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On 31/3/2006, "Richard van Oorschot" <rvanoorschot@xxxxx.xxx> wrote: >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! Yeah that's my next approach, to try and dry them out a bit. Sweet potatoes have quite a bit more water content than potatoes. You can quite easily make them into crisps, but I want chunky chips!There's stuff above here
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