit such as “thrice baked potato” shown here with a potato baked for only a single time.