On Sun 05 Mar 2006 04:03:55p, Thus Spake Zarathustra, or was it Andy?

> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
> 28.19:
>
>> On Sun 05 Mar 2006 02:55:05p, Thus Spake Zarathustra, or was it Andy?
>>
>>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
>>> 28.19:
>>>
>>>> On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it
>>>> Andy?
>>>>
>>>>> Mickey Zalusky > wrote in news:120mm5dm6micbe1
>>>>> @corp.supernews.com:
>>>>>
>>>>>> My first attempt was a twice-fried method as used for regular
>>>>>> french fries. Peeled and cust sweet potatoes into 1.4-inch
>>>>>> batons. Using a deep fat fryer and peanut oil the first fry was
>>>>>> at 300 degrees. Second was at 350 degrees according to the recipe
>>>>>> I used. The recipe said the second fry should only take a minute
>>>>>> or so until they browned but after 5 minutes, the potatoes never
>>>>>> got brown or crisp. The seasoning was terrific (mixture of brown
>>>>>> sugar, salt cayenne and cinnamon). They were delicious but not a
>>>>>> crispy as a normal white potato french fry. Anyone know the secret
>>>>>> to crispy sweet potato fries?
>>>>>
>>>>>
>>>>> Mickey Zalusky,
>>>>>
>>>>> Have you tried using a mandoline that does the waffle cut "twist-
>>>>> technique" slices?
>>>>>
>>>>> That should crisp up pretty fast in a deep fryer or baked. I'm
>>>>> guessing.
>>>>>
>>>>> Andy
>>>>>
>>>>
>>>> IME, sweet potatoes never will get as crisp as white potatoes unless
>>>> you fry virtually all the moisture out of them, and that's not
>>>> particularly desirable. The starch/sugar balance is considerable
>>>> different between the two, which accounts for most of the frying
>>>> difference.
>>>>
>>>> Just my 2¢.
>>>
>>>
>>> Wayne,
>>>
>>> I dunno either. The only sweet potatoes I eat are the Thanksgiving
>>> kind that come casseroled (?) with or without mini marshmellows
>>> melted on top.
>>>
>>> Andy
>>>
>>
>> One of my favorite restaurants serves up some great hand-cut sweet
>> potato fries that are nicely browned on the outside and tender inside,
>> but they are never what I would call crisp. They are delicious. I
>> don't expect them to be really crisp. It's not the nature of sweet
>> potatoes.
>>
>> My mom used to make some really terrific pan fried sweet potatoes.
>> She would slice parboiled fresh sweet potatoes about 3/16" thick, then
>> begin cooking them in a single layer in a large iron skillet
>> containing small amounts of bacon fat and butter, turning once or
>> twice. As they were beginning to brown, she would lightly sprinkle
>> them with granulated sugar, turn and sprinkle with sugar again, which
>> encouraged caramelization almost bordering on "burned". A final
>> finish with a few drops of fresh lemon juice and they were served
>> piping hot. I need to make those sometime!
>
>
> So your Mom is/was a family cookin' gourmet cook?!! Mine was too.

Yes, Mom was one of the best Southern cooks I've ever known. My last food
memory of her was her legendary fresh coconut cake that she baked a few
days before she passed away. She was a great cook and a great teacher (to
me). What was your favorite thing that your Mom cooked?

--
Wayne Boatwright o¿o
____________________

BIOYA