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This follows the same theory as my mother used which was to deep fat fry
initially to cook chips through and remove from fryer. Allow the oil to
return to higher temperature and plunge chips in to brown.
She also used to soak prepared chips in cold water to remove starch, but
don't forget to dry (teatowels are good), before starting the cooking
process.
Kay
rvanoorschot@gmail
.com To: london.food@xxxxxxxxxx.xxx@SMTP@NUExchange
cc:
31/03/2006 10:01 Subject: Re: [london.food] Sweet potato chips
Tel :
From: rvanoorschot@xxxxx.xxx
To: london.food@xxxxxxxxxx.xxx
Date: Fri, 31 Mar 2006 11:01:10 +0200
Subject: Re: [london.food] Sweet potato chips
On 3/30/06, Rev Simon Rumble <simon@xxxxxx.xxx> wrote:
>
>
> My current culinary challenge is to work out how to make sweet potato
> chips. I want them crunchy not soggy, that's the problem.
>
> I've tried both frying and baking, but both ways you always end up with
> soggy chips. My next experiment will be with low-temperature baking, to
> try and dry them out a bit before blasting them to crisp up.
>
> Any ideas or experiences to share?
>
>
I don't have too much (well, any) experience with sweet potato chips, but
what I've always learned from my father the cook, is that the way to get
the
best (tm) potato chips is to prebake them at 140C, let them cool, and just
before serving rebake them at 180C until crisp. The idea behind this being
that you can't get them cooked before they've all burnt up at a high
temperature, but they will just get soggy if you only cook them at low
temperature. This might work with sweet potato too, as it also has a very
high starch content. Let us know!
Richard
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<p>This follows the same theory as my mother used which was to deep fat fry initially to cook chips through and remove from fryer. Allow the oil to return to higher temperature and plunge chips in to brown. <br>
<br>
She also used to soak prepared chips in cold water to remove starch, but don't forget to dry (teatowels are good), before starting the cooking process.<br>
<br>
Kay<br>
<br>
<img src="cid:10__=0FBBFBD1DFA4ACFC8f9e@xxxxxxxxxxxxx.xx.xx" width="16" height="16" alt="Inactive hide details for rvanoorschot@xxxxx.xxx">rvanoorschot@xxxxx.xxx<br>
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<ul><b><font size="2">rvanoorschot@xxxxx.xxx</font></b>
<p><font size="2">31/03/2006 10:01</font><br>
<font size="2">Tel :</font></ul>
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<font size="1" face="Arial"> </font><br>
<font size="2"> To: </font><font size="2">london.food@xxxxxxxxxx.xxx@SMTP@NUExchange</font><br>
<font size="2"> cc: </font><br>
<font size="2"> Subject: </font><font size="2">Re: [london.food] Sweet potato chips</font><br>
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<font face="Arial">From: rvanoorschot@xxxxx.xxx</font><br>
<font face="Arial">To: london.food@xxxxxxxxxx.xxx</font><br>
<font face="Arial">Date: Fri, 31 Mar 2006 11:01:10 +0200</font><br>
<font face="Arial">Subject: Re: [london.food] Sweet potato chips</font><br>
<br>
<font face="Arial">On 3/30/06, Rev Simon Rumble <simon@xxxxxx.xxx> wrote:</font><br>
<font face="Arial">></font><br>
<font face="Arial">></font><br>
<font face="Arial">> My current culinary challenge is to work out how to make sweet potato</font><br>
<font face="Arial">> chips. I want them crunchy not soggy, that's the problem.</font><br>
<font face="Arial">></font><br>
<font face="Arial">> I've tried both frying and baking, but both ways you always end up with</font><br>
<font face="Arial">> soggy chips. My next experiment will be with low-temperature baking, to</font><br>
<font face="Arial">> try and dry them out a bit before blasting them to crisp up.</font><br>
<font face="Arial">></font><br>
<font face="Arial">> Any ideas or experiences to share?</font><br>
<font face="Arial">></font><br>
<font face="Arial">></font><br>
<font face="Arial">I don't have too much (well, any) experience with sweet potato chips, but</font><br>
<font face="Arial">what I've always learned from my father the cook, is that the way to get the</font><br>
<font face="Arial">best (tm) potato chips is to prebake them at 140C, let them cool, and just</font><br>
<font face="Arial">before serving rebake them at 180C until crisp. The idea behind this being</font><br>
<font face="Arial">that you can't get them cooked before they've all burnt up at a high</font><br>
<font face="Arial">temperature, but they will just get soggy if you only cook them at low</font><br>
<font face="Arial">temperature. This might work with sweet potato too, as it also has a very</font><br>
<font face="Arial">high starch content. Let us know!</font><br>
<br>
<img src="cid:40__=0FBBFBD1DFA4ACFC8f9e@xxxxxxxxxxxxx.xx.xx" width="71" height="49" alt=""><br>
<br>
<br>
<font face="Arial">Richard</font><br>
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