On 2-Nov-2009, "Nunya Bidnits" >
wrote:

> Brick said:
> > On 31-Oct-2009, "Ed Pawlowski" > wrote:
> >
> >> "Nunya Bidnits" > wrote in
> >> message
> >>>
> >>> When you deep fry yams, do you double cook them like french fries, a
> >>> partial
> >>> cook till they are limp, pull and rest, then finish in hotter oil?
> >>>
> >>> Not necessary for premade frozen fries, of course, those have
> >>> already been
> >>> partially cooked, but I wondered if the technique works for sweet
> >>> potato
> >>> fries too.
> >>>
> >>> MartyB
> >
> > Yes but! The double fry technique is used to get rid of the excess
> > moisture in the potatoes that drags the oil temperature down. By
> > prefrying you get rid of much of the water leaving a potato that
> > is ready to be fried in hot oil. When re-introduced to the fryer
> > the temperature doesn't drop radically, thus allowing your food
> > to fry properly. Sweet potatoes don't contain nearly so much
> > water to begin with, so the benefit is less apparent. I'll still
> > double fry, but use shorter timing for sweet potatoes.
> >
> > You of course are encouraged to do as you please. (YMMV)
>
> That being the case I'll probably just try single frying them using the
> tempura/panko coating I referred to earlier. Yams are on sale this week
> for
> 50 cents a pound so if the spearmint goes all Frankenstein, at least it
> won't cost much. I'll report back on the results.
>
> MartyB in KC

You'll do okay Marty. You know what to look for and have some idea
why potatoes act the way they do. A small trial batch will likely tell you
everything you need to know to get what you want with the rest.

**I just did a batch of store bought frozen fries tonight. They had a lot
of ice crystals on them, so I gave them a short prefry to get rid of the
water before finallizing them at 375F. They were good as usual. Just
knowing about the little variables is a big help.

--
Brick (Youth is wasted on young people)